I love the combination of pistachio, caramel, and raspberry, so these little tarts really hit the spot!
The crispy Pâte Sablée, crunchy pistachio praliné, salty caramel, and sweet and tart raspberry meringue taste absolutely heavenly together. The fluffy meringue is especially amazing!
If you want to make a lighter version, you can omit the pistachio praliné and buy the caramel and jam ready-made.
Happy baking <
Pâte Sablée:
- 190 g all-purpose flour
- 40 g almond flour
- 75 g icing sugar
- 115 g butter
- 38 g egg (approx. 0.75 medium egg)
- a pinch of salt
- Place the flour, almond flour, icing sugar, salt, and butter (cut into cubes) in a food processor and pulse quickly until the mixture resembles coarse crumbs.
- Transfer the mixture to a bowl and quickly bring it together with the egg. Be careful not to over-knead the dough.
