Raspberry and pistachio open tartlet


Method Makes 30 biscuits

  1. Place Macphie Viennese Mix into a machine fitted with a beater.

  2. Blend butter and mix together for 1 minute on slow speed.

  3. Beat for 5 minutes on medium speed.

  4. Place mix into a piping bag with a star nozzle and pipe a round to create a biscuit shape approximately 50g.

  5. Bake at 190°C for approximately 20 minutes.

  6. Once cool, whip Macphie Mactop® Traditional and pipe in a swirl design on top of the Viennese biscuit.

  7. Garnish with glazed fresh raspberries & chopped pistachios.