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In a food processor, combine flour, powdered sugar, and a pinch of salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough starts to come together. Remove the dough and wrap it in plastic wrap. Chill in the fridge for 30 minutes.
Prepare the Tartlets:
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Cut out circles and press them into a tartlet pan. Prick the bottom of each tart shell with a fork to prevent puffing. Bake for about 10 minutes or until golden. Let them cool.
Make the Pistachio Filling:
In a food processor, blend pistachios and sugar until finely ground. Add the lime juice, lime zest, eggs, and cream. Pulse until smooth. Season with a pinch of salt.
Fill the Tartlets:
Spoon the pistachio mixture into the cooled tart shells. Bake for an additional 15-20 minutes, or until the filling is set and slightly golden on top.
Cool and Serve:
Let the tartlets cool to room temperature before serving. Garnish with extra lime zest or crushed pistachios, if desired.
Serving and Storage Tips:
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