Description
These Pistachio Raspberry Tartlets are a delightful balance of nutty pistachio cream and bright, juicy raspberries nestled in a buttery tart shell. With their vibrant colors and sophisticated flavors, they make an elegant dessert perfect for spring brunches, weddings, or a fancy tea party.
Ingredients
Scale
For the tartlet shells:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (115g) unsalted butter, cold, cut into cubes
- 1 large egg yolk
- 1–2 tablespoons ice-cold water
For the pistachio cream:
- 3/4 cup (90g) shelled unsalted pistachios
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/4 teaspoon almond extract (optional for extra depth)
For the topping:
- 1 1/2 cups fresh raspberries, rinsed and dried
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the tartlet shells:
- In a mixing bowl, combine flour, powdered sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add egg yolk and mix until combined. If too dry, add ice water a little at a time until the dough comes together.
- Divide the dough into 6 equal portions. Flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
- Bake the shells:
- Preheat oven to 350°F (175°C).
- Roll out each dough disk and press into 4-inch tartlet pans.
- Prick the bottoms with a fork, line with parchment, and add pie weights.
- Bake for 12-15 minutes, remove weights, and bake an additional 8-10 minutes until golden. Let cool completely.
- Prepare the pistachio cream:
- In a food processor, pulse pistachios and sugar until finely ground.
- Add butter, egg, flour, and almond extract (if using). Blend until creamy and smooth.
- Fill and bake:
- Spoon the pistachio cream into the cooled tart shells, spreading evenly.
- Bake at 350°F (175°C) for 12-15 minutes until set and lightly golden. Cool completely.
- Assemble the tartlets:
- Top each tartlet generously with fresh raspberries.
- Dust with powdered sugar before serving if desired.
Notes
- For extra shine, brush the raspberries with warmed apricot jam.
- These tartlets are best served the same day but can be stored in the fridge for up to 2 days.
- You can also make this recipe as one large 9-inch tart if preferred.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: 1 tartlet
- Calories: 420 kcal
- Sugar: 18g
- Sodium: 80mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg