mini raspberry pistachio tartlets

Bring a taste of Paris home with this recipe for Mini Raspberry Pistachio Tartlets! Crisp shortbread crust is filled with raspberry jam, pistachio pastry cream, and topped with fresh berries for a show-stopping pastry. 

Hello, friends! I am so excited to be sharing this absolutely fabulous recipe today, in partnership with ARIA Resort & Casino in Las Vegas! I am actually going to be visiting Vegas in a couple weeks, so this project came up at the perfect time. These beautiful Mini Raspberry Pistachio Tartlets are inspired by the signature dessert at Jean Philippe Patisserie inside the hotel! Until I get to go and taste the real thing for myself, I thought it might be fun to make a homemade version. It's less complicated than the professional recipe, but I like to think that it's just as good! 😉

These sweet little tartlets have a few different components that come together to create perfection! They start with a buttery shortbread crust topped with seedless raspberry jam, a sweet pistachio pastry cream, and garnished with fresh raspberries, white chocolate, and chopped pistachios. I'll admit the recipe altogether is a little more involved than what I usually post, but I promise these are scrumptious and SO worth the effort!

I have to say that while I had never thought to combine pistachios and raspberries, they are actually a fantastic match! The pistachio pastry cream is rich, decadent, and sweet, while the raspberry jam provides a bit of tangy sour contrast, and the fresh berries on top give it a fresh twist. Put it all on a crisp, flaky crust, and you have a winning dessert! These pistachio raspberry tartlets might not be as legendary as the originals in Vegas, but my family still thought they were winners. I had to simplify the recipe a bit so us home cooks could have a little fun, too! Nobody likes finding a recipe that's pretty and delicious but calls for a bunch of specialized ingredients so you'll never make it!

You'll be glad to know that this recipe calls for just ONE special ingredient, which is Pistachio Paste. I would say it's similar to pistachio butter, but a bit sweeter! And if you're not super into pistachios, I would say you can leave it out and just have vanilla pastry cream. Or add a bit of lemon zest! These sweet little raspberry pistachio tartlets are easy to customize based on what you have available. I bet they'd be great with any berry combination!

I hope you try your hand at making these adorable raspberry pistachio tartlets! I am also including the infographic, so if you're feeling ambitious you can pretend you're a French pastry chef! 😉 Thank you so much ARIA Resort & Casino for this fun project!

Print Recipe

5 from 1 vote

mini raspberry pistachio tartlets

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Pies &amp, Tarts

Servings: 6

Author: Valentina | The Baking Fairy

Ingredients

• *for the pastry cream*
• 1 egg yolk
• 2 tablespoon + 1 teaspoon sugar
• 1 tablespoon cornstarch
• ¼ cup whole milk
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• 3 tablespoon pistachio paste
• 3-4 drops green food coloring
• *for the crust*
• 2 cups all-purpose unbleached flour plus extra for dusting
• 3 tablespoon sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup 1½ sticks unsalted butter, cold and cut into cubes
• 1 egg separated
• 2 tablespoon cold water
• 1-2 tablespoon heavy cream
• ½ cup seedless raspberry jam
• *for the buttercream*
• 4 tablespoon {½ stick} unsalted butter at room temperature
• 1 cup powdered sugar
• 2-3 tablespoon heavy cream
• 1 teaspoon vanilla extract
• pinch of salt
• *for garnish*
• fresh raspberries
• chopped white chocolate
• chopped pistachios

Instructions

• First, make the pastry cream.
• In a small bowl, whisk together the egg yolk, sugar, cornstarch, and vanilla until smooth and creamy.
• In a small pot, heat the milk and cream together until almost boiling. Take off heat, and slowly drizzle into the egg mixture as you whisk constantly.
• Once it's all incorporated, pour the whole mixture back into the pot, and heat until the mixture thickens and resembles thick pudding.
• Pour the pastry cream into a shallow bowl, cover with plastic wrap, and refrigerate.
• Next, make the crust. In a large bowl, combine the flour, sugar, baking powder, and salt.
• Using a pastry blender, cut in the butter until it resembles coarse sand.
• Make a well in the middle of the pastry, and pour in the ice water and egg yolk {save the white for later}; work it in with your hands until no longer overly wet and sticky. If the dough is overly crumbly, add in the heavy cream a little at a time until the pastry is relatively pliable and no longer floury.
• Pat into a circle, wrap in plastic wrap, and refrigerate for about 30 minutes.
• Lightly flour a clean work surface, and use a rolling pin to roll out a large rectangle with the dough. Divide the dough evenly among 6 tartlet pans {you can also use one large tart pan}, pressing down the bottom and up the sides. Prick the bottoms with a fork, then top with a piece of foil. Fill the crust with pie weights or dry beans. Place in fridge for another 10 minutes.
• Preheat the oven to 350F.
• Bake tartlets for 15 minutes. Remove foil and weights, spoon 1-2 tablespoon of jam in the bottom of each, and brush the sides of the crust with the reserved egg white. Bake for 10-12 more minutes, until lightly golden but not brown. Set aside to cool.
• When ready to assemble, grab the pastry cream from the fridge. Whisk until smooth and creamy, then add in the pistachio cream and mix until well incorporated and silky. Add in a few drops of food coloring if desired.
• In a medium bowl, using a hand mixer, beat the butter for the buttercream until smooth. Add in the powdered sugar, vanilla, salt, and cream, and mix until a fluffy frosting forms.
• Gently fold the buttercream into the pistachio pastry cream.
• Divide the cream evenly among the prepared tartlets, then refrigerate at least 2-3 hrs but optimally overnight.
• Just before serving, top tarts with raspberries, white chocolate, and pistachios. Serve chilled!

In accordance with the FTC Guidelines, I am disclosing that I received compensation from ARIA Resort & Casino for my time and participation. Although I have material connection to ARIA Resort & Casino and Jean Philippe Patisserie, any publicly stated opinions of them and their products remains my own. Recipe is an original creation of Valentina Celant at TheBakingFairy.net.