Description
These Pistachio Raspberry Tartlets are delightful mini desserts featuring a buttery, crumbly crust filled with a rich pistachio custard and topped with fresh raspberries. Perfectly baked until golden and lightly dusted with powdered sugar, they offer a balanced combination of nutty flavors and tart fruitiness, ideal for elegant gatherings or a special treat.
Ingredients
For the Tart Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- Ice water (as needed)
For the Pistachio Filling
- 1/2 cup shelled unsalted pistachios
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup fresh raspberries
- 1/4 cup heavy cream (cold)
- Powdered sugar (for dusting)
Instructions
- Prepare the Tart Dough: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and cold cubed unsalted butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator while preparing the filling.
- Make the Pistachio Filling: Place the shelled unsalted pistachios in a food processor and pulse until they are finely ground but not pasty. In a separate bowl, beat the granulated sugar and eggs together until the mixture is pale and fluffy. Gently fold in the ground pistachios and vanilla extract until fully combined.
- Roll and Shape the Dough: Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Cut dough circles slightly larger than your tartlet pans. Press the dough circles into the greased tartlet pans, trimming any excess dough around the edges to create neat shells.
- Assemble and Bake: Spoon the pistachio filling evenly into each tartlet shell. Gently press fresh raspberries onto the top of the filling. Place the tartlets in the preheated oven and bake for 20 to 25 minutes, or until the edges are golden brown and the filling is set. Remove from the oven and let cool slightly before carefully removing from the pans.
- Finish and Serve: Once cooled, dust the tartlets lightly with powdered sugar for a delicate finish. Serve these delectable tartlets as a charming dessert or an elegant afternoon treat.
Notes
- Use cold butter and ice water to ensure a flaky tart crust.
- Be careful not to over-process pistachios into a paste; a fine grind retains texture.
- You can substitute fresh raspberries with other berries like blueberries or blackberries.
- For extra richness, you may brush the tart crust with egg wash before baking.
- Tartlets can be stored in an airtight container in the refrigerator for up to 3 days.
