Pistachio Tartlets Recipe

Introduction

These pistachio tartlets are a delightful combination of a crisp buttery crust and a rich, creamy pistachio filling. Perfect for a special occasion or an elegant tea-time treat, they’re both impressive and easy to make at home.

Ingredients

• 1 cup unsalted pistachios, blanched
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1/3 cup heavy cream
• 2 egg yolks
• 1 tsp vanilla extract (optional)
• 1 pinch salt
• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup cold butter, cubed
• 1/4 cup icing sugar
• 1 egg yolk
• 1–2 tbsp ice water, as needed

Instructions

1. Step 1: In a bowl, mix the sifted flour, icing sugar, and cold cubed butter until the texture resembles breadcrumbs. Add the egg yolk and just enough ice water to bring the dough together. Wrap in plastic and chill for 30 minutes.
2. Step 2: Roll out the chilled dough and cut circles to fit your mini tart pans. Press the dough into the molds and prick the bases with a fork to prevent puffing. Bake in a preheated oven at 180°C (350°F) until golden. Let the tart shells cool completely.
3. Step 3: In a food processor, blend the blanched pistachios with sugar until finely ground. Add softened butter, egg yolks, heavy cream, optional vanilla extract, and a pinch of salt. Mix until you achieve a silky cream. Transfer to a saucepan and cook over low heat, stirring constantly until the mixture slightly thickens.
4. Step 4: Spoon the pistachio cream into the cooled tart shells. Bake again for 10–12 minutes, or until the centers are just set—avoid overbaking to keep them creamy.
5. Step 5: Allow the tartlets to cool fully. Garnish with crushed pistachios, fresh berries, or a drizzle of melted chocolate for an elegant finish.
6. Step 6: Arrange the tartlets on a serving platter and dust lightly with icing sugar. These pair wonderfully with a cup of espresso or green tea.

Tips & Variations

• Use blanched pistachios for a smoother cream and vibrant color.
• For a gluten-free option, substitute flour with an almond flour blend.
• Add a splash of orange blossom water or rose water to the filling for a floral note.
• To speed up prep, you can prepare the dough a day ahead and keep it chilled.

Storage

Store the pistachio tartlets in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature to enjoy the best flavor. Reheat briefly in a low oven if you prefer a warm tartlet, but avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made tart shells to save time?

Yes, pre-made tart shells can be used to simplify the process. Just bake and cool them according to package instructions before filling with the pistachio cream.

What can I substitute if I don’t have heavy cream?

You can replace heavy cream with full-fat coconut milk or a mixture of milk and butter, but the texture and richness might vary slightly.

Pistachio Tartlets Recipe

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4.9 from 55 reviews

Delight in these elegant Pistachio Tartlets featuring a crisp buttery crust filled with a silky, subtly sweet pistachio cream. Perfect for a refined dessert, they combine a nutty richness with delicate sweetness, finished with a beautiful garnish to impress your guests.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 mini tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Tart Crust

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup icing sugar
• 1/2 cup cold butter, cubed
• 1 egg yolk
• 1–2 tbsp ice water, as needed

For the Pistachio Cream Filling

• 1 cup unsalted pistachios, blanched
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1/3 cup heavy cream
• 2 egg yolks
• 1 tsp vanilla extract (optional)
• 1 pinch salt

For Garnish

• Crushed pistachios
• Berries (optional)
• Melted chocolate drizzle (optional)
• Icing sugar, for dusting

Instructions

1. Prepare the Dough: In a bowl, combine the sifted flour, icing sugar, and cold cubed butter. Use your fingers or a pastry cutter to mix until the texture resembles fine breadcrumbs. Add the egg yolk and gradually add just enough ice water to bring the dough together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
2. Shape and Bake Tart Shells: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut circles to fit your mini tart pans. Gently press the dough into the molds and prick the base with a fork to prevent puffing. Bake in a preheated oven at 180°C (350°F) until the crust turns golden, about 12-15 minutes. Remove and allow to cool completely.
3. Make Pistachio Cream Filling: Using a food processor, blend the blanched pistachios and sugar until finely ground. Add softened butter, egg yolks, heavy cream, vanilla extract if using, and a pinch of salt. Process until the mixture is smooth and silky. Transfer to a saucepan and cook over low heat, stirring constantly until the cream slightly thickens.
4. Fill and Bake Tartlets: Spoon the pistachio cream into the cooled tart shells, filling them generously. Bake again at 180°C (350°F) for 10–12 minutes until the centers are just set but still slightly soft. Avoid overbaking to keep a creamy texture.
5. Cool and Garnish: Allow the tartlets to cool completely after baking. Garnish with crushed pistachios, fresh berries, or drizzle with melted chocolate for an elegant touch.
6. Serve: Arrange the tartlets on a serving platter and dust lightly with icing sugar. These tartlets pair beautifully with a cup of espresso or green tea for a refined dessert experience.

Notes

• Use cold butter and ice water for a tender, flaky crust.
• Do not overmix the pistachio cream to maintain a silky texture.
• Pricking the tart shell helps prevent bubbling during baking.
• Allow tart shells to cool completely before filling to avoid sogginess.
• Optional garnishes add visual appeal and extra flavor.
• Storage: Keep tartlets refrigerated and consume within 2-3 days for best freshness.

Keywords: pistachio tartlets, mini tarts, pistachio cream, nutty dessert, bite-sized tart, elegant dessert