Description
Delight in these elegant Pistachio Raspberry Tartlets featuring a buttery, crumbly crust filled with a sweet pistachio egg custard and topped with fresh raspberries. Perfectly baked to a golden finish and dusted with powdered sugar, these tartlets are a stunning dessert for any occasion.
Ingredients
Scale
For the Tart Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- Ice water, as needed
For the Filling
- 1/2 cup shelled unsalted pistachios
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- 1 cup fresh raspberries
- 1/4 cup heavy cream, cold
- Powdered sugar, for dusting
Instructions
- Prepare the dough: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and cold cubed butter until the mixture becomes crumbly. Gradually add ice water, a tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill it in the refrigerator while you prepare the filling.
- Make pistachio filling: In a food processor, grind the shelled pistachios until they are finely ground. In a separate bowl, whisk together the granulated sugar and eggs until the mixture turns pale and fluffy. Gently fold in the ground pistachios and vanilla extract until well combined.
- Form tart shells: Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut circles slightly larger than your tartlet pans. Press the dough circles into the greased tartlet pans, trimming any excess dough from edges.
- Assemble tartlets: Spoon the pistachio filling evenly into each tart shell. Arrange fresh raspberries carefully on top of the filling, pressing them slightly so they nestle in well.
- Bake the tartlets: Place the tartlet pans on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and filling is set.
- Cool and finish: Allow the tartlets to cool slightly before carefully removing them from the pans. Dust the tops with powdered sugar before serving for a beautiful finishing touch.
Notes
- Use cold butter and ice water for a flaky and tender crust.
- Be gentle when folding in the pistachio mixture to keep it light and airy.
- If you don’t have a food processor, finely chop pistachios by hand, but texture will be slightly different.
- Let tartlets cool to room temperature for best flavor and filling set.
- These tartlets can be stored covered in the refrigerator for up to 3 days.
