Ingredients
- 1/2 cup pistachio paste or butter
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1/4 cup flour
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 pre-made tart shell
Directions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the pistachio paste, sugar, softened butter, flour, eggs, vanilla extract, and a pinch of salt.
Mix the ingredients until the batter is smooth and creamy.
Pour the pistachio mixture into the pre-made tart shell, spreading it evenly.
Bake for 25-30 minutes, or until the top is golden and set.
Let the tart cool completely before serving.
Frequently Asked Questions
Can I make this Pistachio Tartlet ahead of time, and how should I store leftovers?
Yes, these tartlets can be made up to a day in advance. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Ensure they are completely cooled before storing to maintain the best texture of the pistachio filling.
What is the best substitute if I don't have pistachio paste for this tartlet recipe?
If you lack pistachio paste, you can substitute it with finely ground, unsalted pistachios blended with a little extra softened butter to achieve a similar consistency. Aim for about 1/2 cup of the ground mixture to replace the required 1/2 cup of pistachio paste.
What temperature should I bake the Pistachio Tartlet filling, and how long does it take?
This Pistachio Tartlet recipe requires baking in a preheated oven at 350°F (175°C). The filling, made with pistachio paste, sugar, eggs, and flour, typically takes about 30 minutes to cook until set.
