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Four mini pistachio tartlets with vanilla cream and honey drizzle on a white ceramic plate, marble surface.

Mini Pistachio Tartlets with Honey and Vanilla Cream

Crisp pastry shells filled with pistachio frangipane and topped with vanilla cream. Makes 12 tartlets in about 40 minutes active time.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 tartlets
Calories: 285
Ingredients Method Notes

Ingredients
  

Short-Crust Pastry Shell
  • 200 g all-purpose flour plus extra for dusting
  • 100 g cold unsalted butter cubed
  • 30 g powdered sugar
  • 1 large egg yolk
  • 2 tbsp cold water add one tablespoon at a time
  • 1 pinch pinch of salt
Pistachio Frangipane Filling
  • 120 g raw shelled unsalted pistachios ground to a coarse meal
  • 80 g softened unsalted butter
  • 80 g granulated sugar
  • 2 large eggs room temperature
  • 20 g all-purpose flour
  • 1 tsp pure vanilla extract
Vanilla Cream Topping
  • 150 ml heavy whipping cream cold
  • 15 g powdered sugar
  • half tsp pure vanilla extract
To Finish
  • 30 g chopped pistachios for scattering on top
  • 2 tbsp mild honey acacia or wildflower

Method
 

Make the Pastry
  1. Pulse flour, powdered sugar, and salt in a food processor for 5 seconds to combine.
  2. Add cold cubed butter and pulse 8 to 10 times until the mixture looks like coarse breadcrumbs.
  3. Add the egg yolk and 1 tablespoon of cold water. Pulse again until the dough just starts to clump. Add the second tablespoon of water only if the dough looks dry.
  4. Turn the dough onto a lightly floured surface and press into a flat disc. Wrap in plastic wrap and refrigerate for 20 minutes.
Line and Blind Bake the Shells
  1. Heat the oven to 175 C / 350 F.
  2. Roll the chilled dough to about 3 mm thickness on a floured surface. Cut 12 circles slightly larger than your tartlet holes.
  3. Press each circle into the tartlet pan, trim the edges, and prick the bases with a fork. Refrigerate the lined pans for 15 minutes.
  4. Line each shell with a small square of parchment and fill with baking weights or dried beans.
  5. Blind bake for 10 minutes, then remove the weights and parchment. Bake for another 5 minutes until the bases look dry and pale gold. Remove and let cool for 10 minutes before filling.
Make the Pistachio Frangipane
  1. Pulse raw pistachios in a food processor until you have a coarse meal. Stop before the oils release and it turns into a paste.
  2. Beat softened butter and sugar together with a hand mixer on medium speed for 2 minutes until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Fold in the ground pistachios, flour, and vanilla extract with a spatula until just combined.
Fill and Bake
  1. Spoon the pistachio frangipane into each pre-baked shell, filling about two-thirds full. Smooth the tops lightly.
  2. Bake at 175 C / 350 F for 13 to 15 minutes until the frangipane is set in the center and the edges are golden. A toothpick inserted in the center should come out with just a few moist crumbs.
  3. Remove from the oven and let tartlets cool completely in the pan, then transfer to a wire rack.
Make the Vanilla Cream and Finish
  1. Whip cold heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.
  2. Spoon or pipe a small dollop of vanilla cream onto each cooled tartlet.
  3. Scatter chopped pistachios over the cream and finish with a thin drizzle of honey. Serve immediately or refrigerate for up to 1 hour before serving.

Notes

These tartlets taste better the day after baking once the frangipane has had time to settle. Hold off on the vanilla cream until just before serving.