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Raspberry Pistachio Cream Tarts

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Delightful tarts featuring a buttery crust, indulgent pistachio cream filling, and vibrant raspberry drizzle.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2–3 tablespoons cold water
  • 1 cup shelled pistachios, finely ground
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Combine the flour, powdered sugar, and salt in a food processor.
  3. Add the cold, cubed butter and pulse until it resembles coarse crumbs.
  4. Incorporate the egg yolk and cold water, pulsing until the dough comes together.
  5. Roll out the dough on a floured surface to fit the tart pans.
  6. Press the dough into the tart pans, trimming any excess.
  7. Prick the bottom of the crust with a fork to prevent bubbling.
  8. Bake for 12-15 minutes until golden; let cool completely.
  9. Prepare the pistachio cream by whisking pistachios, heavy cream, powdered sugar, and vanilla in a bowl.
  10. Stir in melted butter and beat until smooth and thickened.
  11. Cook the raspberry drizzle by combining raspberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes.
  12. Mash the raspberries and strain the mixture to remove seeds, then let cool.
  13. Spoon the pistachio cream into the cooled tart shells, filling 3/4 full.
  14. Drizzle the raspberry sauce over the tops of the tarts.
  15. Chill in the refrigerator for at least 2 hours before serving.
  16. Garnish with crushed pistachios or fresh raspberries if desired.

Notes

For an easier crust, use a pre-made tart shell. Adjust the sweetness of the raspberry drizzle based on the ripeness of raspberries.

Nutrition

Find it online: https://yummyfirst.com/raspberry-pistachio-cream-tarts/