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Pistachio-Raspberry Frangipane Tartlets
An exquisite dessert featuring crisp tart shells filled with nutty pistachio frangipane, tart berry compote, and velvety cream cheese frosting.
Ingredients
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COMPONENT to taste
- to taste
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Method
Make the frangipane: beat the softened butter with sugar, then mix in the egg and pistachio flour until smooth.
Spread the pistachio cream into the bottom of the tart shells and bake in a preheated oven at 180°C (350°F) for 10–15 minutes until golden. Let them cool completely.
Make the confit: simmer the raspberries with sugar, stir in the starch (slurried in a splash of water), and cook until thickened. Cool down.
Assemble the dessert: spoon the raspberry confit right over the cooled pistachio layer.
Whip the heavy cream with the cream cheese and powdered sugar until fluffy. Pipe a neat swirl of frosting using a pastry bag.
Garnish the tartlets with fresh raspberries around the edge and top with pistachio halves for a lovely crunch.
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