Pistachio Tartlets (Print Version)

# Ingredients:

→ Mini Tart Shells

01 - 225g plain flour (all purpose flour)
02 - 40g icing sugar (powdered sugar / confectioners sugar)
03 - 100g unsalted butter, chilled & cubed
04 - 1 large egg, cold

→ Pistachio Cream Cheese Filling

05 - 250g full fat cream cheese, softened
06 - 100g caster sugar
07 - 1 teaspoon lemon zest
08 - 80ml thickened cream (heavy/whipping cream), cold
09 - ¾ cup pistachio paste
10 - 30g dark chocolate, melted
11 - Decorations of choice (rose petals, raspberries, freeze dried raspberry pieces or jam)

# Instructions:

01 - Place flour and icing sugar in food processor and pulse briefly to combine. Add cold cubed butter and process until mixture resembles coarse sand with some small butter pieces remaining. Add egg and process on low until large clumps form.
02 - Turn dough onto work surface and gently form into a smooth ball. Press into a 2.5cm thick disk without overhandling.
03 - On a lightly floured surface, roll pastry to approximately 3mm thickness, turning frequently to maintain even pressure.
04 - Using a 9cm circle cutter, cut 12 rounds from the first roll. Gather scraps and re-roll to cut additional shells. Gently transfer rounds to a non-stick 12-hole muffin tin, pressing into corners to form shells.
05 - Refrigerate formed tart shells for at least 2 hours or overnight.
06 - Preheat oven to 180°C (160°C fan forced). Prick shell bases with a fork, line with cupcake cases or parchment paper, and fill with baking weights or rice. Bake for 15 minutes, then remove weights and paper and bake 7-8 minutes longer until golden brown.
07 - Beat cream cheese and sugar until smooth using an electric mixer. Reserve ¼ cup pistachio paste and incorporate the remainder into the cream cheese mixture until fully combined.
08 - Add cream to the mixture and beat for 2 minutes until light and airy.
09 - Form small balls (about 1 teaspoon each) from the reserved pistachio paste and place in the bottom of each tart shell. Transfer pistachio cream cheese mixture to a piping bag and pipe around and over the pistachio paste balls.
10 - Drizzle melted chocolate over filled tartlets and refrigerate until set. Decorate with your choice of rose petals, raspberries, freeze-dried raspberry pieces or dots of jam before serving.

# Notes:

01 - For best results, always weigh ingredients where weights are provided.
02 - If making pistachio paste from scratch, prepare it while the tart shells are chilling.

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