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Mini Pistachio Tartlet

Name: Mini Pistachio Tartlet
Total time: 60 min
Ingredients: For the crust:; 30g unsalted butter, softened; 20g powdered sugar; 1 egg yolk; 50g all-purpose flour; 15g ground pistachios; For the filling:; 100ml milk; 1 egg; 20g granulated sugar; 1/2 tsp vanilla bean paste; 5g cornstarch; For topping:; 10g crushed pistachios

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60 minTotal time

MediumDifficulty

320kcal / serving

Ingredients

servings

For the crust:
30g unsalted butter, softened
20g powdered sugar
1 egg yolk
50g all-purpose flour
15g ground pistachios
For the filling:
100ml milk
1 egg
20g granulated sugar
1/2 tsp vanilla bean paste
5g cornstarch
For topping:
10g crushed pistachios

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This innovative mini tartlet features a buttery pistachio crust filled with a creamy vanilla bean custard, topped with a sprinkle of crushed pistachios for a delightful single-serving dessert perfect for sale.

Steps

Preheat the oven to 180°C (350°F).
In a bowl, cream together the softened butter and powdered sugar. Add the egg yolk and mix well.
Gradually incorporate the flour and ground pistachios to form a dough.
Press the dough into a small tartlet mold, ensuring an even layer on the bottom and sides.
Bake the crust for about 10 minutes or until lightly golden. Let it cool.
In a saucepan, combine the milk, egg, granulated sugar, vanilla bean paste, and cornstarch. Whisk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly.
Pour the custard into the cooled tartlet shell and refrigerate for at least 30 minutes until set.
Before serving, sprinkle the top with crushed pistachios.

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Mini Pistachio Tartlet

Ingredients

Steps

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