Description
Delicate pistachio raspberry tartlets blend French pastry finesse with nutty Mediterranean charm. Silky pistachio cream and tart raspberry jewels create a sophisticated dessert that transports you to a Parisian patisserie with each delectable bite.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/3 cup (67 grams) sugar
- 6 tablespoons (85 grams) unsalted butter, melted
Filling Ingredients:
- 1 cup (240 ml) mascarpone cheese
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1 cup (150 grams) fresh raspberries
- 1/2 cup (160 grams) raspberry jam
- 1/2 cup (60 grams) chopped pistachios
Instructions
- Calibrate the oven temperature to 350F (175C) for precise baking conditions.
- Thoroughly combine graham cracker crumbs, sugar, and melted butter into a uniform mixture using a mixing bowl.
- Carefully press the crumb mixture into tartlet pans, ensuring even coverage on bottom and sides to create a consistent crust foundation.
- Bake the crusts for 8-10 minutes until achieving a delicate golden-brown color, then allow complete cooling for structural integrity.
- Gently warm raspberry jam in a saucepan until liquefied, then remove from heat and permit slight cooling.
- Whip mascarpone cheese with heavy cream, powdered sugar, and vanilla extract until achieving a silky, homogeneous texture.
- Distribute the creamy mascarpone mixture evenly across prepared tartlet crusts, creating a smooth base layer.
- Artfully arrange fresh raspberries and finely chopped pistachios atop the mascarpone cream.
- Elegantly drizzle the warmed raspberry jam across the tartlet surface for enhanced visual appeal and flavor complexity.
- Refrigerate the tartlets for a minimum of 60 minutes, allowing complete setting and flavor melding before serving.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or oat cookies for those with gluten sensitivities.
- Use coconut cream instead of heavy cream to create a dairy-free version of these delightful tartlets.
- Reduce sugar content by selecting naturally sweet raspberries and using a minimal amount of powdered sugar in the mascarpone filling.
- Enhance flavor complexity by toasting pistachios before chopping, which brings out their rich, nutty essence and adds a deeper aromatic profile to the dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 289 kcal
- Sugar: 18 g
- Sodium: 58 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 44 mg