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Shortcrust with Pistache Cream and Raspberries

We need delicious filling for our magnificent tartlets, right? On the menu today: crémeux of pistachio with raspberries.


1 Pidy Shortcrust Tart 22cm

2 egg yolks

150 ml whipped cream

40 g sugar

250 ml fresh cream

70 g pistachio paste

10 g cornflour

500 g raspberries

Handful of pistachio nuts



Servings: 4

  1. Mingle the yolks, the sugar and the corn flour.
  2. Add the cream and bring the whole thing to a boil while stirring.
  3. Place it aside and add the pistachio paste.
  4. Add the whipped cream to the pistachio cream.
  5. Fill the shortcrust tart and finish with raspberries and crumble of pistachio nuts.

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