Raspberry Pistachio Tartlets
Prep Time: 30 minutes | Cooking Time: 17 minutes | Total Time: 1 hour 47 minutes (includes chilling and cooling) | Kcal: 320 kcal | Servings: 12 tartlets
Ingredients:
For the tart shells:
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2 tbsp ice water
For the filling:
1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup finely chopped pistachios
For the topping:
2 cups fresh raspberries
Chopped pistachios for garnish
Edible gold leaf (optional)
Directions:
For the tart shells, combine flour, sugar, and salt in a food processor. Pulse in butter until mixture resembles coarse crumbs. Add egg yolk and water, pulsing until dough forms. Wrap in plastic; chill for 1 hour.
Roll out dough on a floured surface; cut out rounds to fit mini tart pans. Press dough into pans; trim edges. Freeze for 30 minutes.
Preheat oven to 375°F (190°C). Line tart shells with parchment and fill with pie weights. Bake for 12 minutes. Remove weights and parchment; bake until golden, about 5 more minutes. Cool completely.
For the filling, whip heavy cream, mascarpone, powdered sugar, and vanilla until stiff peaks form. Fold in chopped pistachios.
Spoon or pipe filling into cooled tart shells. Top each tartlet with fresh raspberries and sprinkle with pistachios. Garnish with edible gold leaf if using.
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