Rich raspberry cupcakes with chantilly cream, which also look very nice.
Learn more about Victoria Cherniag Ruiz
Ingredients8 portions
Preparation
Heat the oven to 325ºF. In a bowl beat the butter with the yolks, then add the sugar and flour and finally the pistachios. Beat until it is a homogeneous paste and let it rest for an hour.
Put round tartite size molds on a cookie sheet, grease them and flour them. Distribute the pasta smoothing very well to be flat.
Bake for 8 minutes, remove and let cool. Unmold them and on each tart, spread 2 or 3 tablespoons of Chantilly cream.
On top of the cream, place the raspberries in a circle to cover the whole cake and if I want I can sprinkle some sugar.
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