Introduction

These pistachio tartlets offer a delightful balance of nutty flavor and buttery texture. Perfect as a light dessert or a sophisticated snack, they’re easy to make and impressive to serve.

A small tart with three visible layers: a rough textured golden brown crust forming the base and sides, a smooth glossy pale green creamy filling in the middle, and a pile of mixed whole and halved pistachios in rich green and deep purple shades sitting on top. The tart is placed on a white marbled surface scattered with crushed pistachios and whole pistachio shells around it. The lighting highlights the shiny texture of the filling and the roughness of the crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g pistachios (shelled)
100 g granulated sugar
100 g unsalted butter, softened
1 large egg
100 g all-purpose flour
½ tsp vanilla extract
½ tsp salt
1 tbsp water
½ tsp baking powder

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare your tartlet pan by greasing it or lining it with parchment paper to prevent sticking.
Step 2: Using a food processor, pulse the shelled pistachios until they are finely ground, creating a coarse pistachio meal that will add texture and flavor to the tartlets.
Step 3: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring a tender crust.
Step 4: Incorporate the large egg and vanilla extract into the creamed mixture, stirring thoroughly until fully combined.
Step 5: Gradually add the ground pistachios, all-purpose flour, salt, and baking powder into the wet ingredients. Mix gently until the dough forms and comes together without overworking it.
Step 6: Divide the dough evenly among the tartlet pan cavities, pressing the dough into each mold and forming a small lip around the edges to hold fillings if desired.
Step 7: Place the tartlet pan in the preheated oven and bake for 12 to 15 minutes, or until the tartlets turn a beautiful golden brown color.
Step 8: Remove the tartlets from the oven and allow them to cool completely in the pan before carefully releasing them for serving to ensure they hold their shape.

Tips & Variations

For extra flavor, toast the pistachios lightly before grinding to enhance their nuttiness.
Add a spoonful of jam or lemon curd inside the tartlets once cooled for a fruity contrast.
If you prefer a gluten-free option, substitute the all-purpose flour with almond flour.

Storage

Store the tartlets in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; thaw them at room temperature before serving. Reheat briefly in a low oven to regain crispness if needed.

How to Serve

A close-up of a small tart with three layers on a white marbled surface: the bottom layer is a thick, crumbly golden-brown crust; the middle layer is a smooth, creamy off-white filling; the top layer is a shiny, vibrant green jelly with chopped green and purple pistachio nuts scattered on it. There are a few whole and cracked pistachio nuts around the tart, and the tart has a single bite taken out of it, showing the inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios?

It’s best to use unsalted pistachios to control the overall saltiness of the tartlets. If using salted pistachios, reduce or omit added salt in the recipe.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let the dough sit at room temperature for a few minutes before pressing it into the tartlet molds.