>> Ingredients
1/2 cup (100 g) heavy cream
1/2 cup (100 g) full fat milk
90 g sugar (or maple syrup)
* 2.5 tbsp (20 g) corn starch
3 eggs
pinch of salt
30 g pistachio paste
250 g fresh raspberries
>> Steps
1. In a bowl, whisk eggs with sugar and pistachio paste.
2. Add the corn starch with salt and mix to combine.
3. Then, add milk and cream and mix to combine until you get a smooth mixture.
Pour the mixture in the tart base (As an option you can prepare a classic clafoutis without a tart base), add the raspberries and bake at 165ºC for about ~45 min until the centre is still creamy.
4. Decorate with fresh raspberries, nuts and powder sugar