Name: Pistachio Tartlet Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Cuisine: French
Ingredients: 1/2 cup pistachio paste or butter; 1/4 cup sugar; 1/4 cup unsalted butter, softened; 1/4 cup all-purpose flour; 2 large eggs

Jump to Recipe·Leave a Review

I learned this recipe for a pistachio tartlet that’s rich, nutty, and sweet. It has a buttery crust, creamy pistachio filling, and is perfect for dessert or a special treat.

Pistachio Tartlet Recipe

Why You’ll Love This Recipe

I adore the flavor contrast: the soft creaminess of the pistachio filling with the crisp tart shell.
It’s elegant but not too complicated—just a few steps, and the result feels sophisticated.
It’s versatile: I can dress it up with chocolate drizzle, fruit, or keep it simple.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup pistachio paste or butter
¼ cup sugar
¼ cup butter, softened
¼ cup flour
2 eggs

Directions

Here’s how I make it, step by step:

Preheat the oven to 175 °C (around 350 °F).
In a bowl, I beat together softened butter, sugar, and pistachio paste until creamy.
I add the eggs, one at a time, mixing well.
Then I fold in the flour, gently so the batter stays light.
I pour the mixture into small tartlet pans or a tart shell.
Bake for about 20‑25 minutes, until the edges are lightly golden and the center is set but still slightly soft.
Let the tartlets cool before removing them from pans; they firm up as they cool.

Servings and timing

Since the original recipe didn’t specify, I estimate this makes 6 tartlets.
Prep time: ~15 minutes (plus time to soften butter)
Bake time: ~20‑25 minutes
Cooling time: ~30 minutes

Variations

I sometimes stir in a little lemon zest to brighten the flavor.
Topping with chopped pistachios or a drizzle of white or dark chocolate adds a nice finish.
For a fruit twist, I can add a layer of jam (raspberry or strawberry) underneath the pistachio filling.
Using pistachio flour or finely ground pistachios instead of pistachio paste gives more texture.

Storage/reheating

I store tartlets in an airtight container in the fridge. They keep well for 2‑3 days.
Before serving again, I let them come to room temperature for about 20 minutes so the texture is better.
I do not recommend reheating in the oven—this can dry them out. If I want warm, I gently microwave for a few seconds, just enough to take the chill off.

FAQs

How do I make pistachio paste if I can’t find it?

I grind unsalted pistachios in a food processor, adding a little neutral oil (like vegetable or light olive oil) and a pinch of sugar. I process until smooth, scraping down the sides often. It takes a few minutes but works well.

Can I use pistachio flour instead of paste?

Yes. If using flour, I might reduce the flour called for in the recipe slightly because the paste adds both flavor and moisture. The texture will be more rustic, less creamy.

What kind of tartlet pan should I use?

I use small tartlet pans (about 4‑inch or mini ones). If I don’t have them, I use a standard muffin tin with paper liners or foil. Just be gentle removing them.

Can I freeze the tartlets?

I can freeze baked tartlets (without any perishable topping) for up to one month. I wrap them well in plastic wrap and foil. Thaw overnight in the fridge and bring to room temperature before serving.

Why did my filling crack or become watery?

If the filling cracked, likely it got overbaked. If it’s watery, perhaps I underbaked or didn’t allow it to cool. Also, chilling after baking helps set the filling nicely.

Conclusion

I find this pistachio tartlet recipe a lovely balance of richness and elegance, especially when I want to serve something impressive without spending all day in the kitchen. With slight tweaks (fruit, chocolate, texture), it’s a dessert I enjoy over and over.