Description
These Pistachio Raspberry Tartlets combine a buttery, crumbly crust with a rich, nutty pistachio filling and fresh raspberries for a perfectly balanced dessert. Easy to prepare and beautifully presented, they are ideal for entertaining or a special treat.
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- Ice water (quantity as needed)
Filling
- 1/2 cup shelled unsalted pistachios
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- 1 cup fresh raspberries
Additional
- 1/4 cup heavy cream (cold)
- Powdered sugar (for dusting)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and cold cubed butter. Use your fingers or a pastry cutter to blend until the mixture becomes crumbly. Gradually add ice water, a little at a time, until the dough comes together. Wrap the dough and chill it in the refrigerator while you prepare the filling.
- Make the filling: Place the shelled unsalted pistachios in a food processor and blend until finely ground. In a separate bowl, beat the granulated sugar and eggs together until the mixture is pale and fluffy. Gently stir in the ground pistachios and the vanilla extract until fully combined.
- Assemble the tartlets: Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut circles slightly larger than your tartlet pans. Press the dough circles into the greased tartlet pans, trimming any excess. Pour the pistachio filling evenly into each tartlet shell.
- Add the raspberries and bake: Nestle fresh raspberries carefully on top of the pistachio filling in each tartlet. Place the tartlets in the oven and bake for 20 to 25 minutes until the crust and filling are golden brown. Remove from the oven and allow to cool slightly before carefully removing from the pans.
- Finish and serve: Once cooled, dust the tartlets with powdered sugar. Optionally, you can lightly whip the cold heavy cream to serve alongside or drizzle over the tartlets.
Notes
- Ensure the butter is very cold to achieve a flaky, tender crust.
- If the dough is too dry, add ice water in small increments to avoid overhydrating.
- Use fresh, ripe raspberries for the best flavor and texture.
- Chilling the dough before rolling helps maintain the crust’s structure during baking.
- Store tartlets in an airtight container and consume within 2 days for optimal freshness.
