These Pistachio Raspberry Tartelettes are a delightful combination of nutty pistachios and vibrant raspberries, perfect for a sweet indulgence. The pistachio crust adds a unique flavor and texture, complementing the tartness of the fresh raspberries.
Ingredients: 1 cup shelled pistachios, finely ground. 1/4 cup granulated sugar. 1/4 cup unsalted butter, melted. 1 cup fresh raspberries. 1/4 cup raspberry jam. 1 tablespoon lemon juice. 1/4 cup powdered sugar, for dusting.
Instructions: Preheat oven to 350F 175C. In a bowl, mix ground pistachios, granulated sugar, and melted butter until well combined. Press the pistachio mixture into the bottom and up the sides of mini tart pans. Bake for 10-12 minutes until lightly golden. Allow to cool. In a small saucepan, heat raspberry jam and lemon juice until melted and smooth. Arrange fresh raspberries on the cooled tart shells. Brush the raspberry jam mixture over the raspberries and tarts. Dust with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 12 minutes
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