Description
Delightful mini tartlets featuring a creamy pistachio filling in a flaky crust, perfect for any occasion.
Ingredients
Scale
- 120 g all-purpose flour
- 60 g unsalted butter, cold and cubed
- 30 g sugar
- 1 large egg
- 100 g shelled raw pistachios
- 250 ml milk
- 100 ml heavy cream
- 50 g sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Extra crushed pistachios for garnish
Instructions
- Combine flour, sugar, and a pinch of salt in a mixing bowl.
- Cut in the cold, cubed butter using a pastry cutter or fork until crumbly.
- Add the egg and mix until a dough forms, then chill for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the dough to 1/8-inch thick and press into mini tart pans.
- Prick the bottoms gently with a fork and bake for 15-18 minutes.
- Grind shelled pistachios in a food processor.
- Heat milk, cream, sugar, and cornstarch until thick, then stir in ground pistachios and vanilla.
- Spoon the filling into cooled tart shells and chill for at least one hour.
- Sprinkle extra crushed pistachios on top before serving.
Notes
Make-ahead tips: Prepare shells a day in advance and fill just before serving. Can also use gluten-free flour for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tartlet
- Calories: 200
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg