Servings
Units
Prep Time
60 minutes
Cook Time
20 minutes
Ingredients
- For the dough
- For the pistachio cream filling
- For the vanilla pastry cream
Directions
- For Dough
-
1
In a bowl, mix together powdered sugar, almond flour, butter, and a pinch of salt until smooth. Gradually add the all-purpose flour and mix until the dough comes together. Chill the dough for 1 hour.

- For Pistachio Cream Filling
-
2
In a bowl, cream together the butter, powdered sugar, ground pistachios, ground almonds, and pistachio paste until well combined. Beat in the egg until the mixture is smooth.

- For Vanilla Pastry Cream
-
3
In a saucepan, heat milk with the vanilla pod until warm. In a separate bowl, whisk together the egg yolk, semolina (if using), and cornstarch. Gradually add the warm milk to the egg mixture, then return to the saucepan and cook over low heat while whisking until thickened. Remove from heat, stir in butter, and let cool.

- Assemble Tartlets
-
4
Preheat the oven to 180°C (350°F). Roll out the chilled dough and cut out circles to fit the tartlet pans. Place the dough in the pans and trim edges. Fill each tartlet with pistachio cream filling, then add 3-4 raspberries on top. Bake for about 15-20 minutes until golden.
-
5
After baking, let them cool and then fill with the vanilla pastry cream. Decorate with fresh raspberries and chopped pistachios. Enjoy your raspberry-pistachio tartlets!
Video
Tartelettes Pistache-Framboise Questions
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