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Raspberry Pistachio Cream Tarts

Delightful and elegant dessert featuring a buttery crust, creamy pistachio filling, and vibrant raspberry drizzle.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tart Crust
  • 1.5 cups all-purpose flour The foundation of our tart crust, providing a delicate texture.
  • 0.25 cups powdered sugar Adds a touch of sweetness for a melt-in-your-mouth experience.
  • 0.25 teaspoon salt Balances the sweetness and enhances the flavors.
  • 0.5 cups unsalted butter, cold and cubed Gives a rich, buttery flavor and flaky texture to the crust.
  • 1 large egg yolk Adds moisture and richness to the crust, binding our ingredients together.
  • 2-3 tablespoons cold water Helps form the dough while keeping it chilled.
For the Pistachio Cream Filling
  • 1 cup shelled pistachios, finely ground Provides the luscious, nutty cream filling.
  • 1.5 cups heavy cream The creamy base for our pistachio filling.
  • 0.5 cups powdered sugar Sweetens the filling without overpowering.
  • 1 teaspoon vanilla extract Gives a warm, fragrant note to the filling.
  • 2 tablespoons unsalted butter, melted Enhances the richness of the cream filling.
For the Raspberry Drizzle
  • 1 cup fresh raspberries Provides a burst of tart flavor and vibrant color.
  • 2 tablespoons sugar Helps to sweeten and balance the tangy raspberries.
  • 1 tablespoon lemon juice Adds acidity that brightens the raspberry drizzle.

Method
 

Make the Tart Crust
  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, pulse together the flour, powdered sugar, and salt until well combined.
  3. Add the cold butter and pulse until the mixture resembles coarse crumbs.
  4. Next, incorporate the egg yolk and cold water, pulsing until the dough comes together.
  5. Roll the dough out on a lightly floured surface to fit your tart pans or a 9-inch tart shell.
  6. Press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork to prevent bubbling.
  7. Bake the tart shells for 12-15 minutes, or until they are golden brown. Let them cool completely on a wire rack.
Make the Pistachio Cream Filling
  1. In a bowl, whisk together the ground pistachios, heavy cream, powdered sugar, and vanilla extract until well combined.
  2. Stir in the melted butter and beat the mixture until it reaches a smooth and thick consistency.
Prepare the Raspberry Drizzle
  1. In a saucepan, combine the fresh raspberries, sugar, and lemon juice.
  2. Cook over medium heat for 5-7 minutes, mashing the raspberries as they cook.
  3. Strain the mixture through a fine-mesh sieve to remove the seeds, and let the raspberry syrup cool completely.
Assemble the Tarts
  1. Spoon the pistachio cream filling into the cooled tart shells.
  2. Drizzle the raspberry sauce over the top of the cream filling, creating beautiful streaks of color.
  3. Chill the tarts in the refrigerator for at least 2 hours before serving to allow the filling to set.
  4. Garnish with extra crushed pistachios or fresh raspberries, if desired.

Notes

For an extra crunchy crust, use a combination of finely ground almond flour with all-purpose flour. Make the tarts a day ahead of time to allow flavors to meld beautifully and don't skip the chilling step after assembling.