These pistachio raspberry tartlets look like something from a chic pâtisserie, but they’re surprisingly simple to make at home. Crisp, buttery shells hold a creamy pistachio filling, topped with fresh raspberries and a glossy sheen. They’re small enough for easy serving at parties, yet impressive enough to feel special.

Each bite balances nutty richness, bright fruit, and a touch of sweetness. If you want a dessert that feels elegant without fuss, this is your go-to recipe.

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What Makes This Special

Close-up detail: A just-baked pistachio cream tartlet resting in its golden pâte sucrée shell, the

Elegant presentation, minimal effort: The tartlet shells and pistachio cream do most of the work. Fresh berries make them look polished instantly.
Balanced flavors: Pistachios bring warmth and depth, raspberries add tart freshness, and a whisper of vanilla ties it all together.
Party-friendly: Easy to transport, simple to portion, and they hold up well on a dessert table.
Make-ahead options: Shells and cream can be prepared in advance, so assembly is quick on the day.
Customizable: Swap berries, add citrus zest, or use chocolate to suit the occasion.

Ingredients

For the Tartlet Shells (Pâte Sucrée)

Cooking process: Overhead shot of tartlet shells being blind baked and then filled—half the tray s

1 1/2 cups (190 g) all-purpose flour
1/2 cup (60 g) powdered sugar
1/4 tsp fine sea salt
1/2 cup (115 g) unsalted butter, cold and cubed
1 large egg yolk
1–2 tbsp cold water, as needed
Optional: 1/2 tsp vanilla extract or 1/4 tsp almond extract

For the Pistachio Cream Filling

3/4 cup (90 g) raw shelled pistachios (unsalted)
1/3 cup (70 g) granulated sugar
3 tbsp unsalted butter, softened
1 large egg
1 tbsp all-purpose flour
1/4 tsp fine sea salt
1 tsp vanilla extract
Optional: 1–2 tsp orange blossom water or 1 tsp lemon zest

Tasty top view: Overhead, jewel-like arrangement of finished pistachio raspberry tartlets—raspberr

For Topping

1 1/2 to 2 cups fresh raspberries
2–3 tbsp apricot jam or red currant jelly (for glazing)
Optional garnish: Chopped pistachios, powdered sugar, or thin lemon zest strips

How to Make It

Make the tartlet dough: In a bowl, whisk flour, powdered sugar, and salt.
Cut in the cold butter with a pastry cutter or your fingertips until sandy with pea-sized bits. Add the egg yolk and 1 tablespoon cold water. Mix just until it comes together, adding a second tablespoon of water only if dry.
Chill: Shape into a flat disk, wrap, and chill 30–45 minutes.
A cool dough prevents shrinking and keeps the crust tender.
Prep the pans: Lightly grease 8–10 mini tartlet tins (about 3–4 inches) or use a 12-cup muffin tin as a backup. Set on a baking sheet.
Roll and line: On a lightly floured surface, roll the dough to about 1/8 inch thick. Cut circles slightly larger than your tins.
Press into the tins, trimming excess. Prick the bases with a fork. Chill 10–15 minutes while you heat the oven to 350°F (175°C).
Blind bake: Line each shell with a small piece of parchment and fill with baking beans or rice.
Bake 10 minutes. Remove weights and bake 5–7 minutes more, until lightly golden. Cool slightly.
Make the pistachio cream: In a food processor, pulse pistachios and sugar until finely ground.
Add butter and blend until creamy. Add the egg, flour, salt, vanilla, and optional orange blossom water or zest. Process until smooth and spreadable.
Fill and bake: Spoon pistachio cream into the shells, about 2/3 full.
Smooth the tops. Bake at 350°F (175°C) for 12–15 minutes, until set and lightly puffed. Centers should not jiggle.

Cool completely in tins, then remove.
Add raspberries: Arrange raspberries on top of each tartlet, snugly packed for a neat look. Pointed ends up gives a classic finish.
Glaze for shine: Warm the apricot jam or jelly until fluid. If needed, thin with a teaspoon of water and strain.
Brush lightly over the berries to set and add gloss.
Garnish and serve: Sprinkle with chopped pistachios or a dusting of powdered sugar. Serve at room temperature when the flavors are most aromatic.

