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Pistachio Tartlets

Irresistibly Creamy Pistachio Tartlets You'll Adore

Delight in these Pistachio Tartlets that blend French pastry elegance with creamy cheesecake richness, perfect for gatherings or indulgence.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 50 minutes
Servings: 12 tartlets
Course: Desserts
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shell
  • 250 g Plain Flour Substitute with almond flour for a gluten-free option.
  • 50 g Icing Sugar Swap with powdered erythritol for a low-sugar variant.
  • 125 g Unsalted Butter Use clarified butter for a lactose-free alternative.
  • 1 large Egg For a vegan option, try a flaxseed egg or a commercial egg replacer.
For the Pistachio Cheesecake Filling
  • 250 g Cream Cheese Choose vegan cream cheese for a dairy-free option.
  • 100 g Caster Sugar Can be replaced with coconut sugar for a healthier touch.
  • 1 tablespoon Lemon Zest No substitute needed, can be omitted for less tangy flavor.
  • 300 ml Thickened Cream Opt for coconut cream for a dairy-free option.
  • 150 g Pistachio Paste Choose homemade or store-bought for convenience.
For the Decoration
  • 100 g Dark Chocolate Feel free to replace with white chocolate or omit.

Equipment

  • Food Processor
  • Oven
  • Mixing bowl
  • Tartlet Molds

Method
 

Step-by-Step Instructions
  1. Prepare Tart Shells: In a food processor, combine the plain flour and icing sugar. Add cubed unsalted butter and pulse until resembling coarse crumbs. Add egg and blend until dough forms. Chill for at least 30 minutes.
  2. Blind Bake: Preheat oven to 180°C (350°F). Roll out the dough to 1/8 inch thick, fit into tartlet molds, and prick bases with a fork. Bake for 15-20 minutes until golden and cool completely.
  3. Make Pistachio Cheesecake Filling: Beat softened cream cheese with caster sugar until smooth. Add lemon zest and pistachio paste, mixing fully. Fold in chilled thickened cream until light and fluffy.
  4. Assemble Tartlets: Place a small ball of pistachio paste in each tart shell's center, spoon pistachio cheesecake mixture over, and smooth tops. Chill in fridge for at least 6 hours.
  5. Decorate and Serve: Melt dark chocolate and drizzle over tartlets. Optionally garnish with rose petals or freeze-dried fruit. Serve chilled.

Nutrition

Serving: 1tartletCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store tartlets in an airtight container in the fridge for up to 3 days. Shells can be frozen for up to 1 month, well-wrapped.

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