Description
Delightful mini tartlets filled with a creamy pistachio mixture, perfect for any occasion.
Ingredients
- 120 g all-purpose flour
- 60 g unsalted butter, cold and cubed
- 30 g sugar
- 1 large egg
- 100 g shelled raw pistachios
- 250 ml milk
- 100 ml heavy cream
- 50 g sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Extra crushed pistachios for garnish
Instructions
- Combine flour, sugar, and a pinch of salt. Cut in cold butter until crumbly. Add egg, mix until dough forms, wrap, and chill 30 minutes.
- Roll out dough, press into mini tart pans, prick bottoms, and bake at 350°F (175°C) until lightly golden. Cool completely.
- Grind pistachios finely. Heat milk, cream, sugar, and cornstarch over medium heat, whisking until thickened. Remove from heat and stir in pistachios and vanilla.
- Fill cooled tart shells with pistachio cream. Smooth tops and chill at least 1 hour.
- Garnish with crushed pistachios before serving.
Notes
- Ensure the butter is cold for a flaky crust.
- Customize garnishes as desired.
- Chill tartlets well for best flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International