Pistachio Raspberry Tartlets

* **Prep time:** 1 hour

* **Cook time:** 20 mins

* **Chill time:** 2 hours

* **Yields:** 6 tartlets (4-inch)

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### **Ingredients**

#### **Pistachio Shortcrust Pastry (Pâte Sucrée)**

* 1/2 cup shelled **pistachios**, toasted

* 1 1/4 cups all-purpose flour

* 1/2 cup unsalted butter, cold and cubed

* 1/2 cup powdered sugar

* 1 large egg

* Pinch of salt

#### **Pistachio Pastry Cream (Crème Pâtissière)**

* 1 1/2 cups whole milk

* 1/4 cup shelled **pistachios**

* 3 large egg yolks

* 1/4 cup granulated sugar

* 2 tbsp cornstarch

* 1 tbsp unsalted butter

* 1/4 tsp almond extract (optional, enhances pistachio flavor)

#### **Garnish**

* 2 cups fresh raspberries

* Chopped pistachios

* Powdered sugar (for dusting)

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### **Instructions**

#### **1. Make the Pastry**

1. **Grind Nuts:** In a food processor, pulse the **pistachios** and **flour** until the nuts are finely ground.

2. **Combine:** Add the cold, cubed butter and powdered sugar. Pulse until the mixture resembles coarse crumbs.

3. **Bind:** Add the egg and salt. Pulse until the dough just starts to come together.

4. **Chill:** Shape the dough into a disk, wrap in plastic wrap, and refrigerate for **at least 1 hour**.

#### **2. Bake the Tart Shells**

1. **Preheat & Roll:** Preheat oven to **350°F ()**. Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness.

2. **Fill Molds:** Cut circles and press them into tartlet molds. Trim the edges.

3. **Blind Bake:** Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment, and bake for another 5–8 minutes until golden.

4. **Cool:** Let them cool completely before filling.

#### **3. Make the Pistachio Cream**

1. **Infuse Milk:** In a blender, blend the milk and pistachios until smooth. Strain through a fine-mesh sieve into a saucepan. Discard the nut pulp. Heat the milk over medium heat until it just begins to simmer.

2. **Whisk Yolks:** In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick.

3. **Temper:** Slowly pour about half of the hot milk into the egg mixture while whisking constantly to prevent curdling.

4. **Thicken:** Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until it thickens and boils.

5. **Finish & Chill:** Remove from heat and stir in the butter and almond extract. Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and refrigerate until cold.

#### **4. Assembly**

1. **Fill:** Pipe or spoon the cooled pistachio pastry cream into the baked tart shells.

2. **Top:** Arrange fresh raspberries on top of the cream.

3. **Garnish:** Sprinkle with chopped pistachios and a light dusting of powdered sugar just before serving.