Description
These Indulgent Mini Pistachio Tartlets are perfect for elegant celebrations, featuring a flaky buttery crust filled with a rich pistachio custard. Finished with a sprinkle of powdered sugar, chopped pistachios, and fresh mint leaves, these delicate tartlets combine creamy texture and nutty flavor for a sophisticated dessert.
Ingredients
Scale
Crust
- 1 cup unsalted butter, cold
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
Custard Filling
- 1 cup pistachios, unsalted and roasted
- 4 large egg yolks
- 1 cup milk or heavy cream (almond or coconut milk optional)
- 1 teaspoon vanilla extract
Garnish
- 1 tablespoon powdered sugar
- 1/4 cup whole and crushed pistachios
- Fresh mint leaves (optional)
Instructions
- Crust Preparation: Combine cold unsalted butter, granulated sugar, and all-purpose flour in a food processor. Pulse until the mixture resembles coarse crumbs. Press this mixture evenly into mini tartlet pans and chill in the refrigerator for 20 minutes to firm up.
- Baking the Crusts: Preheat your oven to 350°F (175°C). Bake the chilled tartlet crusts for 10-12 minutes until lightly golden. Once baked, remove from oven and allow them to cool completely before filling.
- Custard Preparation: Grind the pistachios into a fine paste using a food processor. In a saucepan, combine the milk (or cream) and sugar over low heat. Whisk in the egg yolks and the pistachio paste continuously until the mixture thickens into a creamy custard. Remove from heat and stir in vanilla extract.
- Filling the Tartlets: Spoon the prepared pistachio custard evenly into the cooled tartlet shells. Place them in the refrigerator and chill for at least 1 hour to set the custard properly.
- Garnishing and Serving: Before serving, garnish the tartlets with a dusting of powdered sugar, sprinkle with whole and crushed pistachios, and add fresh mint leaves for a refreshing touch and elegant presentation.
Notes
- Cold butter is essential in the crust preparation to achieve a flaky texture.
- For a dairy-free twist, substitute milk or heavy cream with almond or coconut milk.
- Ensure the custard cools properly before filling the tart shells to prevent sogginess.
- Use unsalted, roasted pistachios for the best flavor and texture.
- Mint leaves are optional but add a nice fresh contrast to the rich pistachio flavor.
