Pistachio Tartlets
Calories: 36
Adjust Servings Here: 6 tarts
Description
These mini pistachio tartlets have a crisp buttery crust and a smooth, creamy pistachio filling. Easy to make and perfect for entertaining, they deliver rich pistachio flavor in every bite.
Ingredients
Makes 6 x 3-inch mini tarts
For the Pie Crust
- 1¼ cups (155 g) All-purpose flour
- ¼ cup (28 g) Almond flour
- 2 tbsp (16 g) Powdered sugar
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter chilled and cubed
- 1 large Egg yolk
- 2-4 tbsp Ice water
For the Pistachio filling
- ½ cup (113 g) Melted butter softened
- 1 large Egg
- ½ cup (120 ml) Heavy cream
- ½ cup (60 g) Powdered sugar (reduce if you use sweetened pistachio paste)
- ¼ cup (30 g) Cornstarch
- ½ tsp Lemon zest (about 1 lemon)
- 1 tbsp Lemon juice
- ½ cup (60 g) Pistachio paste (unsweetened)
- 1 tsp Vanilla extract
- ½ cup (60 g) Chopped pistachios
For the topping
- ½ cup (100 g) Pistachios chopped
- Powdered sugar for dusting
Instructions
- Make the dough - In a food processor, combine the flour, almond flour, powdered sugar, and salt. Pulse once or twice to mix. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs with small bits of butter still visible. Add the egg yolk and vanilla, then pulse again. Drizzle in the ice water, one tablespoon at a time, just until the dough comes together into a soft ball. Don’t overmix.1¼ cups All-purpose flour, ¼ cup Almond flour, 2 tbsp Powdered sugar, ½ tsp Salt, ½ cup Unsalted butter, 1 large Egg yolk, 2-4 tbsp Ice water
- Chill the dough - Turn the dough onto a lightly floured surface and bring it together gently. Flatten into a disk, wrap, and refrigerate for at least 30 minutes. This makes it easier to roll and prevents shrinking.
- Shape the tart shells - Roll the chilled dough to about ¼-inch thickness. Cut circles slightly larger than your tart pans and press them gently into the pans, making sure to press into the corners without stretching the dough. Trim the excess and chill the shells again while you prepare the filling. This helps them hold their shape when baking.
- Make the pistachio filling - In a bowl, whisk together the melted butter, egg, cream, powdered sugar, cornstarch, pistachio paste, vanilla, lemon zest, and lemon juice until smooth. Make sure there are no lumps—this should be a thick, pourable mixture.½ cup Melted butter, 1 large Egg, ½ cup Heavy cream, ½ cup Powdered sugar, ¼ cup Cornstarch, ½ tsp Lemon zest, 1 tbsp Lemon juice, ½ cup Pistachio paste, 1 tsp Vanilla extract
- Fill the tartlets - Divide the filling evenly between the chilled tart shells, filling them just below the top. Sprinkle chopped pistachios over each one.½ cup Chopped pistachios
- Bake - Place the tartlets on a baking tray and bake in a preheated oven at 375°F / 190°C for about 20–25 minutes. The crust should be lightly golden and the filling just set with a slight jiggle in the center.
- Cool and finish - Let the tartlets cool completely in the pans before removing them. The filling will firm up as it cools. Dust with powdered sugar just before serving.Powdered sugar, ½ cup Pistachios
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