Mini Pistachio Tartlets
These Mini Pistachio Tartlets are the perfect blend of buttery tart shells and silky pistachio cream. Topped with chopped pistachios, they’re a delightful mix of elegance and flavor—ideal for parties or a sweet indulgence anytime.
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.
Notes
For an extra touch, drizzle with chocolate or add a dollop of whipped cream on top.
Nutrition
Calories: 215kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 20mgFiber: 1gSugar: 7gVitamin A: 350IUCalcium: 40mgIron: 1mg
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