Storage Instructions

At room temperature: Assembled tartlets keep well for up to 6 hours. Keep them in a cool spot away from direct sun.
Refrigerator: Store in an airtight container for 2–3 days.
The crust stays crisp best if you add raspberries and glaze on the day of serving.
Freezing: Freeze baked, unfilled shells for up to 2 months. You can also freeze the pistachio cream in an airtight container for 1 month. Thaw overnight in the refrigerator before using.
Make-ahead plan: Bake shells and cook the cream a day ahead.
Assemble with berries and glaze the day you serve.

Why This is Good for You

Pistachios bring nutrients: They’re rich in healthy fats, plant protein, and fiber, with potassium and vitamin B6 that support energy and heart health.
Raspberries offer antioxidants: High in vitamin C and fiber, they add brightness without heavy sugar.
Reasonable portions: Tartlets make portion control easy. You get satisfaction without a huge slice.
Balanced sweetness: The nut base and fresh fruit mean you don’t need an overly sugary filling.

What Not to Do

Don’t skip chilling the dough: Warm dough shrinks and turns tough.
Don’t overload the filling: Too much pistachio cream will puff and spill. Keep it about two-thirds full.
Don’t add wet berries: Pat raspberries dry.
Excess moisture softens the crust and dulls the glaze.
Don’t overbake: The cream should set but stay tender. Dry filling loses its delicate texture.
Don’t glaze while hot: Wait until tartlets are cool, or the glaze will slide and look messy.

Variations You Can Try

Chocolate base: Brush baked shells with melted dark chocolate before filling. It adds flavor and keeps the crust crisp.
Lemon twist: Add 1–2 teaspoons of lemon zest to the pistachio cream and finish with a lemon zest ribbon on top.
Almond-pistachio blend: Use half pistachios and half almonds for a milder, marzipan-like flavor.
Rose or orange blossom: A few drops of floral water in the filling turns this into a Middle Eastern–French hybrid.
Mixed berries: Combine raspberries with sliced strawberries or red currants for a jewel-toned top.
Honey glaze: Warm honey with a squeeze of lemon and brush over the berries for a more natural sweetness.

FAQ

Can I use store-bought tartlet shells?

Yes.

Choose all-butter, pre-baked shells if possible. Fill and bake briefly to set the cream, or bake the cream separately in the shells according to package guidance, then cool and top with raspberries.

What if I don’t have a food processor?

Use pre-ground pistachios or pistachio flour if available. Otherwise, chop nuts very finely with a knife and cream the butter and sugar by hand or with a mixer, then beat in the egg, flour, and flavorings.

How do I keep the crust from getting soggy?

Blind bake fully and cool before adding the filling.

For extra insurance, brush the inside with a thin layer of melted chocolate or egg white after blind baking, then return to the oven for 1–2 minutes to set.

Can I make one large tart instead of tartlets?

Yes. Use a 9-inch tart pan with removable bottom. Blind bake 15–18 minutes, fill with pistachio cream, and bake 18–22 minutes until set.

Cool, then top with raspberries and glaze.

Are frozen raspberries okay?

Not ideal for topping because they release water and lose their shape. If needed, use fresh for the top and save frozen berries for a compote on the side.

Can I reduce the sugar?

You can cut the sugar in the pistachio cream by about 20% without affecting texture. Keep some sweetness to balance the nuts and tart berries.

What’s the difference between pâte sucrée and pie crust?

Pâte sucrée is sweeter and more cookie-like, with a tender, sandy crumb.

It’s designed for tarts and holds delicate fillings nicely.

Wrapping Up

Pistachio raspberry tartlets deliver that French bakery charm without complicated steps. The crisp shell, silky pistachio cream, and fresh berries feel refined, yet they’re easy to make ahead and assemble for guests. Keep the technique simple, use good ingredients, and finish with a glossy glaze.

You’ll have a dessert that looks stunning, tastes balanced, and fits any celebration, from brunch to late-night cocktails.