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Pistachio Tarts Recipe

Ingredients

How to make it

  • To make tart shells cream sugar and butter in bowl until fluffy.
  • Add egg and beat until mixture is smooth and well blended.
  • Add flour and 1/4 teaspoon vanilla and mix well.
  • Dough will be soft and slightly sticky.
  • Divide into 6 equal balls and cover with plastic wrap and let rest in refrigerator 10 minutes.
  • Lightly flour rolling pin and work surface and roll each ball of dough into a 4-1/2 inch circle.
  • Lightly press dough into 3-1/2” tart pans and refrigerate covered 1 hour or until pastry is firm.
  • To prepare filling beat eggs and sugar until well blended.
  • Add corn syrup, vinegar, butter, vanilla and salt and mix well then stir in nuts.
  • Preheat oven to 350.
  • Spoon filling into chilled tart shells bringing it to within 1/4-inch of top of shells.
  • Bake for 20 minutes.
  • Remove from oven and set on wire racks to cool slightly.
  • Whip cream until it forms soft peaks then fold in sugar and 1/8 teaspoon vanilla.
  • Serve tarts warm topped with a dollop of cream.

Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    I am in love with this recipe! Pistachio nuts are one of my favourites! Thanks for another great post!
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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