Pistachio Tartlets with Cream Cheese Filling and Chocolate Drizzle Recipe

Introduction

These Pistachio Tartlets combine a crisp, buttery pastry with a rich and creamy pistachio cheesecake filling. Finished with a drizzle of dark chocolate and delicate decorations, they’re perfect for an elegant dessert or special occasion treat.

Ingredients

• 225 g plain flour (all purpose flour) (1 ¾ cups / 8oz)
• 40 g icing sugar (powdered sugar / confectioners sugar) (⅓ cup / 1.4oz)
• 100 g unsalted butter, chilled & cubed (7 tablespoons / 3.5oz)
• 1 large egg, cold
• 250 g full fat cream cheese, softened
• ½ cup caster sugar (100g / 3.5oz)
• 1 teaspoon lemon zest
• ⅓ cup thickened cream (heavy/whipping cream), cold (80ml)
• ¾ cup pistachio paste
• 30 g dark chocolate, melted
• Decorations of choice (rose petals, raspberries, freeze dried raspberry pieces, or dots of jam)

Instructions

1. Step 1: Place the flour and icing sugar in the bowl of a food processor and pulse briefly to combine.
2. Step 2: Add the chilled cubed butter and process until the mixture resembles coarse sand, with some pea-sized butter pieces remaining.
3. Step 3: Add the cold egg and process on low speed until large clumps of dough start to form.
4. Step 4: Turn the dough onto a surface and gently gather it into a smooth ball without overworking it. Press into a 1-inch thick disk.
5. Step 5: On a lightly floured surface, roll out the dough gradually to about 3mm (1/8 inch) thick, turning often and dusting with a little flour as needed.
6. Step 6: Prepare a non-stick 12-hole muffin tin.
7. Step 7: Using a 9cm (3½ inch) circle cutter, cut out 12 circles from the dough. Re-roll the scraps once and cut 6 more circles.
8. Step 8: Carefully lift each circle (use an offset spatula if available) and gently press into the muffin tin holes, ensuring the dough reaches the corners. Chill for 2 hours or overnight.
9. Step 9: Preheat the oven to 180°C (350°F) or 160°C fan forced.
10. Step 10: Prick the base of each tart shell with a fork. Place a cupcake case or piece of baking paper inside each and fill with rice or pie weights.
11. Step 11: Bake tart shells for 15 minutes. Remove weights and liners, then bake an additional 7–8 minutes until golden brown. Let cool.
12. Step 12: For the filling, beat cream cheese and caster sugar until smooth in a clean bowl using an electric mixer.
13. Step 13: Reserve ¼ cup of pistachio paste, then add the remaining paste to the cream cheese mixture and beat until fully combined.
14. Step 14: Pour in the cold thickened cream and beat for 2 minutes until the mixture feels lighter and airy.
15. Step 15: Roll small balls (about 1 teaspoon each) from the reserved pistachio paste. Press one ball into the bottom of each tart shell.
16. Step 16: Transfer the pistachio cream cheese filling to a piping bag and pipe around and over the pistachio balls in each tart shell.
17. Step 17: Drizzle melted dark chocolate over the tartlets and chill until set.
18. Step 18: Decorate with rose petals, raspberries, freeze dried raspberry pieces, or dots of jam before serving.

Tips & Variations

• Chilling the pastry dough thoroughly before baking helps prevent shrinking and keeps the tartlet shells crisp.
• You can make your own pistachio paste by blending pistachios with a little oil and powdered sugar for a fresher flavor.
• For a nut-free variation, substitute the pistachio paste with almond or hazelnut paste.
• Use good quality dark chocolate for drizzling to add a rich contrast to the creamy filling.

Storage

Store the assembled tartlets in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 20 minutes before serving for the best texture. Do not freeze, as the cream cheese filling may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart shells in advance?

Yes, you can bake the tart shells a day ahead and keep them stored in an airtight container at room temperature. Fill and decorate just before serving.

How do I make pistachio paste if I don’t have store-bought?

Blend shelled pistachios with a little vegetable oil and powdered sugar in a food processor until smooth. Adjust the sugar and oil amounts to achieve a thick, spreadable paste.

