Description
Delight in these elegant Pistachio Raspberry Tartlets, which feature a buttery, flaky crust filled with a rich pistachio custard and topped with fresh, juicy raspberries. Perfectly balanced between nutty and fruity flavors, these tartlets are a beautiful dessert for any occasion.
Ingredients
Scale
For the Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- Ice water, as needed
For the Filling
- 1/2 cup shelled unsalted pistachios
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- 1 cup fresh raspberries
- 1/4 cup heavy cream (cold)
- Powdered sugar (for dusting)
Instructions
- Prepare the crust: 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 blend until the mixture becomes crumbly. Gradually add ice water a tablespoon at a time until the dough forms a cohesive ball. Wrap the dough 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 are finely ground but not pasty. In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy. Stir in the ground pistachios and vanilla extract until well combined.
- Assemble the tartlets: Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut dough circles slightly larger than your tartlet pans. Gently press the dough circles into the greased tartlet pans, trimming any excess dough from the edges. Pour the pistachio mixture evenly into each crust.
- Add raspberries and bake: Arrange fresh raspberries on top of the pistachio filling in each tartlet. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the filling is set. Allow the tartlets to cool slightly before removing them from the pans.
- Serve: Dust the cooled tartlets with powdered sugar and optionally drizzle with a little cold heavy cream for an extra touch of richness before serving.
Notes
- Ensure the butter is very cold to achieve a flaky crust.
- Do not overprocess the pistachios to avoid turning them into a paste; the texture adds to the filling.
- The tartlets can be served warm or at room temperature.
- For an extra creamy texture, lightly whip the heavy cream before drizzling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
