Pistachio Tartlets

These pistachio tartlets are a celebration of pistachios. A crisp shortcrust shell filled with pistachio paste and a pistachio cheesecake filling, topped off with a drizzle of chocolate.

📝 Ingredients

• 225 g plain flour (all purpose flour) ((1 3/4 cups / 8oz) (notes 2))
• 40 g icing sugar (powdered sugar / confectioners sugar) ((1/3 cup / 1.4oz))
• 100 g unsalted butter, chilled & cubed ((7 tablespoons / 3.5oz))
• 1 large egg, cold
• 250 g full fat cream cheese, softened (() (notes 3))
• 1/2 cup caster sugar ((100g / 3.5oz))
• 1 teaspoon lemon zest
• 1/3 cup thickened cream (heavy/whipping cream), cold ((80ml))
• 3/4 cup pistachio paste
• 30 g dark chocolate, melted
• Decorations of choice

👨‍🍳 Instructions

1. 1FOR THE PASTRY:Place the flour and icing sugar in the bowl of a food processor. Process a few seconds to distribute evenly.
2. 2Add the cubed cold butter and blitz until the mixture looks a bit like sand – there may be lentil-sized pieces of butter left here and there and that’s perfect.
3. 3Add the egg and process on low until the mixture starts forming large clumps.
4. 4Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1-inch thick disk.
5. 5Place it onto a lightly floured surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 3mm (1/8 inch) thick.
6. 6Have a non-stick 12 hole muffin tin at the ready.
7. 7Using a circle cookie cutter 9cm/3 ½ in wide (or just a little larger than the opening of the muffin tin holes), cut out circles of dough. Try to get 12 from the first roll, and at least 6 from a second roll out. Try to handle the dough only enough to bring back into a disk for the second roll.
8. 8Lift with an offset spatula so they don’t become misshapen and gently push each down into the muffin tin holes, gently pressing into the corners (if your rolling pin has a flat end like mine, it’s perfect for getting them flat to the bottom with a nice corner). Chill 2 hours or overnight (don’t skip chilling).
9. 9If you're making pistachio paste from scratch, now is a good time.
10. 10Preheat oven to 180C / 350F / 160C fan forced.
11. 11Prick the bases of the tartlet shells a few times with a fork. Place a cupcake case or piece of baking paper into each, pressing it to the pastry at the bottom, and fill with rice (or pie weights).
12. 12Transfer to the preheated oven and bake for 15 minutes then remove the cupcake cases and bake a further 7-8 minutes until golden brown.
13. 13FOR THE PISTACHIO CHEESECAKE FILLING:In a clean large bowl, use an electric mixer to beat the cream cheese and sugar just until smooth.
14. 14Set aside 1/4 cup of the pistachio paste and add the rest to the cream cheese mixture. beat through until fully incorporated.
15. 15Pour in the cream and beat for 2 minutes until the mixture feels lighter.
16. 16Roll small balls of the remaining pistachio paste (about 1 teaspoon) and press gently into bottom of each tartlet shell.
17. 17Transfer the pistachio cream cheese mixture to a piping bag and pipe around then over the top of the pistachio paste.
18. 18Drizzle over melted chocolate, then chill the tarts until set. Decorate with rose petals, raspberries, freeze dried raspberry pieces or dots of jam.
19. 19Please take a moment to leave a comment & rating. It's appreciated and so helpful.