• Baker-Pastry Chef

Raspeberry pistachio shortbread tarts

  • An original recipe from Rony Parijs
  • 3 completion stages


Sweet pastry

  • 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


Pistachio mascarpone cream

  • 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.