Mini Pistachio Tartlets
These Mini Pistachio Tartlets feature a buttery, crumbly crust filled with creamy pistachio custard, topped with crushed pistachios and a dusting of powdered sugar. Perfect for tea parties or after-dinner treats, they bring a delightful balance of nutty richness and subtle sweetness.
Equipment
- Tartlet pans
- Mixing bowls
- Saucepan
- Whisk
Ingredients
Ingredients
- 1 cup pistachios unsalted, roasted
- 1/2 cup unsalted butter cold
- 1/3 cup granulated sugar
- 1 cup all-purpose flour
- 3 egg yolks
- 1 cup milk or heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar for dusting
Instructions
- Blend butter, sugar, and flour until crumbly; press into pans and chill for 20 minutes.
- Bake crusts at 350°F (175°C) for 10–12 minutes until golden; cool completely.
- Grind pistachios into paste, heat milk with sugar, whisk in egg yolks and pistachio paste, cook until thickened.
- Fill cooled tartlets with custard and refrigerate for 1 hour.
- Garnish with crushed pistachios and powdered sugar before serving.
Notes
For a richer flavor, toast pistachios lightly before grinding. Store tartlets chilled for best results.
Nutrition
Calories: 210kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 6gCholesterol: 55mgSodium: 45mgFiber: 2gSugar: 9gVitamin A: 320IUCalcium: 30mgIron: 1.2mg
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