Description
Crisp, buttery mini 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.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 12 fresh raspberries
- 1/4 cup shelled pistachios, roughly chopped
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
Instructions
- 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 butter until mixture resembles coarse crumbs.
- Add egg yolk and cold water gradually until dough comes together. Chill for 20 minutes.
- Roll out dough and press into tart molds. Prick the bases and bake for 15–18 minutes or until golden. Cool completely.
- For the filling, cook raspberries, sugar, and lemon juice in a saucepan until berries break down.
- Stir in cornstarch slurry and simmer until thickened. Cool slightly.
- Spoon raspberry compote into cooled tart shells.
- Top each with a fresh raspberry, chopped pistachios, and a dusting of powdered sugar. Garnish with mint leaves if desired.
Notes
- You can make the tart shells a day in advance and store them in an airtight container.
- Frozen raspberries can be used for the filling if fresh are unavailable.
- Mint leaves add a fresh visual and flavor touch but are optional.
Nutrition
- Serving Size: 1 tartlet
- Calories: 160
- Sugar: 9g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
