Delicate and refined, these Raspberry Pistachio Cream Tarts are a show-stopping dessert. With a buttery crust, a luscious white chocolate cream filling, and a topping of sweet raspberry jam and crunchy pistachios, these tarts are as beautiful as they are delicious.

Why You’ll Love This Recipe

• Combines the richness of white chocolate with the fruity brightness of raspberries.
• Pistachios add a delightful crunch and nutty flavor.
• Perfect for special occasions or as an elegant treat.
• Customizable for individual portions or a single large tart.
• Visually stunning, with vibrant colors and gourmet appeal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Raspberry jam
• Chopped pistachios
• All-purpose flour
• Egg yolk
• Unsalted butter, cold and cubed
• Powdered sugar
• Heavy cream
• Vanilla extract
• White chocolate chips
• Fresh raspberries for garnish
• Ice water

Directions

Prepare the Crust

1. Preheat your oven to 350°F (175°C) and grease a tart pan or individual tartlet pans.
2. In a food processor, combine all-purpose flour and powdered sugar. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water, one tablespoon at a time, pulsing until the dough forms a cohesive ball.
4. Press the dough into the tart pan(s) in an even layer. Prick the bottom with a fork to prevent puffing.
5. Bake for 15–20 minutes or until golden brown. Cool completely before adding the filling.

Assemble the Tarts

1. Spread a thin layer of raspberry jam over the bottom of the cooled tart shells.
2. Heat the heavy cream in a saucepan until it simmers, then remove from heat. Add the white chocolate chips and stir until smooth. Mix in the vanilla extract.
3. Pour the white chocolate cream mixture over the raspberry jam in the tart shells, creating an even layer.
4. Sprinkle the chopped pistachios generously over the top.

Chill and Garnish

1. Chill the tarts in the refrigerator for at least 2 hours, or until fully set.
2. Before serving, garnish with fresh raspberries for an elegant finishing touch.

Servings and Timing

• Servings: 8 individual tarts or 1 large tart
• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes

Variations

• Nut-Free Option: Replace pistachios with toasted coconut flakes for crunch.
• Chocolate Twist: Use dark chocolate chips instead of white chocolate for a richer flavor.
• Citrus Zest: Add lemon or orange zest to the white chocolate filling for a bright, citrusy note.
• Jam Swap: Substitute raspberry jam with strawberry, apricot, or blackberry jam for a different fruity twist.
• Mini Tarts: Create bite-sized tarts for a delightful party treat.

Storage/Reheating

• Storage: Store the tarts in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unassembled tart shells for up to 3 months. Thaw before adding the filling and toppings.
• Reheating: These tarts are best served chilled and do not require reheating.

FAQs

1. Can I make the crust without a food processor?

Yes, use a pastry cutter or your fingers to blend the butter into the flour and sugar mixture.

2. Can I use store-bought tart shells?

Absolutely! Store-bought tart shells are a great time-saving alternative.

3. What if I don’t have white chocolate chips?

Use chopped white chocolate bars or substitute with milk or dark chocolate.

4. Can I make these ahead of time?

Yes, you can prepare the tarts up to a day in advance and store them in the refrigerator.

5. Can I add a different topping?

Top with whipped cream, powdered sugar, or even edible flowers for a decorative touch.

6. How do I ensure the crust doesn’t puff up?

Prick the bottom of the crust with a fork before baking or use pie weights.

7. Can I use frozen raspberries for garnish?

Yes, but thaw them first and pat them dry to prevent excess moisture.

8. How do I adjust for a large tart?

Simply press the dough into a single large tart pan and adjust baking time as needed.

9. Can I make this recipe vegan?

Use vegan butter, a plant-based cream, and dairy-free white chocolate to adapt the recipe.

10. What pairs well with these tarts?

Serve with tea, coffee, or a glass of sparkling wine for a perfect pairing.

Conclusion

Elegant Raspberry Pistachio Cream Tarts are the epitome of sophistication and flavor. With their buttery crust, creamy white chocolate filling, and vibrant raspberry-pistachio topping, these tarts are a feast for both the eyes and the palate. Whether for a special occasion or a decadent treat, this recipe is sure to impress.

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• Author: Mariem
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours
• Yield: 6–8 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

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Description

Treat yourself to these Elegant Raspberry Pistachio Cream Tarts, featuring a buttery crust, creamy white chocolate filling, raspberry jam, and crunchy pistachios. A luxurious dessert perfect for special occasions or indulgent evenings.

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons ice water

For the Filling:

• 1 cup raspberry jam
• 1 cup heavy cream
• 1/2 cup white chocolate chips
• 1 teaspoon vanilla extract
• 1/2 cup chopped pistachios

For Garnish:

• Fresh raspberries

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Instructions

Prepare the Tart Crust:

• Preheat oven to 350°F (175°C). Grease a tart pan or individual tartlet pans.
• In a food processor, combine flour and powdered sugar. Add cold butter and pulse until the mixture resembles coarse crumbs.
• Add egg yolk and ice water (one tablespoon at a time) while pulsing until the dough comes together.
• Press the dough evenly into the tart pan(s) and prick the bottom with a fork.

2. Bake the Crust:

• Bake for 15–20 minutes or until golden brown. Allow the crust to cool completely.

3. Assemble the Filling:

• Spread a thin layer of raspberry jam over the cooled tart shells.
• In a saucepan, heat heavy cream until it just simmers. Remove from heat and stir in white chocolate chips until melted and smooth. Add vanilla extract.
• Pour the white chocolate mixture over the raspberry jam layer in the tart shells.

4. Add Toppings and Chill:

• Sprinkle chopped pistachios generously over the filling.
• Chill the tarts in the refrigerator for at least 2 hours, or until fully set.

5. Garnish and Serve:

• Before serving, top with fresh raspberries for a pop of color and added freshness.

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Notes

• For added texture, toast the pistachios lightly before chopping.
• Substitute raspberry jam with strawberry or apricot jam for variety.
• Store tarts in the refrigerator for up to 3 days