Raspberry Pistachio Tarts - Vegetarian
Delight your taste buds with these Rustic Raspberry Pistachio Tarts. The golden pastry shells are filled with a vibrant raspberry mixture and topped with crunchy pistachios, creating a beautiful contrast of colors and textures. Perfect for a summer gathering or a special dessert, these tarts are as pleasing to the eye as they are to the palate.
Ingrédients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup pistachios, finely ground
- 1/4 teaspoon salt
- 2 tablespoons cold water
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, powdered sugar, ground pistachios, and salt. Pulse to mix.
- Add the chilled butter and pulse until the mixture resembles coarse crumbs.
- Sprinkle in cold water, one tablespoon at a time, and pulse until the dough starts to come together.
- Turn the dough out onto a lightly floured surface, form into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll the dough out to about 1/4 inch thickness and cut into circles to fit into tart panss. Gently press the dough into the pans and trim any excess.
- Prick the bottom of the tart shells with a fork and bake for 15-18 minutes, or until lightly golden.
- While the tart shells cool, prepare the raspberry filling by combining fresh raspberries, granulated sugar, and lemon juice in a medium bowl.
- Spoon the raspberry mixture into the cooled tart shells, filling each about three-quarters full.
- Top with chopped pistachios and bake for an additional 10 minutes.
- Allow the tarts to cool completely before serving.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 22gProtéines: 3gFat: 14gSucre: 10g
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