Description
Elegant, bite-sized mini pistachio tartlets with a buttery crust and a rich pistachio cream filling. These nutty delights are perfect for parties or an afternoon tea.
Ingredients
Scale
- 200 g pistachios (shelled)
- 100 g granulated sugar
- 100 g unsalted butter, softened
- 1 large egg
- 100 g all-purpose flour
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tbsp water
- ½ tsp baking powder
Instructions
- Preheat oven to 350 °F (175 °C).
- Grease a tartlet pan or line with parchment.
- In a food processor, pulse the pistachios until finely ground.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract; mix until well combined.
- Gradually incorporate the ground pistachios, flour, salt, and baking powder, mixing until the dough comes together.
- Divide the dough evenly, pressing into the tartlet pan and creating a small lip along the edges.
- Bake for 12–15 minutes or until golden brown.
- Allow tartlets to cool completely before serving.
Notes
- Keep ingredients cold for a flakier crust.
- Blind baking can help prevent the crust from puffing.
- Top with powdered sugar, chopped pistachios, or a dark chocolate drizzle.
- Substitute almonds or hazelnuts for a different flavor.
- Serve on mini dessert plates or in mini pastry cups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 tartlet
- Calories: Approximately 210 kcal
- Sugar: To be calculated
- Sodium: To be calculated
- Fat: To be calculated
- Saturated Fat: To be calculated
- Unsaturated Fat: To be calculated
- Trans Fat: To be calculated
- Carbohydrates: To be calculated
- Fiber: To be calculated
- Protein: To be calculated
- Cholesterol: To be calculated