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Raspberry Pistachio Frangipane Tarts with Meyer Lemon Chantilly

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Ingredients

For the shortbread bottoms

  • 1 stick unsalted butter or coconut oil, at room temperature
  • 1/2 cup whole organic cane sugar (or granulated or dark brown)
  • 1 large egg yolk
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/4 cup sorghum flour or 1 1/4 cup all purpose flour instead of the 3 mentioned above
  • 2 tablespoons tapioca starch
  • Pinch of salt

For the pistachio frangipane

  • 1 stick unsalted butter, at room temperature
  • 1/2 cup organic whole cane sugar (or granulated)
  • 1 cup ground pistachios
  • 2 eggs
  • 1/4 cup heavy cream

For the Meyer lemon chantilly

  • 1 cup heavy cream
  • 1 tablespoon honey
  • Zest of one Meyer lemon
  • 2 pints fresh raspberries

Preparation

Click here for preparation method.

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