Senza tante parole : ....Piccoli dolci al cocco e lamponi .....un dolce per la domenica!
until dough is crumbly, add egg yolk and mix again , form a ball of homogeneous paste,
remove from mixer, wrap it in a sheet of foil and keep in the refrigerator for at least 30 minutes.
Roll out the dough (you can do 2 pieces for stamps with diameter of 16 cm or one for stamp 22/24 cm)
into a circle Place the dough in the tart pan with a removable bottom and press it with your
fingertips to evenly line the sides and bottom.Cook in oven heated 180 ° for 7-8 minutes.
Allow the crust to cool while making the filling.
Spread the crust with coconuts and 2 / 3 part of raspberries.
Separate the yolks from egg whites, Mix the egg yolks with sugar , add the ricotta cheese and yogurt,
whip salted egg whites into stiff peaks and mix it with ricotta cream.
Pour the mixture into the crust filled with cocco e raspberries and cook the cake for 25-30 minutes in oven preheated at 180°C.
Allow to cool; and chill minimum 2 hours before to serve
Blanch the pistachios in boiling water for 2-3 seconds, drain, peel and chop.
Sprinkle the cake with the remaining icing sugar and decorate with remaining raspberries and chopped pistachios.Cut into little slices and serve.