Pistachio Tartlets Recipe

Nutty, buttery, and creamy with a rich pistachio flavor!

Ingredients

For the tart shell:
• 120 g all-purpose flour
• 60 g unsalted butter, cold & cubed
• 30 g sugar
• 1 large egg
• Pinch of salt

For the pistachio cream filling:
• 100 g shelled raw pistachios
• 250 ml milk
• 100 ml heavy cream
• 50 g sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For garnish:
• Extra crushed pistachios
• Whole pistachios

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Instructions

1. Prepare the Tart Shell
2. In a bowl, mix flour, sugar, and a pinch of salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Add egg and mix until dough comes together. Wrap in plastic and chill for 30 minutes.
5. Roll out dough and press into mini tart pans.
6. Prick bottoms with a fork and bake at 175°C (350°F) for 10–12 minutes, or until lightly golden.
7. Cool completely before filling.
8. Make the Pistachio Cream
9. Finely grind pistachios in a food processor.
10. In a saucepan, heat milk, cream, sugar, and cornstarch over medium heat, whisking constantly until thickened.
11. Remove from heat, then stir in ground pistachios and vanilla extract.
12. Let cool slightly.
13. Assemble the Tartlets
14. Spoon pistachio cream into cooled tart shells.
15. Smooth the tops and refrigerate for at least 1 hour to set.
16. Garnish & Serve
    • Sprinkle with extra crushed pistachios and decorate with whole pistachios.
    • Serve chilled and enjoy the nutty, buttery delight!