Description
These Pistachio Tarts are a deliciously indulgent dessert that combines a rich, buttery cocoa crust with a creamy pistachio filling. The nutty flavor of pistachio butter blends perfectly with the smoothness of cream cheese and heavy cream, creating a decadent treat that’s perfect for any occasion.
Ingredients
42 g unsalted butter (softened)
28 g powdered sugar
0.6 g salt
15 g egg
60 g cake flour
10 g almond flour
8 g cocoa powder
80 g cream cheese (softened)
15 g caster sugar
100 g heavy cream
32 g pistachio butter
Instructions
- Prepare the Dough: Soften the butter and add powdered sugar. Using a hand mixer, beat until the mixture is well combined. Sift in the cake flour, salt, almond flour, and cocoa powder, and beat until fully incorporated.
- Add the Egg: Add the 15g egg and mix until combined into a smooth dough.
- Chill the Dough: Place the dough onto a sheet of parchment paper, then cover it with another sheet of parchment paper. Roll it flat to about 2.5mm thick. Chill the dough in the fridge for 10 minutes to firm up.
- Shape the Tarts: Slice three strips from the dough for the sides of the tart. Shape each strip around a tart ring, pressing firmly to seal the ends. Trim off any excess dough around the edges. Chill the tart shells in the fridge.
- Roll Out the Remaining Dough: Take the remaining dough, cover it with parchment paper, and roll it flat again. Let it chill for another 10 minutes in the fridge.
- Preheat the Oven: Preheat the oven to 320℉ (160℃).
- Shape the Tart Bottoms: Place the tart rings onto the rolled-out dough and cut out the bottoms to fit. Trim any excess dough around the edges. Use a fork to prick some holes in the bottom of the tarts to prevent puffing during baking.
- Bake the Tart Shells: Place the tart shells in the oven and bake for 15 minutes. Allow the tarts to cool.
- Prepare the Pistachio Mixture: In a clean bowl, combine softened cream cheese, caster sugar, heavy cream, and pistachio butter. Mix well until smooth and sifted.
- Fill the Tarts: Once the tart shells have cooled, fill each one with the pistachio mixture. Let the tarts chill in the fridge until the filling is set, approximately 1-2 hours.
- Serve: Once set, serve your pistachio tarts chilled, and enjoy the smooth, nutty flavor with the crisp cocoa tart shell.
Notes
- Top your pistachio tarts with crushed pistachios, a dusting of cocoa powder, or whipped cream for added texture and flavor.
- Add a splash of vanilla extract or almond extract to the pistachio filling for an extra layer of flavor.
- Substitute the cake flour with a gluten-free flour blend to make this recipe gluten-free.
- Prep Time: 25 minutes (plus chilling time)
- Cook Time: undefined
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Elegant, Sweet Treat
Nutrition
- Serving Size: 1 tart
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
