Dreamy Mini Pistachio Cream Tartlets

Indulge in these Dreamy Mini Pistachio Cream Tartlets, featuring a creamy pistachio filling and buttery tart shell—a perfect dessert for any occasion.

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Prep Time: 30

Cook Time: 20

Chilling Time: 1

Total Time: 1 50

Course: Dessert

Cuisine: American

Keyword: Cream, Dessert, easy recipes, Homemade Treats, Pistachio, Tartlets

Servings: tartlets

Calories: 250kcal

Equipment

oven
food processor
Tartlet Pans
mixing bowl

Ingredients

For the Tart Shell

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter cold and cubed

For the Pistachio Filling

1 cup shelled unsalted pistachios finely ground
1 cup heavy cream can substitute with coconut cream
1 teaspoon vanilla extract pure extract recommended

Instructions

How to Make Dreamy Mini Pistachio Cream Tartlets

Preheat your oven to 350°F (175°C).
In a large bowl, combine the flour and powdered sugar. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Press this into tartlet pans and pierce each shell with a fork.
Bake the tartlet pans for 15-20 minutes or until golden brown. Cool completely on a wire rack.
In a food processor, pulse the shelled pistachios until finely ground. Mix with the heavy cream and vanilla extract until smooth and creamy.
Once the tart shells are cooled, spoon the pistachio cream into each shell and smooth the tops.
Chill the filled tartlets in the fridge for at least one hour before serving.

Notes

For added crunch, garnish with crushed pistachios on top before serving. Ensure butter is cold for the best crust texture.

Nutrition

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