Raspberry and pistachio tarts Author: Edd Kimber for www.berryworld.com Ingredients for the filling and topping 225ml whole milk 1 large egg 2 large egg yolks 100g caster sugar 25g cornflour 50g pistachio paste 600g fresh raspberries 25g chopped pistachios for the sweet pastry 200g plain flour 20g ground almonds 40g icing sugar pinch of