Description
Indulge in these elegant Raspberry Pistachio Cream Tarts, a delightful combination of nutty pistachios and sweet-tart raspberries in a rich, creamy filling atop a buttery crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 cup pistachios, shelled and ground
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup raspberry puree
- Mint leaves for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine flour, powdered sugar, and softened unsalted butter, mixing until coarse crumbs form.
- Press the mixture into the bottom and sides of tart pans.
- Bake for 15-20 minutes or until golden brown.
- Meanwhile, in another bowl, beat together ground pistachios, heavy cream, granulated sugar, eggs, and vanilla extract until smooth.
- Pour the pistachio cream into the baked tart shells.
- Return the tarts to the oven and bake for an additional 20-25 minutes until the filling is set.
- Once cooled, drizzle each tart with raspberry puree and garnish with fresh raspberries and mint leaves.
- Serve and enjoy!
Notes
Make the tart crust up to two days in advance and store in an airtight container. Use an air fryer for a quicker method.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg