These French-inspired treats, Pistachio and Raspberry Tartlets, are a delight for the taste buds! 😋 You don’t need to travel to France to enjoy them
Pistachio and Raspberry Tartlets
Ingredients
- For the crust:
- 75 grams of butter
- 2 cups of flour
- 1 egg yolk
- 3 tablespoons of granulated sugar
- A pinch of salt
- For the custard:
- 250 ml of milk
- 2 tablespoons of cornstarch
- 2 tablespoons of granulated sugar
- 2 egg yolks
- 1 packet of vanilla extract
- 1 tablespoon of butter
- 1 tablespoon of finely ground pistachios (optional)
- For the pistachio mixture:
- 7-8 tablespoons of ground pistachios
- 2 tablespoons of powdered sugar
- 2 tablespoons of melted butter
- For the raspberry sauce:
- 250 grams of frozen raspberries
- 3 tablespoons of granulated sugar
- 1/2 cup of water
- 1 tablespoon of cornstarch
Instructions
- Begin by preparing the dough. Mix all the crust ingredients until well combined, then wrap it in plastic wrap and chill it in the refrigerator.
- While the dough is chilling, prepare the custard. Mix all the custard ingredients except for the butter in a saucepan over medium heat until thickened. Once thickened, add the butter and stir until melted. Let it cool, then optionally mix in the ground pistachios.
- Combine the ingredients for the pistachio mixture in a bowl.
- Roll out the chilled dough on a floured surface and cut it to fit your tart molds. Place the dough in the molds and distribute 1-2 teaspoons of the pistachio mixture into each mold. Smooth the tops and bake in a preheated oven at 180°C (350°F) for 20-25 minutes.
- While the tartlets are baking, prepare the raspberry sauce by cooking the raspberries, sugar, water, and cornstarch in a saucepan until thickened.
- Once the tartlets are baked, remove them from the oven and distribute the raspberry sauce on top. Let them cool, then remove them from the molds. Pipe the custard onto the tartlets using a piping bag. Garnish with raspberries and pistachios, and enjoy!
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