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This pistachio tartlet recipe combines buttery shortcrust pastry with a luxurious pistachio cream cheese filling for an elegant dessert that's sure to impress at any gathering. The balance of rich nutty flavor and creamy texture creates a sophisticated treat that looks as beautiful as it tastes.
I first created these tartlets for a spring garden party, and they've since become my signature dessert for special occasions. The vibrant green filling never fails to draw compliments, and guests are always surprised by the unique pistachio flavor profile.
Ingredients
- 225g plain flour: For a tender yet sturdy base that holds its shape
- 40g icing sugar: Adds just enough sweetness without overpowering
- 100g cold unsalted butter: Creates those essential flaky layers
- 1 large cold egg: Binds everything together perfectly
- 250g full fat cream cheese: Provides the creamy base (look for blocks, not spreadable)
- ½ cup caster sugar: Balances the tanginess of the cream cheese
- 1 teaspoon lemon zest: Brightens the rich filling with a hint of citrus
- ⅓ cup cold heavy cream: Adds lightness to the texture
- ¾ cup pistachio paste: Delivers that intense nutty flavor (use high quality for best results)
- 30g melted dark chocolate: Creates beautiful contrast and depth of flavor
- Decorations of choice: Fresh berries or edible flowers work beautifully
Step-by-Step Instructions
- Prepare the Pastry Dough:
- Place flour and icing sugar in a food processor and pulse briefly to combine thoroughly. Add the cold cubed butter and process until the mixture resembles coarse sand with some small butter pieces remaining which will create those delicious flaky layers. Add the cold egg and process on low speed just until large clumps form avoiding overworking the dough which would make it tough.
- Form and Roll the Dough:
- Turn the dough onto a work surface and gently form into a ball with minimal handling. Press into a 1inch thick disk. Dust your surface lightly with flour and roll the dough to approximately 3mm thickness turning frequently to ensure even rolling and prevent sticking. The dough should be thin enough to create delicate shells but sturdy enough to hold the filling.
- Cut and Shape the Tart Shells:
- Using a 9cm round cutter cut circles from the dough. Carefully transfer each circle to a nonstick 12hole muffin tin using an offset spatula to prevent stretching. Gently press each circle into the muffin cup ensuring the dough reaches the bottom and forms neat corners. Try to get 12 shells from the first rolling and additional shells from a second gentle rolling of scraps.
- Chill and Blind Bake:
- Refrigerate the shaped tart shells for at least 2 hours or overnight this step is crucial for preventing shrinkage. Preheat oven to 180°C. Prick the bases with a fork then line each shell with a cupcake case and fill with rice or baking weights. Bake for 15 minutes then remove the weights and cases and bake for another 78 minutes until golden brown.
- Create the Pistachio Filling:
- Beat cream cheese and sugar until just smooth avoid overbeating. Set aside ¼ cup of the pistachio paste and add the remainder to the cream cheese mixture beating until fully incorporated. Add the cold cream and beat for 2 minutes until the mixture becomes lighter and fluffier.
- Assemble the Tartlets:
- Roll small balls of the reserved pistachio paste and place one in the bottom of each baked tart shell. This creates a delightful surprise burst of intense pistachio flavor. Transfer the pistachio cream cheese mixture to a piping bag and pipe around and over the pistachio paste balls creating a smooth decorative top.
- Finish and Decorate:
- Drizzle melted dark chocolate over the filled tarts creating an elegant pattern. Chill until set then decorate with your choice of toppings such as rose petals fresh raspberries freeze dried raspberry pieces or small dots of jam.
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The secret to these tartlets' unique flavor is quality pistachio paste. I learned through many test batches that using natural unsweetened pistachio paste yields the most authentic nutty flavor. My grandmother always said that with nut-based desserts quality ingredients make all the difference and these tartlets certainly prove her right.
Making Perfect Pastry
The key to perfectly crisp tart shells lies in temperature control. Keep all your ingredients cold and work quickly to prevent the butter from warming. The cold butter creates steam pockets during baking resulting in that desirable flaky texture. If your kitchen is warm consider chilling your food processor blade and bowl before starting. This pastry technique works beautifully for sweet tarts but can also be adapted for savory applications by reducing or eliminating the sugar.
Pistachio Paste Options
While store bought pistachio paste works well you can make your own for a more intense flavor. Simply roast shelled pistachios until fragrant then process them in a food processor until they release their oils and form a smooth paste. Add a small amount of neutral oil only if necessary to reach the desired consistency. Homemade paste has a more pronounced flavor but requires some patience to achieve the right smooth texture. The extra effort is well worth it for special occasions.
Serving Suggestions
These tartlets shine as part of a dessert platter alongside other small treats like chocolate truffles and fresh berries. For an elegant presentation dust the plate with a little cocoa powder before arranging the tartlets. They pair beautifully with dessert wines particularly Sauternes or a light sparkling wine. For a complete dessert course serve with a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream on the side.
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These tartlets are both beautiful and delicious, making them the perfect centerpiece for any dessert table.
Frequently Asked Questions
- → Can I make the pastry shells ahead of time?
Yes, the pastry shells can be baked up to 3 days in advance and stored in an airtight container at room temperature. You can also freeze the baked shells for up to a month and thaw at room temperature before filling.
- → Where can I find pistachio paste?
Pistachio paste is available at specialty food stores, some well-stocked supermarkets, or online. You can also make it from scratch by blending roasted, unsalted pistachios with a little sugar and neutral oil until smooth.
- → Can I substitute the cream cheese with another ingredient?
Mascarpone cheese makes an excellent substitute for cream cheese in this filling. For a dairy-free option, you could try a plant-based cream cheese alternative, though the texture may differ slightly.
- → How long do these tartlets stay fresh?
Once filled, the tartlets are best consumed within 2-3 days. Store them in the refrigerator in an airtight container. The pastry may soften slightly over time but will still taste delicious.
- → What can I use instead of a food processor for the pastry?
If you don't have a food processor, you can make the pastry by hand. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs, then add the egg and gently bring the dough together with your hands.
- → What are some alternative decorations for the tartlets?
Beyond the suggested rose petals and raspberries, you could use chopped pistachios, edible gold leaf, candied lemon peel, fresh mint leaves, or a light dusting of powdered sugar for elegant presentation.