Raspberry and pistachio open tartlet

Recipe Raspberry and pistachio open tartlet

Ingredients

1kg Macphie Viennese Mix
500g softened butter
Macphie Mactop® Traditional
Raspberries
Sweet glaze/nappage
Chopped pistachio

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Place Macphie Viennese Mix into a machine fitted with a beater.
Blend butter and mix together for 1 minute on slow speed.
Beat for 5 minutes on medium speed.
Place mix into a piping bag with a star nozzle and pipe a round to create a biscuit shape approximately 50g.
Bake at 190°C for approximately 20 minutes.
Once cool, whip Macphie Mactop® Traditional and pipe in a swirl design on top of the Viennese biscuit.
Garnish with glazed fresh raspberries & chopped pistachios.

Products used

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