Preheat the oven to 325ºF. In a bowl, beat the butter with the egg yolks, then add the sugar and flour, and finally the pistachios. Beat until it becomes a homogeneous paste and let it rest for an hour.
Place small round tartlet molds on a baking sheet, grease and flour them. Distribute the paste, smoothing it out to make it flat.
Bake for 8 minutes, remove and let cool.
Unmold them and spread 2 or 3 tablespoons of Chantilly cream on each tartlet.
On top of the cream, arrange the raspberries in a circle to cover the entire tartlet, and if desired, sprinkle a little powdered sugar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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