Description
These Indulgent Mini Pistachio Tartlets combine a buttery, flaky crust with a creamy pistachio custard filling, perfect for sweet celebrations. Topped with crushed pistachios and powdered sugar, these tartlets offer a delightful balance of texture and nutty flavor that will impress guests and satisfy sweet cravings.
Ingredients
Scale
For the Crust
- 1 cup Unsalted Butter (cold for a flaky texture)
- 1/4 cup Granulated Sugar
- 2 cups All-Purpose Flour
For the Filling
- 1 cup Pistachios (roasted and unsalted)
- 4 large Egg Yolks (or flax eggs for vegan option)
- 1 1/2 cups Milk or Heavy Cream (or coconut milk for dairy-free version)
- 1 teaspoon Vanilla Extract
For Garnish
- 1 cup Powdered Sugar
- 1/2 cup Crushed Pistachios
Instructions
- Prepare the crust dough: In a mixing bowl, combine the cold unsalted butter and granulated sugar. Beat until creamy. Gradually add the all-purpose flour to the mixture, mixing until a dough forms. Avoid overworking to keep the crust flaky.
- Chill the dough: Shape the dough into a disk, wrap it in plastic, and refrigerate it for at least 30 minutes to firm up.
- Make the crust shells: Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out small circles to fit into a mini tartlet pan. Press the dough gently into the tartlet molds.
- Bake the crusts: Place the tartlet shells on a baking tray and bake for about 8-10 minutes or until the edges are golden brown. Remove them from the oven and allow to cool.
- Prepare the pistachio custard filling: In a blender or food processor, grind the roasted pistachios until finely chopped. In a saucepan, warm the milk or heavy cream with vanilla extract over medium heat. In a separate bowl, whisk the egg yolks. Slowly add the warm milk mixture into the yolks while whisking constantly to temper the eggs.
- Cook the custard: Return the combined mixture to the saucepan and cook over low heat while stirring continuously until it thickens enough to coat the back of a spoon. Stir in the ground pistachios and remove from heat.
- Fill the tartlet shells: Spoon the pistachio custard into each cooled tart shell, spreading evenly.
- Chill the tartlets: Refrigerate the filled tartlets for at least 1 hour to allow the custard to set.
- Garnish and serve: Before serving, dust the tartlets with powdered sugar and sprinkle with crushed pistachios for an elegant crunch and visual appeal.
Notes
- For a vegan version, substitute egg yolks with flax eggs and use coconut milk instead of dairy milk.
- Ensure the butter is cold when making the crust to achieve a flaky texture.
- Roasted, unsalted pistachios provide the best flavor; avoid salted versions.
- Store tartlets in the refrigerator and consume within 2 days for optimal freshness.
- To speed up chilling, place tartlets in the freezer for 15-20 minutes before serving.
