Raspberry Pistachio Frangipane Tarts With Meyer Lemon Chantilly

Name: Raspberry Pistachio Frangipane Tarts With Meyer Lemon Chantilly
Ingredients: 1 stick (115 gr) unsalted butter or coconut oil, at room temperature; 1/2 cup (95gr) whole organic cane sugar (or granulated or dark brown); 1 large egg yolk; 1/2 cup (80gr) brown rice flour; 1/2 cup (80gr) white rice flour; 1/4 cup (30gr) sorghum flour; (Or use 1 1/4 cup all purpose flour instead of the 3 mentioned above); 2 tablespoons (20 gr) tapioca starch; pinch of salt; 1 stick (115 gr) unsalted butter, at room temperature; 1/2 cup (95 gr) organic whole cane sugar (or granulated); 1 cup (100 gr) ground pistachios; 2 eggs; 1/4 cup (60ml) heavy cream; 1 cup (250ml) heavy cream; 1 tablespoon honey; zest of one Meyer lemon; 2 pints fresh raspberries