Mini Pistachio Tartlets: Elegant Bite‑Sized Nutty Delights Recipe
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4.6 from 13 reviews
Mini Pistachio Tartlets are elegant, bite-sized nutty delights featuring a buttery crust enriched with finely ground pistachios. These tartlets offer a perfect balance of sweet and nutty flavors, baked to a golden brown, making them an ideal sophisticated dessert or snack for any occasion.
Total Time:30 minutes
Yield:12 tartlets
Ingredients
Nutty Tartlet Dough
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
Preheat Oven: Preheat your oven to 350 °F (175 °C). Prepare your tartlet pan by greasing it or lining it with parchment paper to prevent sticking.
Grind Pistachios: In a food processor, pulse the shelled pistachios until they are finely ground but not turned into a paste.
Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender crust.
Add Wet Ingredients: Beat in the large egg and vanilla extract until fully incorporated and the batter is smooth.
Combine Dry Ingredients: Gradually add the ground pistachios, all-purpose flour, salt, and baking powder into the wet mixture. Mix gently until a cohesive dough forms. Add the tablespoon of water if the dough feels too dry.
Shape Tartlets: Divide the dough evenly and press it into the prepared tartlet pan, creating a small lip along the edges to hold the filling or just to form the tartlet shape.
Bake: Bake the tartlets in the preheated oven for 15 minutes or until they turn golden brown and are cooked through.
Cool and Serve: Remove the tartlets from the oven and allow them to cool completely in the pan before carefully removing and serving.
Notes
If you don’t have a tartlet pan, you can use a mini muffin tin instead, although the shape may vary slightly.
For added flavor, consider adding a pinch of cinnamon or cardamom to the dough.
Ensure butter is softened to room temperature for easier creaming with sugar.
Do not over-process pistachios to avoid releasing too much oil, which can make the dough greasy.
Store tartlets in an airtight container at room temperature for up to 3 days for best freshness.
