Pistachio Rosewater Mini Tarts
Indulge in the enchanting flavors of Pistachio Rosewater Mini Tarts, where nutty pistachios and fragrant rosewater come together to create a luxurious dessert. These cute, bite-sized treats are perfect for any occasion, transforming everyday ingredients into an unforgettable dessert experience. With their vibrant colors and rich textures, these tarts are sure to be a crowd-pleaser that will have everyone reaching for seconds.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Makes approximately 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 cup shelled, unsalted pistachios
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons pure rosewater
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour and sugar; cut in cold butter until crumbly. Add cold water gradually until dough forms. Chill for 30 minutes.
- Roll out chilled dough to 1/8-inch thick. Cut circles to fit mini tart pans and press gently into pans.
- Pre-bake shells for 10-12 minutes until lightly golden.
- While cooling, blend pistachios into a fine powder. In another bowl, whisk eggs, sugar, heavy cream, and rosewater until smooth; stir in ground pistachios.
- Fill tart shells with the pistachio mixture; bake for another 15-20 minutes until set.
- Let cool before serving; garnish with crushed pistachios or edible flowers if desired.
Nutrition
- Serving Size: 1 mini tart (35g)
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Swap pistachios for walnuts or almonds for a different flavor profile. Add a pinch of cardamom or cinnamon for added warmth.