Mini Pistachio Tartlets: Elegant Bite‑Sized Nutty Delights Recipe

Introduction

Mini Pistachio Tartlets are elegant, bite-sized treats perfect for any occasion. These nutty delights combine a rich pistachio flavor with a buttery, tender crust that’s sure to impress your guests.

Ingredients

• 200 g pistachios (shelled)
• 100 g granulated sugar
• 100 g unsalted butter, softened
• 1 large egg
• 100 g all-purpose flour
• ½ tsp vanilla extract
• ½ tsp salt
• 1 tbsp water
• ½ tsp baking powder

Instructions

1. Step 1: Preheat your oven to 350 °F (175 °C). Grease a tartlet pan or line it with parchment paper to prevent sticking.
2. Step 2: In a food processor, pulse the shelled pistachios until they are finely ground but not powdered.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Step 4: Add the egg and vanilla extract to the butter mixture, stirring well until fully incorporated.
5. Step 5: Gradually add the ground pistachios, all-purpose flour, salt, and baking powder, mixing until a dough forms. If needed, add the tablespoon of water to bring the dough together.
6. Step 6: Divide the dough evenly and press it firmly into the tartlet pan, shaping a small lip around the edges.
7. Step 7: Bake the tartlets for 12 to 15 minutes, or until they turn a light golden brown.
8. Step 8: Remove from the oven and allow the tartlets to cool completely in the pan before serving.

Tips & Variations

• For extra flavor, toast the pistachios lightly before grinding to enhance their nutty aroma.
• Try adding a sprinkle of powdered sugar or a drizzle of honey on top before serving for added sweetness.
• Substitute some of the flour with almond flour for a more intense nutty texture.
• If you don’t have a tartlet pan, small muffin tins work well as an alternative.

Storage

Store the mini tartlets in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. To reheat, warm briefly in a low oven for a few minutes to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with almonds, walnuts, or hazelnuts for a different flavor profile, though the taste and texture will vary.

Do I need a food processor to grind the pistachios?

A food processor works best for finely ground nuts, but you can also use a sturdy blender or pulse the nuts in a sealed bag with a rolling pin carefully to avoid a powdery finish.

Mini Pistachio Tartlets: Elegant Bite‑Sized Nutty Delights Recipe

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★★★★★

4.9 from 52 reviews

Mini Pistachio Tartlets are elegant, bite-sized treats combining the rich, nutty flavor of pistachios with a buttery, tender crust. Perfect for sophisticated gatherings or as a delightful snack, these tartlets offer a perfect balance of sweet and nutty notes in every crisp, golden bite.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes
• Yield: 12 mini tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: International

Ingredients

Scale 1x2x3x

Base Ingredients

• 200 g pistachios (shelled)
• 100 g granulated sugar
• 100 g unsalted butter, softened
• 1 large egg
• 100 g all-purpose flour
• ½ tsp vanilla extract
• ½ tsp salt
• 1 tbsp water
• ½ tsp baking powder

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your tartlet pan by greasing it or lining it with parchment paper to prevent sticking.
2. Grind Pistachios: Using a food processor, pulse the shelled pistachios until they are finely ground, creating a coarse pistachio meal that will add texture and flavor to the tartlets.
3. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring a tender crust.
4. Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, stirring thoroughly until fully combined.
5. Mix Dry Ingredients: Gradually add the ground pistachios, all-purpose flour, salt, and baking powder into the wet ingredients. Mix gently until the dough forms and comes together without overworking it.
6. Shape Tartlets: Divide the dough evenly among the tartlet pan cavities, pressing the dough into each mold and forming a small lip around the edges to hold fillings if desired.
7. Bake: Place the tartlet pan in the preheated oven and bake for 12 to 15 minutes, or until the tartlets turn a beautiful golden brown color.
8. Cool: Remove the tartlets from the oven and allow them to cool completely in the pan before carefully releasing them for serving to ensure they hold their shape.

Notes

• For an extra touch, sprinkle a few chopped pistachios on top of the tartlets before baking.
• Ensure butter is softened to room temperature for easier creaming and better dough consistency.
• Do not overmix the dough to keep the tartlets tender and crumbly.
• These tartlets can be filled with lemon curd, chocolate ganache, or fresh fruit for added variety.
• Store tartlets in an airtight container at room temperature for up to 3 days.

Keywords: mini tartlets, pistachio tartlets, nutty desserts, bite-sized pastries, elegant desserts, pistachio recipes, baked tartlets