Description
A raspberry pistachio tartlet is an individual French style pastry. It features a buttery sweet shell filled with baked pistachio frangipane cream. Fresh raspberries top the rich nut layer right before serving. Rather than filling baked shells with cold cream, this recipe bakes the nut filling directly inside the raw pastry crust. The pistachio cream expands slightly while cooking, producing a soft center that cradles fresh fruit perfectly.
Ingredients
Scale
For the Tart Shells
- 1½ cups (190 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp ice water
- ¼ tsp salt
For the Pistachio Filling
- ¾ cup (90 g) shelled pistachios, finely ground
- ¼ cup (50 g) granulated sugar
- 4 tbsp (55 g) unsalted butter, softened
- 1 large egg
- ½ tsp vanilla extract
- ¼ tsp almond extract, optional
- 1 tbsp all-purpose flour
- Pinch of salt
For the Topping
- 1½ cups fresh raspberries
- 2 tbsp raspberry jam
- 1 tbsp water
- 2 tbsp chopped pistachios
- Powdered sugar, for dusting
- Fresh mint, optional
Instructions
- Make the pastry: Combine the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and enough ice water to form a dough.
- Chill: Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
- Prepare the tart shells: Preheat the oven to 350°F (175°C). Roll the dough out on a lightly floured surface and cut into circles large enough to fit your tartlet pans. Press the dough gently into the pans and trim the edges.
- Make the pistachio filling: Beat the softened butter and sugar until creamy. Beat in the egg, vanilla, and almond extract. Stir in the ground pistachios, flour, and salt.
- Fill: Divide the pistachio mixture among the tart shells, filling each about halfway.
- Bake: Bake for 18–22 minutes, or until the pastry is golden and the pistachio filling is lightly browned and set. Allow the tartlets to cool completely.
- Add the raspberries: Warm the raspberry jam with the water until smooth. Brush a thin layer over the cooled pistachio filling, then arrange the fresh raspberries on top.
- Finish: Sprinkle with chopped pistachios and lightly dust with powdered sugar. Garnish with fresh mint if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 285 kcal
Keywords: raspberry pistachio tarts, fresh raspberry pistachio tartlets, mini raspberry pistachio tarts, pistachio frangipane tartlets