Pistachio Tartlets with Cream Cheese Filling and Chocolate Drizzle Recipe

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★★★★★

4.8 from 106 reviews

A decadent and elegant Pistachio Tartlet recipe featuring a buttery shortcrust pastry filled with a smooth pistachio cream cheese cheesecake mixture, topped with melted dark chocolate and delicate decorations. Perfect for special occasions or an indulgent afternoon treat.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: 18 tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Pastry

• 225 g plain flour (all purpose flour) (1 ¾ cups / 8oz)
• 40 g icing sugar (powdered sugar / confectioners sugar) (⅓ cup / 1.4oz)
• 100 g unsalted butter, chilled & cubed (7 tablespoons / 3.5oz)
• 1 large egg, cold

Filling

• 250 g full fat cream cheese, softened
• ½ cup caster sugar (100g / 3.5oz)
• 1 teaspoon lemon zest
• ⅓ cup thickened cream (heavy/whipping cream), cold (80ml)
• ¾ cup pistachio paste

Topping and Decoration

• 30 g dark chocolate, melted
• Decorations of choice (rose petals, raspberries, freeze dried raspberry pieces, dots of jam)

Instructions

1. Prepare the Pastry: Place the plain flour and icing sugar in the bowl of a food processor and pulse briefly to combine evenly.
2. Add Butter: Add the chilled cubed unsalted butter to the flour mixture and blitz until the texture resembles coarse sand with small pieces of butter visible.
3. Add Egg: Add the cold egg and process on low speed until large clumps start forming, indicating the dough is coming together.
4. Form Dough Ball: Turn out the mixture and gently bring it together into a smooth ball with your hands, taking care not to over-handle it. Flatten into a 1-inch thick disk.
5. Roll Out Pastry: On a lightly floured surface, dust the dough with a little flour and roll out gently and evenly to about 3mm (1/8 inch) thickness, turning frequently to maintain shape.
6. Cut Tartlet Circles: Using a 9cm (3 ½ in) circle cookie cutter, cut 12 circles from the first roll and at least 6 from the second roll. Handle dough minimally to preserve texture.
7. Fit into Muffin Tin: Using an offset spatula, lift pastry circles and gently press into each hole of a 12-hole non-stick muffin tin, ensuring the dough is pressed into the corners. Chill for 2 hours or overnight.
8. Preheat Oven: Set oven to 180°C (350°F) conventional or 160°C (320°F) fan forced.
9. Blind Bake Tart Shells: Prick the base of each tartlet shell with a fork. Place a cupcake case or piece of baking paper into each shell and fill with rice or pie weights.
10. Bake First Stage: Bake tartlet shells for 15 minutes, then remove the weights and baking papers carefully.
11. Bake Second Stage: Return the tartlet shells to the oven and bake for another 7-8 minutes until golden brown and crisp. Remove and cool.
12. Prepare Filling: In a clean large bowl, beat the softened cream cheese and caster sugar with an electric mixer until smooth and creamy.
13. Add Pistachio Paste: Reserve ¼ cup of pistachio paste for rolling balls later. Add the remaining pistachio paste to the cream cheese mixture and beat until fully incorporated.
14. Add Cream and Beat: Pour in the cold thickened cream and beat for 2 minutes until the mixture is light and fluffy.
15. Form Pistachio Balls: Roll small balls (~1 teaspoon each) from the reserved pistachio paste and gently press one ball into the bottom of each baked tartlet shell.
16. Pipe Filling: Transfer the pistachio cream cheese mixture to a piping bag and pipe it around and over the pistachio balls to fill each tartlet.
17. Decorate: Drizzle melted dark chocolate over the tartlets and chill until set. Add decorations such as rose petals, raspberries, freeze-dried raspberry pieces or dots of jam as desired.
18. Serve and Enjoy: Once set, remove tartlets from the tin and serve chilled for a delightful pistachio dessert experience.
19. Feedback Encouraged: Please leave a comment and rating if you try the recipe; your feedback is appreciated and helpful.

Notes

• Chilling the pastry dough for at least 2 hours or overnight is crucial for maintaining structure and preventing shrinkage while baking.
• Using a food processor helps to achieve the correct pastry texture quickly but can be done by hand with cold butter if necessary.
• If desired, homemade pistachio paste can be used instead of store-bought to enhance freshness and flavor.
• Blind baking ensures the pastry is crisp and fully cooked before adding the moist filling, preventing sogginess.
• Handle the dough minimally to keep it flaky and tender in the tart crusts.
• Decorations are optional but add visual appeal and extra flavor contrasts.

Keywords: pistachio tartlets, pistachio cheesecake tartlets, tartlets recipe, pistachio dessert, cream cheese tart, easy tartlets