Description
These Pistachio Raspberry Tartlets are elegant mini desserts featuring a buttery, flaky crust filled with a rich pistachio cream and topped with fresh raspberries glazed with raspberry jam. Perfect for a sophisticated treat, they offer a delightful combination of nutty and fruity flavors in every bite.
Ingredients
Scale
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- 1–2 tablespoons ice water
For the Pistachio Filling:
- ½ cup shelled pistachios
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter (softened)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For Topping:
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam (warmed and strained)
- 1 tablespoon chopped pistachios (for garnish, optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, pulse together all-purpose flour, powdered sugar, and salt until combined. Add cold, cubed unsalted butter and pulse until the mixture reaches a coarse crumb texture. Gradually add ice water, one tablespoon at a time, pulsing until the dough begins to come together.
- Shape and chill the dough: Divide the dough evenly among six 4-inch tartlet pans, pressing it firmly into the bottom and up the sides of each pan. Prick the bottoms with a fork to prevent bubbling during baking. Place the tartlet shells in the refrigerator to chill for 15 minutes.
- Make the pistachio filling: While the crust chills, pulse the shelled pistachios and granulated sugar in a food processor until they are finely ground. Add softened butter, egg, vanilla extract, and flour to the mixture. Process until the filling is smooth and well combined.
- Fill and bake: Spoon the pistachio filling evenly into the chilled tart shells. Bake in the preheated oven for 18 to 22 minutes, or until the crust is golden brown and the filling is puffed and set. Remove from the oven and allow to cool completely.
- Add toppings and serve: Once cooled, top each tartlet with fresh raspberries. Brush the raspberries gently with warmed and strained raspberry jam to create a beautiful glaze. Garnish with chopped pistachios if desired. Serve chilled or at room temperature for the best flavor and texture.
Notes
- You can use pre-made tart shells to save time if preferred.
- For extra flavor, add a splash of almond extract to the pistachio filling.
- These tartlets are best served the same day to enjoy the optimal texture of the crust and fresh raspberries.
