Lorenzo Devereaux
Creamy, nutty, and delightfully elegant, these Mini Pistachio Tartlets are little bites of joy. With a crisp buttery shell, luscious pistachio cream center, and a topping of chopped pistachios, they offer a textural dream with every bite. Perfect for dinner parties, tea gatherings, or when you’re simply in the mood for something refined yet indulgent.
The balance of the slightly salty pistachios with the silky smooth pistachio custard makes these tartlets unforgettable. They look stunning on a dessert table and taste even better than they look. If you’re looking to elevate your dessert game, these tartlets are your answer.
What Kind of Pistachios Should I Use?
Opt for raw, unsalted pistachios to get that pure pistachio flavor. Toasting them briefly brings out their nuttiness even more. Roasted salted varieties can be used, but they may alter the flavor profile and saltiness.
Ingredients for the Mini Pistachio Tartlets
- All-purpose flour: Creates the crisp tart base.
- Unsalted butter: Gives the pastry its rich, flaky texture.
- Powdered sugar: Adds a subtle sweetness to the crust.
- Egg yolk: Helps bind the dough and adds richness.
- Heavy cream: Makes the pistachio filling silky and luxurious.
- White chocolate: Stabilizes the pistachio cream and adds sweetness.
- Pistachio paste: The star of the show, delivering concentrated pistachio flavor.
- Gelatin: Helps the cream set into a sliceable consistency.
- Whole milk: Balances the richness of the cream.
- Chopped pistachios: Adds crunch and a beautiful finish on top.
How To Make the Mini Pistachio Tartlets
Step 1: Prepare the Tartlet Shells
Combine flour, powdered sugar, and a pinch of salt in a bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. Add egg yolk and a tablespoon of ice water, mixing until a dough forms. Chill for 30 minutes. Roll out and press into mini tart pans. Prick with a fork and bake at 350°F (175°C) for 10–12 minutes until golden. Let them cool.
Step 2: Make the Pistachio Cream Filling
In a saucepan, warm the milk and heavy cream just until simmering. Stir in the white chocolate until melted. In a small bowl, bloom the gelatin in cold water for 5 minutes. Stir the gelatin into the warm cream. Mix in the pistachio paste until fully combined and smooth. Let it cool slightly.
Step 3: Fill and Set
Pour the pistachio cream into each tart shell, spreading it evenly. Refrigerate for at least 3 hours, or until the filling is set and firm.
Step 4: Garnish and Serve
Top each tartlet with a generous sprinkle of chopped pistachios. Serve chilled for best texture and flavor.
Serving and Storing Mini Pistachio Tartlets
These tartlets are best served chilled, right out of the fridge. Their creamy texture is most enjoyable when cold, making them perfect for warmer weather. Arrange them on a platter just before serving to maintain their elegant shape.
To store, cover them lightly with plastic wrap and keep them in the refrigerator for up to 3 days. If you’re preparing in advance, keep the tart shells and filling separate and assemble them a few hours before serving.
What to Serve With Mini Pistachio Tartlets?
Espresso or Strong Coffee
The rich bitterness of coffee balances the creamy sweetness of the tartlets beautifully.
Fresh Berries
A side of raspberries or strawberries adds a tart, juicy contrast.
Vanilla Bean Ice Cream
Serve a scoop next to each tartlet for an extra indulgent dessert plate.
Sparkling Wine
A glass of Prosecco or Champagne makes for an elegant pairing at brunch or dinner.
Whipped Cream
Add a dollop on top or to the side for a cloud-like contrast.
Lemon Sorbet
If you’re looking for a citrusy counterpoint, this is a refreshing addition.
Pistachio Macarons
Keep the theme going with another pistachio-based treat.
Chocolate Ganache Drizzle
A delicate drizzle over the top can bring in a luxurious depth of flavor.
Want More Tart Ideas?
If you’re smitten with these Mini Pistachio Tartlets, you’ll definitely want to try these tempting creations:
- Chocolate Cherry Cream Pie for a fruit-forward twist with a deep cocoa base.
- Strawberry Cheesecake Dump Cake combines creamy and crumbly textures.
- Pistachio Cookies Recipe if you love pistachio flavor in crunchy form.
- Lemon Curd Cake for bright, citrusy notes that pair beautifully after a meal.
- Strawberry Cheesecake Cookies for a handheld version of indulgent creaminess.
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you make them with extra pistachios on top or a chocolate drizzle? Did you go mini or full-size tart?
I love seeing the creative touches others add. Share your version or ask a question—let’s make dessert better together!
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Mini Pistachio Tartlets
Equipment
- Mini tart pans
- Mixing bowls
- saucepan
- Whisk
Ingredients
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/3 cup powdered sugar
- 1 egg yolk
- 1 tablespoon ice water
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup white chocolate, chopped
- 3 tablespoons pistachio paste
- 1 teaspoon gelatin
- 2 tablespoons cold water (for blooming gelatin)
- 1/4 cup chopped pistachios (for garnish)
Instructions
- Combine flour, powdered sugar, and a pinch of salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg yolk and ice water, mix to form dough. Chill for 30 minutes.
- Roll out and press into mini tart pans. Prick bases and bake at 350°F (175°C) for 10–12 minutes. Cool completely.
- Warm milk and cream in a saucepan until simmering. Add white chocolate, stir until melted.
- Bloom gelatin in cold water for 5 minutes, then stir into warm cream.
- Mix in pistachio paste until smooth. Let cool slightly.
- Fill tart shells with pistachio cream and chill for 3 hours until set.
- Garnish with chopped pistachios before serving.