Wednesday, May 23

Raspberry, Mascarpone, and Pistachio Tarts

After baking and eating these adorable tarts, I can definitely say that they have been added to the list of our favorite desserts. The pistachio shells are delicately crisp and the mascarapone filling is to die for! I have to admit that while assembling them, more filling went directly into my mouth than into the tarts. :)

Continue for Recipe

Recipe adapted from Desserts for Breakfast

For the tart shells:
240 gr of  flour
65 gr shelled pistachios (I used dry roasted unsalted, I wasn't able to find raw ones)
50 gr of sugar
7 Tbspn od cold butter
1 egg yolk
3-4 Tbspn of cold water

1. In a food processor, combine the flour, pistachios, and sugar and process 
until the pistachios are finely ground.
2. Using the food processor or a pastry cutter, cut the cold butter into the flour mixture
 until the size of small peas.
3. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
4. Form the pastry into a ball and refrigerate for at least one hour. 
(or stick it in the freezer for a shorter amount of time.)
5. Preheat the oven to 425 degrees F.
6. Remove the pastry dough from the fridge and press the dough into the tart pans. Prick the bottom of the dough all over with a fork. Return to freezer for a few minutes if the dough has softened.
7. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove from oven and let cool.

For the filling:
450 gr mascarpone cheese
1/4 cup brown sugar
1/2 cup heavy cream
1 tspn vanilla extract
freshly grated zest of 1 lemon

1. In a mixer bowl with the whisk attachment, whip the mascarpone, brown sugar, and 
heavy cream on medium high until soft peaks.
2. Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
3. Spoon the filling into the cooled tart shell, and smooth with a spatula. Top with raspberries or berries/fruit of your choice.


  1. Those looks so yummy!

    xo Jennifer

  2. These look AMAZING, plus they are just adorable. Adding this to my list of things to make!

    xo, Yi-chia
    Always Maylee

  3. I want those little tart holders ... those are adorable! Not sure what I would do with them, but they are cute.
    Can you tell I don't cook? ;)
    Seriously though ... I will now be calling you Martha.

    1. Haha thank you! But you should give these a try, they are really easy to make! :)

  4. great! you always cook such a cool things!!

  5. Oh wow! These look beyond amazing! Where did you get those adorable tins?

    1. Thank you:) I found the little tins at Bed Bath & Beyond sometime last year :)

  6. OH MY GOD. stop my stomach just grumbled. But actually. i wasn't hungry a second ago but now im craving some of these SO MUCH. you are a great photographer (and clearly a good cook/baker!) I can't wait to see moree from you:) just found your blog from Atlantic Pacific and I'm so very glad that I did! <3 I'm a new GFC follower as Wear Abouts
    Crystal Bullet Necklace Giveaway!!!

  7. Pistachios and raspberry is a lovely combination. So yummy! thanks for the great recipe!

  8. These tarts are gorgeously adorable, and the pistachio crust makes them even better. And aren't those tart pans the cutest things?

  9. I like to visit this blog because every time the experience is better.

  10. These looks divine! And just found your blog, it is so nice!

  11. Oooooo! YUM YUM YUM. I can't wait to try this recipe. I'm so glad I found your blog. yippee!

    xx Love & Aloha

  12. Looks so delicious and it's cute too.... I'm hungry now

    xx Fesi

  13. Beautiful!:)

  14. Oh my goodness! You're such a chef! I am so impressed! Those look seriously amazing, my mouth is watering!

    The Urban Umbrella

  15. These look so delicious and fun to make. Yum

  16. I'm going to be trying them out this weekend - they look absolutely amazing :D I have a question... Would it be alright for me to fill the tarts two hours before serving? Would it make the crust soggy and can I avoid this? Thanks~~

    1. You can definitely fill them earlier, the filling is a thicker consistency and will not make the tarts soggy at all. Mine still tasted great even the next day. Good Luck!

    2. Ok, that's great! Looking forward to the results :)

    3. I served the mini tarts for supper (for a small group of 20) and it was a success! Thank you very much for the recipe!