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Pistachio Tartlets with Cream Cheese Filling and Melted Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 26 reviews
  • Author: Bara
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 7 hours 14 minutes
  • Yield: 12 tartlets
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Description

These elegant Pistachio Tartlets feature a buttery, tender pastry shell filled with a luscious pistachio-flavored cheesecake cream. The tartlets are topped with melted dark chocolate and adorned with delicate decorations like rose petals or raspberries, making them perfect for special occasions or afternoon tea. The recipe includes detailed steps for making the pastry dough, blind baking the tart shells, and preparing the creamy pistachio filling, resulting in a rich yet balanced dessert.

Ingredients

Pastry

  • 225 g plain flour (all purpose flour) (1 ¾ cups / 8 oz)
  • 40 g icing sugar (powdered sugar / confectioners sugar) (⅓ cup / 1.4 oz)
  • 100 g unsalted butter, chilled & cubed (7 tablespoons / 3.5 oz)
  • 1 large egg, cold

Filling

  • 250 g full fat cream cheese, softened
  • ½ cup caster sugar (100 g / 3.5 oz)
  • 1 teaspoon lemon zest
  • ⅓ cup thickened cream (heavy/whipping cream), cold (80 ml)
  • ¾ cup pistachio paste
  • 30 g dark chocolate, melted

Decorations

  • Rose petals, raspberries, freeze dried raspberry pieces, or dots of jam (optional)

Instructions

  1. Prepare Pastry: Place the flour and icing sugar in the bowl of a food processor. Pulse a few seconds to mix evenly.
  2. Add Butter: Add cubed cold butter and blitz until mixture resembles coarse sand with some small butter pieces still visible.
  3. Add Egg: Add the cold egg and process on low speed until the dough begins to form large clumps.
  4. Form Dough Ball: Turn out dough and gently bring together into a smooth ball, being careful not to overwork it. Flatten into a 1-inch thick disk.
  5. Roll Out Pastry: On a lightly floured surface, dust the top lightly with flour and gradually roll the dough out to about 3mm (1/8 inch) thickness, turning frequently to maintain shape.
  6. Cut Circles: Using a 9 cm (3½ in) round cookie cutter, cut out 12 circles from the first roll, and at least 6 circles from a second roll of dough.
  7. Line Muffin Tin: Gently lift each dough circle with an offset spatula to avoid distorting and press into the holes of a non-stick 12-hole muffin tin, pressing corners flat.
  8. Chill Dough: Refrigerate the lined muffin tin with dough for 2 hours or overnight to ensure pastry is firm.
  9. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan forced.
  10. Blind Bake Tart Shells: Prick the bases of the tartlets with a fork. Place cupcake liners or parchment paper rounds into each shell and fill with rice or pie weights.
  11. Bake Shells: Bake for 15 minutes, then remove weights and liners, and bake for an additional 7-8 minutes until golden brown.
  12. Make Filling: In a clean bowl, beat cream cheese and caster sugar together until smooth using an electric mixer.
  13. Add Pistachio Paste: Reserve ¼ cup of pistachio paste. Add the remaining pistachio paste and lemon zest into the cream cheese mixture and beat until fully combined.
  14. Add Cream: Pour in the cold thickened cream and beat for 2 minutes until the mixture lightens in texture.
  15. Fill Tartlets: Roll small teaspoon-sized balls from the reserved pistachio paste and gently press one into the bottom of each baked tart shell.
  16. Pipe Filling: Transfer pistachio cream cheese mixture into a piping bag and pipe around and over each pistachio ball to fill the shell.
  17. Decorate: Drizzle melted dark chocolate over the tartlets. Chill until set.
  18. Finish: Decorate with rose petals, raspberries, freeze-dried raspberry pieces, or dots of jam as desired before serving.
  19. Enjoy & Share: Leave a comment and rating to share your experience with the recipe.

Notes

  • Chilling the pastry dough before baking is essential for maintaining structure and preventing shrinkage.
  • If you want to make your own pistachio paste, now is the best time during the chilling step.
  • Using pie weights or rice during blind baking helps keep the shells from puffing or collapsing.
  • This recipe makes 12 tartlets, perfect for parties or gifting.
  • Storage: Keep tartlets refrigerated and consume within 3-4 days for best freshness.

Find it online: https://yumbara.com/pistachio-tartlets-with-cream-cheese-filling-and-melted-chocolate-recipe/