Description
Indulge in these rich and flavorful Pistachio Tartlets that combine a buttery tart shell with a velvety pistachio cream filling. Perfect for special occasions or a delightful treat anytime.
Ingredients
Pistachio Filling
- Unsalted pistachios – 1 cup (Blanched for bright color)
- Sugar – ½ cup (Adjust to your taste)
- Butter – ¼ cup (Softened)
- Heavy cream – â…“ cup (Adds smooth texture)
- Egg yolks – 2 (Creates richness)
- Vanilla extract – 1 tsp (Optional but aromatic)
- Salt – Pinch (Balances sweetness)
Tart Shell
- All-purpose flour – 1 ½ cups (Sifted for a light texture)
- Cold butter – ½ cup (Cut into small cubes)
- Icing sugar – ¼ cup (Adds delicate sweetness)
- Egg yolk – 1 (Helps bind the dough)
- Ice water – 1–2 tbsp (Add gradually as needed)
Instructions
- Step 1: Prepare the Tart ShellsStart by mixing flour, sugar, and butter until the texture resembles breadcrumbs. Add the egg yolk and a little ice water to bring the dough together. Once it forms, wrap it and chill for at least half an hour. When ready, roll out the dough and cut circles to fit into mini tart pans. Press gently into each mold and trim the edges neatly. Prick the bottom of the pastry with a fork so it bakes evenly without rising. Bake at 180°C (350°F) until golden. Let them cool completely before adding the filling.
- Step 2: Make the Pistachio CreamPulse pistachios and sugar together until you achieve a fine, velvety paste. Add butter, egg yolks, and cream. Mix gently until the texture becomes silky. If the mixture looks too thick, a tablespoon of milk will loosen it. Cook the mixture on low heat, stirring continuously until it slightly thickens. The aroma of pistachio will fill your kitchen—it’s irresistible.
- Step 3: Fill and BakeSpoon the filling into your cooled tart shells. Bake for about 10–12 minutes until the centers are just set. Avoid overbaking, as that can dry out the filling. Once baked, let the tartlets cool before garnishing with crushed pistachios, berries, or a drizzle of melted chocolate.
- Step 4: Presentation TipsYou eat with your eyes first. Arrange your tartlets on a white platter for a vibrant color contrast, or dust them lightly with icing sugar. These small visual touches make your Pistachio Tartlets look like they came from a professional bakery.
Notes
- Ensure the tart shells are completely cooled before filling to prevent sogginess.
- Experiment with different garnishes like edible flowers or gold leaf for a luxurious touch.
Nutrition
- Serving Size: 1 tartlet
- Calories: 240
- Sugar: 12g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg