Ingredients
Equipment
Method
- Mix flour, powdered sugar, and salt in a bowl.
- Add cold butter and rub into the dry ingredients until it resembles coarse sand.
- Add the egg and knead gently until the dough comes together. Wrap in plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F (180°C).
- Roll out the chilled dough to about 1/8-inch thickness and line tartlet molds, pricking bottoms with a fork.
- Chill the shaped shells for 15 minutes.
- Line shells with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake for another 5 minutes until golden brown.
- Let the shells cool completely.
- In a mixing bowl, beat softened butter and powdered sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in pistachio powder and flour until smooth.
- Spoon pistachio cream into the cooled tartlet shells, smoothing the tops.
- Bake for 15-20 minutes until cream is set and lightly golden. Allow to cool completely.
- Arrange raspberries on top and sprinkle with crushed pistachios for decoration.
Notes
Use high-quality pistachios for the best flavor. Don’t overmix the dough; it can become tough. Let the tartlets cool completely before adding toppings to prevent melting. Experiment with different fruits like blueberries or strawberries. Store the tartlets in an airtight container in the fridge for up to 3 days for freshness. Brush baked shells with apricot jam before adding pistachio cream for added flavor.
Tried this recipe?Let us know how it was!