Description
These Mini Pistachio Tartlets are a delightful sweet treat featuring a buttery crust filled with rich, creamy pistachio custard. Perfectly sized for individual servings, these tartlets combine nutty flavors and smooth textures, finished with a sprinkle of crushed pistachios and a dusting of powdered sugar for an elegant presentation. Ideal for dessert lovers craving a sophisticated, homemade delicacy.
Ingredients
Scale
For the Tartlet Crust
- 1 cup Unsalted Butter (cold, cubed)
- 1/4 cup Granulated Sugar
- 1 cup All-Purpose Flour
For the Pistachio Custard Filling
- 1 cup Pistachios (unsalted, roasted)
- 4 large Egg Yolks
- 1 cup Milk or Heavy Cream (use cream for richer custard)
- 1 teaspoon Vanilla Extract
- Granulated Sugar (amount: approximately 1/4 cup, used in custard)
For Garnish
- 1 cup Powdered Sugar (for dusting)
- 1/4 cup Crushed Pistachios
- A few Fresh Mint Leaves (optional)
Instructions
- Prepare the Tartlet Crust: In a mixing bowl, combine cold, cubed unsalted butter with granulated sugar and all-purpose flour. Blend the mixture until it forms coarse crumbs. Press the dough evenly into mini tartlet pans. Cover the pans and refrigerate for 20 minutes to firm up the crust.
- Bake the Tartlet Shells: Preheat the oven to 350°F (175°C). Place the prepared tartlet pans on a baking sheet and bake for 10 to 12 minutes or until the crusts are lightly golden. Remove from the oven and let them cool completely on a wire rack.
- Make the Pistachio Paste: While the tartlets cool, grind the roasted, unsalted pistachios into a fine paste using a food processor or similar tool. Set aside.
- Prepare the Pistachio Custard: In a saucepan, combine milk or heavy cream with approximately 1/4 cup granulated sugar and warm gently until the sugar is fully dissolved. Gradually whisk in the egg yolks and the pistachio paste, stirring constantly over low to medium heat. Cook the mixture for 5 to 7 minutes or until it thickens into a custard. Remove from heat and stir in vanilla extract. Allow the custard to cool slightly.
- Assemble the Tartlets: Pour or spoon the slightly cooled pistachio custard into the cooled tartlet shells, smoothing the tops. Refrigerate the assembled tartlets for at least 1 hour to allow the custard to set properly.
- Garnish and Serve: Before serving, sprinkle the tartlets with crushed pistachios and dust lightly with powdered sugar. Garnish optionally with fresh mint leaves for a touch of color and aroma.
Notes
- For a richer custard, substitute milk with heavy cream.
- Ensure the butter is very cold for the best crust texture.
- The pistachio paste can be made ahead and refrigerated for convenience.
- Allow tartlets to chill thoroughly for firmer custard consistency.
- Fresh mint leaves add an optional fresh herbal note and decorative touch.
