Description
Mini Pistachio Tartlets are a delightful dessert that combines the rich flavor of pistachios with a creamy filling, all encased in a buttery tart shell.
Ingredients
Scale
- 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
- 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.
- Roll out dough and press into mini tart pans. Prick bottoms and bake at 350°F (175°C) until lightly golden. Cool completely.
- 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.
- Spoon pistachio cream into cooled tart shells. Smooth tops and chill in fridge at least 1 hour to set.
- Before serving, sprinkle with extra crushed pistachios and enjoy chilled.
Notes
- Make sure the butter is very cold for a flaky crust.
- Let the tartlets cool completely before adding the cream filling for best results.
- These can be made a day in advance; chill well before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tartlet
- Calories: 230
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg