Recipe Raspberry and pistachio open tartlet
Ingredients
- 1kg Macphie Viennese Mix
- 500g softened butter
- Macphie Mactop® Traditional
- Raspberries
- Sweet glaze/nappage
- Chopped pistachio
Method Makes 30 biscuits
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.
