Crisp, buttery tart shells filled with glossy raspberry compote, topped with fresh raspberries, crushed pistachios, and a dusting of powdered sugar—these bite-sized tartlets are bright, nutty, and beautifully balanced. A perfect treat for elegant gatherings or an indulgent afternoon snack, these mini tartlets combine tart fruit, rich pastry, and the earthy crunch of pistachios for an irresistible dessert.

Why You’ll Love This Recipe

These mini raspberry pistachio tartlets offer a delightful contrast of textures and flavors. The buttery tart crust provides the perfect base for the vibrant, tangy raspberry compote. Topped with fresh raspberries, chopped pistachios, and a hint of powdered sugar, every bite is a balance of sweet, tart, and nutty. They are ideal for entertaining, visually stunning, and can be made ahead of time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tart Shells:

all-purpose flour
unsalted butter, cold and cubed
powdered sugar
egg yolk
cold water

Raspberry Filling:

fresh or frozen raspberries
sugar
lemon juice
cornstarch mixed with water

Toppings:

fresh raspberries
shelled pistachios, roughly chopped
powdered sugar
fresh mint leaves (optional)

directions

Preheat oven to 350°F (175°C). Grease a mini tart pan or muffin tin.
In a bowl, mix flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs.
Add egg yolk and cold water gradually, mixing until dough forms. Chill the dough for 20 minutes.
Roll out dough and press into tart molds. Prick the bases with a fork.
Bake for 15–18 minutes or until golden brown. Cool completely in the molds.
For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until berries break down.
Stir in the cornstarch slurry and simmer until thickened. Remove from heat and let cool slightly.
Spoon raspberry filling into cooled tart shells.
Top each tartlet with a fresh raspberry, chopped pistachios, and a light dusting of powdered sugar. Garnish with mint leaves if desired.

Servings and timing

Servings: 12 mini tartlets
Prep time: 30 minutes
Cook time: 18 minutes
Chilling time: 20 minutes
Total time: 1 hour 10 minutes

Variations

Berry Swap: Substitute raspberries with blueberries, blackberries, or strawberries for a different fruit profile.
Nut-Free Option: Omit pistachios or replace with toasted coconut flakes.
Chocolate Base: Add a thin layer of melted dark chocolate at the base of each tart shell before adding the raspberry filling for a rich twist.
Citrus Zest: Add lemon or orange zest to the tart dough for extra brightness.
Vegan Alternative: Use vegan butter and a flax egg substitute for a plant-based version.

storage/reheating

Store the tartlets in an airtight container in the refrigerator for up to 3 days. The tart shells can be baked and stored separately up to a week in advance. Avoid freezing the assembled tartlets, as the fruit and nuts can become soggy. Do not reheat; serve chilled or at room temperature for best texture and flavor.

FAQs

How do I prevent the tart shells from shrinking during baking?

Chilling the dough and pricking the base before baking helps prevent shrinkage.

Can I make the tart shells ahead of time?

Yes, the shells can be baked and stored in an airtight container for up to a week.

Is it okay to use frozen raspberries?

Absolutely. Thaw and drain them slightly before using to avoid excess moisture.

Can I use store-bought tart shells?

Yes, store-bought mini tart shells are a convenient alternative and will work fine.

What type of pistachios should I use?

Use unsalted, shelled pistachios for the best flavor balance.

Can I make this recipe gluten-free?

Yes, use a gluten-free flour blend suitable for baking to make the tart shells.

How do I keep the tartlets crisp after adding the filling?

Add the filling just before serving or place a thin layer of melted chocolate inside the shell to act as a barrier.

What if I don’t have a tart pan?

A mini muffin tin works well as an alternative mold for the tartlets.

Can I substitute the lemon juice?

Yes, lime juice or orange juice can be used as a citrus alternative.

Do I need to garnish with mint?

No, mint is optional and used mainly for presentation.

Conclusion

Mini Raspberry Pistachio Tartlets are an elegant, delicious dessert that brings together vibrant fruit, crunchy nuts, and tender pastry. Whether you’re entertaining guests or simply treating yourself, these tartlets are sure to impress with both their flavor and presentation. Easy to customize and prepare ahead, they’re a beautiful addition to any dessert table.