Description
Delightful mini cakes combining tangy raspberries and rich pistachios, perfect for spring festivities.
Ingredients
Scale
- 200g Ground Pistachios
- 100g Sugar
- 2 Eggs
- 50g Melted Butter
- 250g Fresh Raspberries
- 200ml Heavy Cream
- 50g Powdered Sugar
- Chopped Pistachios for Garnish
- Additional Raspberries for Garnish
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F).
- Mix the Ingredients: In a mixing bowl, combine pistachios, sugar, eggs, and melted butter.
- Fill the Tartlet Pans: Spoon the batter into mini tartlet pans, filling each mold three-quarters full.
- Bake: Place the filled pans in the oven and bake for 15-20 minutes.
- Cool the Tart Shells: Allow the tart shells to cool for 10 minutes before transferring to a wire rack.
- Whip the Cream: Whip the heavy cream with powdered sugar until soft peaks form.
- Prepare the Raspberry Puree: Puree half of the fresh raspberries in a separate bowl.
- Assemble the Cakes: Layer the raspberry puree inside each shell and top with whipped cream.
- Garnish and Serve: Sprinkle with chopped pistachios and additional raspberries on top.
Notes
Make the tart shells a day in advance. Consider using frozen raspberries if fresh are unavailable.
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 10g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg