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
Instructions
- Preheat oven to 175°C (350°F).
- In a mixing bowl, beat together softened butter, sugar, and pistachio paste until creamy.
- Add eggs one at a time, mixing well after each addition.
- Gently fold in the flour until just combined.
- Pour the mixture into tartlet pans or pre-baked tart shells.
- Bake for 20–25 minutes, or until edges are lightly golden and center is set but slightly soft.
- Cool in the pan for 10–15 minutes, then carefully remove. Let cool completely on a wire rack.
Notes
- Add lemon zest for a bright, citrusy touch.
- Top with chopped pistachios, white/dark chocolate drizzle, or fresh berries.
- Spread a thin layer of raspberry or strawberry jam under the filling for fruity contrast.
- Using pistachio flour adds texture but may require adjusting flour quantity.
- Store in the fridge for 2–3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartlet
- Calories: 220
- Sugar: 12g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
