Pistachio Tartlets with Crème Fraîche and Berries
You can also make this recipe in a fourteen-by-four-inch rectangular tart pan with a removable bottom. Roll out the dough to a sixteen-by-six-inch rectangle before fitting it into the pan; bake with parchment and weights for fifteen minutes, then remove parchment and weights and bake for eight to nine minutes more.
Recipe information
Yield
makes eight 4-inch tartlets
Ingredients
Pistachio Tart Dough
Preparation
Step 1
On a lightly floured work surface, roll out dough to 1/4-inch thickness. With a dry pastry brush, sweep off excess flour. With a 6-inch dessert plate as a guide, use a sharp knife to cut out eight rounds, rerolling scraps as necessary. Fit dough rounds into eight 4-inch flan rings, pressing into the edges. Chill for 10 minutes. Using a sharp paring knife, trim dough flush with the top edge of each ring. Refrigerate the tartlet shells until well chilled, about 30 minutes.
Step 2
Preheat the oven to 375°F. Line shells with parchment, leaving a 1-inch overhang. Fill with pie weights. Bake until edges are just beginning to turn light golden, about 15 minutes. Remove parchment and weights; continue baking until surface is light golden all over, about 6 minutes. Transfer to a wire rack to cool completely.
Step 3
After 10 minutes, remove tartlets from the rings. In the bowl of an electric mixer fitted with the whisk attachment, combine crème fraîche, cream, and sugar. Whisk until soft peaks form. Using an offset spatula, spread mixture into cooled tartlet shells. Arrange berries and pistachios on top. Serve immediately.
Pistachio Tart Dough
Step 4
In the bowl of an electric mixer fitted with the paddle attachment, mix butter and confectioners’ sugar on low speed until combined, about 2 minutes.
Step 5
Add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as needed. Add 1 cup flour, and mix on low speed until just incorporated, about 30 seconds. Add remaining 1/4 cup flour, pistachios, salt, and cream; mix just until flour is no longer visible, about 1 minute. Turn out dough onto a piece of plastic wrap, and flatten to form a disk. Wrap tightly, and refrigerate for 1 hour or overnight.
Pistachio Tartlets how-to
Step 6
Rounds of nut-studded tart dough are draped into 4-inch flan rings, then trimmed with a sharp paring knife before being blind-baked.
