Description
These Pistachio Raspberry Tartlets offer a delightful blend of crispy, buttery tart shells filled with a creamy pistachio filling and topped with fresh raspberries. Finished with a glossy honey glaze and optional crushed pistachio garnish, these elegant mini desserts are perfect for special occasions or a sophisticated treat.
Ingredients
Scale
Tart Shell
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tbsp ice water
Pistachio Filling
- 3/4 cup shelled pistachios
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 tsp vanilla extract
Topping and Garnish
- 1 cup fresh raspberries
- 2 tbsp honey or raspberry jam, warmed for glaze
- Crushed pistachios for garnish (optional)
Instructions
- Prepare the tart shells: Preheat your oven to 350°F (175°C). In a food processor, pulse together the all-purpose flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture becomes crumbly. Gradually add ice water, one tablespoon at a time, pulsing until the dough just starts to come together. Divide the dough into 6 equal portions and press each into mini tart pans. Prick the bottoms with a fork to prevent puffing and bake for 12–15 minutes until lightly golden. Allow the tart shells to cool completely before filling.
- Make the pistachio filling: In the food processor, pulse the shelled pistachios and granulated sugar until finely ground. Add the softened cream cheese, heavy cream, and vanilla extract and blend until the filling is smooth and creamy. Take care not to overblend to maintain a light texture.
- Assemble the tartlets: Spoon the prepared pistachio cream evenly into the cooled tart shells. Arrange fresh raspberries on top of each tartlet, distributing them evenly for an attractive presentation.
- Glaze and garnish: Warm the honey or raspberry jam slightly until it becomes more liquid. Brush the glaze gently over the fresh raspberries to give them a beautiful, glossy finish. Optionally, sprinkle crushed pistachios on top for added texture and visual appeal.
- Chill and serve: Place the assembled tartlets in the refrigerator and chill for at least 30 minutes to allow the filling to set and the flavors to meld. Serve chilled for the best texture and taste.
Notes
- You can substitute mascarpone cheese for cream cheese if you prefer a richer, creamier filling.
- These tartlets are best enjoyed on the same day they are made but can be stored in an airtight container in the refrigerator for up to 2 days.
- Make sure the butter is very cold when making the dough to achieve a flaky tart shell.
- Use fresh, ripe raspberries for the best flavor and appearance.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 310
- Sugar: 16g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
