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Mini Pistachio Tartlets

Mini Pistachio Tartlets
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Mini Pistachio Tartlets feature a perfectly crunchy buttery crust filled with a creamy, luscious pistachio filling that melts in your mouth. These elegant bite-sized desserts combine rich nutty flavors with a delicate texture, ideal for entertaining or indulging anytime. The recipe is simple, customizable, and uses fresh pistachios to create a visually appealing and irresistible treat.

Ingredients

Scale

Tart Shell Ingredients

  • 1 cup all-purpose flour
  • 5 tbsp cold butter, cut into pieces
  • 2 tbsp granulated sugar
  • Pinch of salt
  • 2 egg yolks

Pistachio Filling Ingredients

  • 1/2 cup ground pistachios
  • 1/4 cup powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract

Garnish

  • Chopped pistachios (for garnish)

Instructions

  1. Prepare the Tart Shells: In a bowl, combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, and a pinch of salt. Cut 5 tablespoons of cold butter into the flour mixture until it resembles coarse crumbs. Add 2 egg yolks and mix until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
  2. Roll Out and Shape: On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut rounds slightly larger than your tartlet pans and press gently into each mold. Trim excess dough and prick the bottoms with a fork to prevent puffing.
  3. Bake Tart Shells: Preheat your oven to 350°F (175°C). Place the tartlet pans on a baking sheet and bake for 12-15 minutes or until golden brown. Remove from the oven and let cool completely.
  4. Make Pistachio Filling: In a blender or food processor, combine 1/2 cup ground pistachios, 1/4 cup powdered sugar, 1/3 cup heavy cream, and 1 teaspoon vanilla extract. Blend until smooth and creamy, adding more cream if needed to reach the desired consistency.
  5. Fill and Chill: Pipe or spoon the pistachio filling into the cooled tart shells. Smooth the tops evenly and refrigerate for at least 1 hour to allow the filling to set.
  6. Garnish and Serve: Just before serving, sprinkle chopped pistachios on top for extra crunch and a beautiful presentation.

Notes

  • Cold Butter is Key: Keeping butter cold helps create a flaky, tender crust.
  • Don’t Overmix Dough: Overworking the dough can make tart shells tough.
  • Chill the Shells: Cooling tart shells before filling prevents sogginess.
  • Use Fresh Pistachios: Fresh nuts provide the best flavor and vibrant color.
  • Adjust Filling Thickness: If the filling is too runny, add more ground pistachios to thicken.

Nutrition

Keywords: Mini Pistachio Tartlets, pistachio dessert, bite-sized tartlets, nutty dessert, creamy pistachio filling, easy tart recipe

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