#tartlets

[natandwandaseries]

A very pretty pie I made last Thanksgiving! It looks gorgeous when cut and tastes good too :)

Happy feasting season everyone!

Maybe even make these into tartlets for Steve ;)

[fullcravings]

Blackberry Tartlets

[daily-deliciousness]

Mini strawberry tartlets

[vegan-nom-noms]

Tartelettes Vegan Sans Gluten Avocat, Citron Vert / Vegan GF Avocado & Key Lime Tartlets

[pinkfairiesteaparty]

[pinglet]

Tarts Reimagined

[nsdkrecipes]

Mini Lemon Meringue Tartlets

[lebn]

Blackberry Pistachio Tart

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

1 large egg yolk

1/2 tsp vanilla extract

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 cup heavy cream

1/2 cup blackberry jam

1 cup mixed fresh berries (blackberries, raspberries)

1/4 cup pistachios, chopped

Directions:

Preheat oven to 350°F (175°C). Grease a tart pan with removable bottom.

In a food processor, combine flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.

Add the egg yolk and vanilla extract, and pulse until the dough starts to come together. Press the dough into the prepared tart pan, covering the bottom and sides evenly.

Bake for 15-20 minutes or until golden brown. Remove from oven and let cool completely.

In a mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spread a layer of blackberry jam over the cooled tart crust. Spoon the cream cheese mixture on top and spread evenly.

Arrange the fresh blackberries on top of the cream cheese layer and sprinkle with chopped pistachios.

Chill the tart in the refrigerator for at least 1 hour before serving.