Recipe Raspberry and pistachio open tartlet

Ingredients

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. 

Products used

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