Description
These Pistachio Raspberry Tartlets combine a buttery, crumbly crust with a rich pistachio filling and fresh raspberries on top, creating a delightful and elegant dessert perfect for any occasion.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- Ice water (as needed, approximately 2-3 tbsp)
For the Filling
- 1/2 cup shelled unsalted pistachios
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Toppings & Garnish
- 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 bowl, combine the all-purpose flour and cold cubed unsalted butter together until the mixture becomes crumbly. Gradually add ice water, a little at a time, mixing gently until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator while you prepare the filling.
- Make the pistachio filling: Using a food processor, blend the shelled unsalted pistachios until they become finely ground but not too pasty. In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy. Gently stir in the ground pistachios and vanilla extract until everything is combined smoothly.
- Assemble tartlets: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a round cutter slightly larger than your tartlet pans to cut dough circles. Press each dough circle into greased tartlet pans and trim any excess dough around the edges. Pour the pistachio filling into each tartlet shell, filling them evenly.
- Add raspberries and bake: Arrange fresh raspberries on top of each pistachio filling, gently pressing them into the mixture. Place the tartlets on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the crusts turn golden brown and the filling is set.
- Cool and serve: Once baked, allow the tartlets to cool slightly before carefully removing them from the pans. Whip the cold heavy cream until soft peaks form and optionally serve it alongside the tartlets. Dust the top of each tartlet lightly with powdered sugar before serving for an elegant finish.
Notes
- Make sure to keep the butter and heavy cream cold to ensure a flaky crust and smooth cream.
- Do not overprocess pistachios into a paste; a fine grind works best for texture.
- You can substitute frozen raspberries if fresh are not available, but thaw and drain them first to avoid excess moisture.
- For easier dough handling, chill the dough for at least 30 minutes before rolling it out.
- These tartlets are best enjoyed the same day but can be refrigerated for up to 2 days.
