Process a first mixture with the butter, salt, icing sugar, almond powder, egg and 60g flour.

As soon as the mixture is homogeneous, add the remaining 180g flour and mix briefly.

Spread between 2 sheets of plastic and reserve in the freezer.

Bake in oven at 155/160 ° C, about 15 min in the several tartlets mould.

Whisk the cold cream with an electric whisk and turn it into à chantilly.

In a bowl mix the mascarpone cream with the pistachio paste and the sugar.

Add the whipped cream to this mixture and beat the whole until you obtain a homogeneous cream.

Pour the pistachio cream on each pie base with a spoon or for a better result using of a pastry bag.

Then put the raspberries on the cream and place in the refrigerator 2 hours before tasting.

Decorate with pistachio chips.