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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/pistachio-tartlets-recipe/