Raspberry pistachio shortbread tarts

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Corman products used for this recipe

Let the butter soften to room temperature.
Combine the softened butter with the sugar and vanilla to obtain a homogenous mixture.
Combine the flour, baking powder and salt and stir into the butter mixture.
Finally, add the egg yolks and combine without overworking.
Place the dough between two sheets of baking paper and roll out to a thickness of 7 mm.
Let rest in the refrigerator for a few hours.
Cut into the rounds of the desired size and place in rings.
Bake at 180°C until golden in colour.
Let cool slightly in the rings.
When the shortbread rounds are still warm, remove the rings.
Let cool completely before decorating with the mascarpone cream and raspberries.

Corman tip

Small shortbread: bake for 9 minutes Tartlets: bake for 11 minutes Large tarts: bake for 13 minutes

165 g Dairy butter 82% fat – Block 145 g sugar 4 g salt 1/2 vanilla pods 75 g egg yolks 225 g flour 7 g baking powder

Bring the cream and vanilla bean to the boil.
Beat the egg yolks and sugar to the ribbon.
Combine the two mixtures and heat to 83°C.
Melt the gelatine mass and add to the mixture.
Stir in the pistachio paste to obtain a homogenous texture.
Chill for 12 hours.
Whip the mixture.
Add the mascarpone and continue to whip until smooth.
Gelatine mass = combine 100 g of 200 bloom powdered fish gelatine with 600 g of cold water. Let rest for 60 minutes, then reheat. Let set until solid. Remove the required quantity and melt before incorporating into the recipe.

Corman tip

Keeps for one week/stored in the refrigerator at 3°C/ covered.

560 g Selection cream 35% fat 1 vanilla pods 150 g egg yolks 110 g granulated sugar 55 g gelatine mass 75 g pistachio paste 250 g mascarpone

Let the shortbread rounds cool completely.
Apply a layer of cream in the centre, leaving a border of 1.5 to 2 cm from the outer edge.
Arrange the raspberries attractively on top of the cream.

Sweet pastry