Pistachio tartlets

by | Oct 29, 2021 | Entremets e Single servings, Pastry, Tarts | 2 comments

A simple and delicious tart for true “Pistachio addicted”.
A pistachio biscuit, a pistachio ganache and a pistachio praline paste …….
Simple and quick to prepare, these tartlets will not disappoint you.

tartellette al pistacchio

Pistachio tartlets

Pistachio tartlets

Yield: 6 single servings


Vanilla short crust pastry

  • 1 1/4 cups (155 g) pastry flour
  • 3 tbsp (20 g) almond meal
  • 5 tbsp (70 g) soft unsalted butter
  • scant 1/2 cup (60 g) icing sugar
  • 1 small (35 g) whole egg
  • 1.5 g salt
  • Vanilla powder

Egg wash

  • 1 medium (20 g) egg yolk
  • 1 top (5 g) heavy cream

Pistachio biscuit

  • 2 medium (40 g) egg yolks
  • 2 tbsp (25 g) pure pistacchio paste
  • 2 medium (30 g) egg whites
  • 2 tbsp + 2 tsp (40 g) superfine granulated sugar
  • 1 tbsp (10 g) potato starch
  • 1 tbsp (10 g) pastry flour
  • 3 tbsp (20 g) pistachio meal
  • A pinch of salt

White chocolate and pistacchio paste ganache

  • 1/3 cup + 2 tbsp (110 g) heavy cream
  • 3 ounches (85 g) white chocolate 35%, Ivoire Valrhona
  • 2 tbsp (25 g) pure pistacchio paste


  • Fleur de sel
  • Pistachio praline paste (70/30%)
  • Chopped pistachios
  • Cocoa butter
  • Gold spray dust
  • Tempered white chocolate petals


    Vanilla short crust pastry
    In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla powder.
    Add lightly beaten whole egg and mix to combine.
    Add the sifted flour with salt and mix just to combine.
    Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
    The day after, roll the dough out 2.5 mm thick.
    Line six 3.15 inches (8 cm) greased perforated tarts rings with vanilla pastry.
    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
    Using the knife, remove the overhanging pastry.
    Refrigerate for 2 hours (or freeze the rings).
    Egg wash
    Combine egg yolk with heavy cream and set aside.
    To bake the tarts
    Heat fan oven at 320F - 160°C.
    Bake the tart shells for 12 minutes on perforated pan with perforated baking paper.
    Out of the oven, remove tart rings and let cool.
    Brush the outside of the tarts with egg wash and bake for 7/8 minutes more.
    Sprinkle the surface of the tarts with powder cocoa butter (Mycryo), let completely cool and set aside to assemble.
    Pistachio biscuit
    Heat fan oven at 320F - 160°C.
    On a baking tray, place a greased silicone mat (or baking paper).
    In a mixing bowl, sift all the powders.
    In another mixing bowl, combine egg yolks with pistachio paste.
    Whip egg whites with sugar until soft peaks form
    Soften egg yolk/pistachio mixture with a spoonful of meringue.
    Add the soften mixture to the remaining meringue and fold to combine.
    Add sifted powders and gently mix to combine.
    Pour the pistachio mixture in a pastry bag and spread in 8 inches square pastry ring.
    Smooth the surface if needed and bake for 15 minutes.
    Let completely cool, then, with a 2.35 inches (6 cm) cooky cutter, cut 6 round circles from the biscuit and set aside.
    White chocolate and pistacchio paste ganache
    Melt chocolate with pistachio paste.
    Heat heavy cream until 175F-80°C, pour over melted chocolate in 3 batches, mixing very well with a rubber spatula.
    To assemble
    Pour inside the tart shells a tbsp of praline paste, about 15 g.
    Sprinkle the surface with chopped pistachios and a pinch of fleur de sel.
    Lay the round pistachio biscuit and press a little.-
    When the white chocolate ganache reaches about 100F-38°C, pour inside the tart shells and refrigerate to set.
    To serve
    Sprinkle some gold dust on the surface and garnish with white chocolate petals.

tartellette al pistacchio

tartellette al pistacchio



  1. Camille

    Hi! Thank you for the great recipe! Tartlets are just amazing! I also tried to use pistachio ganache as a filling for dark chocolate cake and it turned out quite nice. However, in this case I did not used pistachio paste (as in tartletes recipe) underneath the ganache and would prefer more prominent taste of pistachio. Do you have any suggestions how can I adjust the recipe? Obviously I should put more pistachio paste. But should I reduce amount of cream or chocolate? Or just add more paste and that’s it?
    Thank you very much!

    • Aria

      Dear Camille, the only suggestion is not to use dark chocolate with pistachio. You can use white or milk chocolate instead.


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Other recipes

Dark chocolate and raspberries tart

Dark chocolate and raspberries tart

Dark chocolate and raspberry tart….a simple and delicious dessert. A chocolate biscuit, a dark chocolate ganache and a light raspberry mousse... enclosed in a shortcrust pastry shell. A combination of classic flavors that everyone loves and that always surprises....

Orange and dark chocolate tartlets

Orange and dark chocolate tartlets

Orange and dark chocolate tartlets, stunning and gorgeous: two classic flavors that match perfectly and always satisfy every expectation. Tartlets well balanced in taste and texture. They are simple and quick to prepare….you will be thrilled. [mv_create key="379"...

Almonds and apricots loaf cake

Almonds and apricots loaf cake

After the success of the tart, today I offer you a cake with the same combination of flavours: almonds and apricots. Two tastes that match wonderfully together, thus obtaining a unique set of flavours. Soft and moist, this cake is perfect for breakfast, for tea or a...

Skip to Recipe

Pin It on Pinterest

Share This