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Here’s a buttery, nutty Pistachio Tartlet recipe with a crisp pastry shell and creamy pistachio filling perfect for elegant desserts or afternoon tea.
Ingredients (makes about 6 small tartlets)
Tartlet Shells
All-purpose flour – 1 cup (125 g)
Powdered sugar – ¼ cup (30 g)
Cold unsalted butter – ½ cup (113 g), cubed
Egg yolk – 1
Cold water – 1–2 Tbsp
Pinch of salt
Pistachio Cream Filling
Shelled unsalted pistachios – ½ cup (65 g)
(lightly toasted for deeper flavor)
Almond flour – 2 Tbsp
Sugar – ¼ cup (50 g)
Unsalted butter – 2 Tbsp (28 g), softened
Egg – 1 large
Heavy cream – 2 Tbsp
Pure vanilla extract – ½ tsp
Pinch of salt
Garnish (optional)
Crushed pistachios
Fresh berries or edible flowers
A drizzle of honey or white chocolate
Method
Make the Pastry Shells
Mix Dry Ingredients: In a bowl, whisk flour, sugar, and salt.
Cut in Butter: Rub in the cold butter with fingertips or use a pastry cutter until mixture resembles coarse crumbs.
Bind Dough: Add egg yolk and 1 Tbsp cold water; mix just until the dough comes together (add the second Tbsp water only if needed).
Chill: Shape into a disk, wrap, and refrigerate for 30 minutes.
Prepare Tartlet Bases
Preheat oven to 175 °C / 350 °F.
Roll chilled dough on a lightly floured surface to about ⅛-inch (3 mm) thick.
Cut circles slightly larger than your tartlet pans and press into the pans, trimming excess.
Prick the bottoms with a fork. Chill 10 minutes to prevent shrinkage.
Make the Pistachio Cream
Pulse pistachios in a food processor until finely ground.
Add almond flour, sugar, softened butter, egg, cream, vanilla, and salt. Blend until smooth and creamy.
Fill & Bake
Spoon the pistachio cream into the chilled tart shells, smoothing the tops.
Bake for 20–25 minutes, until the filling is set and the crust is golden.
Cool & Garnish
Allow to cool slightly, then remove from pans.
Sprinkle with crushed pistachios, add berries, or drizzle with honey/white chocolate.
🌿 Tips & Variations
Chocolate Lover’s Twist: Brush cooled tart shells with melted dark chocolate before adding the pistachio cream for a crisp chocolate layer.
Citrus Accent: Add ½ tsp orange or lemon zest to the filling for a bright note.
Make Ahead: Shells can be baked a day ahead; store airtight. Fill and bake when ready to serve.
These Pistachio Tartlets offer a delightful balance of buttery pastry and rich nutty cream an elegant yet approachable treat for any occasion.
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