Description
Mini pistachio tartlets are delicate, buttery tart shells filled with a silky pistachio cream. Perfect for elegant dessert tables or tea parties, these bite-sized nutty treats are irresistible and easy to make. Learn how to serve, store, and customize this refined dessert.
Ingredients
120 g all-purpose flour
60 g unsalted butter, cold and cubed
30 g sugar
1 large egg
100 g shelled raw pistachios
250 ml milk
100 ml heavy cream
50 g sugar
2 tbsp cornstarch
1 tsp vanilla extract
Extra crushed pistachios for garnish
Instructions
1. Combine flour, sugar, and a pinch of salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg and mix until dough forms. Wrap and chill for 30 minutes.
2. Roll out dough and press into mini tart pans. Prick bottoms and bake at 350°F (175°C) until lightly golden. Cool completely.
3. Grind pistachios finely in a food processor. Heat milk, cream, sugar, and cornstarch in a saucepan over medium heat, whisking until thickened. Remove from heat, stir in ground pistachios and vanilla.
4. Spoon pistachio cream into cooled tart shells. Smooth tops and chill in fridge at least 1 hour to set.
5. Before serving, sprinkle with extra crushed pistachios and enjoy chilled.
Notes
Make sure the butter is very cold when making the tart dough for a flaky crust.
Use raw, unsalted pistachios for best color and flavor.
You can bake the tart shells a day in advance and store them airtight.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 190
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg