Description
Delicate bite-sized tartlets with a buttery crust and a luscious pistachio cream filling perfect for parties, holidays, or a sweet afternoon treat.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup powdered sugar
1 egg yolk
1–2 tbsp cold water
1 cup shelled pistachios
1/2 cup granulated sugar
1/4 cup heavy cream
2 tbsp unsalted butter
1/2 tsp vanilla extract
Pinch of salt
Optional: crushed pistachios for garnish, powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a bowl, combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
3. Add egg yolk and water, mixing until dough forms.
4. Press small portions of dough into the muffin tin to form mini tart shells.
5. Bake 10–12 minutes or until lightly golden. Let cool completely.
6. In a food processor, blend pistachios and sugar until fine.
7. Add heavy cream, butter, vanilla, and salt; blend until smooth and creamy.
8. Spoon or pipe the pistachio filling into cooled tart shells.
9. Garnish with crushed pistachios or a dusting of powdered sugar.
10. Chill for 30 minutes before serving for best texture.
Notes
For extra flavor, toast pistachios before blending.
You can swap heavy cream for mascarpone for a richer filling.
Store in the fridge for up to 3 days in an airtight container.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 120
- Sugar: 7g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: mini pistachio tartlets, bite-sized desserts, pistachio cream tart, easy pastry recipe