Preheat the oven to 200˚C. Take your puff pastry from the fridge. Roll it on a heavily floured surface until it’s approx. 2cm thick. Cut into a rough circle using your tart case or ring.

Store in the fridge until ready to serve. If you are short on time you can make this recipe easier by buying good-quality puff pastry and raspberry jam.

Add the eggs and softened butter and mix well. Finally, add the raspberry coulis. Crush pistachios. Unroll the puff pastry into a tart tin (optional: you can simply leave it in its parchment paper ...