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Raspberry Tartlets with Pistachio Crust and Toasted Meringue Recipe

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★★★★★

4.4 from 74 reviews

These Raspberry Tartlets with Pistachio Crust are a delightful combination of tart, sweet, and nutty flavors wrapped in a flaky, buttery crust. Filled with a homemade raspberry honey jam and topped with a light, fluffy honey meringue, these delicate tartlets are perfect for special occasions or a sophisticated dessert treat.

Ingredients

Scale

For the Raspberry Jam

  • 24 oz raspberries
  • 1 cup honey
  • ¼ cup lemon juice
  • ¼ tsp salt
  • 2 tsp vanilla bean paste

For the Pistachio Crust

  • 2½ cups cake flour
  • ¼ cup ground pistachios (unsalted)
  • pinch salt
  • ½ cup unsalted butter, softened (1 stick)
  • ⅔ cup sugar
  • 1 egg
  • 1 tsp vanilla bean paste

For the Meringue

  • 2 egg whites
  • 2 Tbsp honey
  • 2 Tbsp sugar
  • pinch salt
  • 1 tsp vanilla bean paste

For Garnish

  • Fresh raspberries
  • Chopped pistachios

Instructions

  1. Make the Raspberry Jam: Combine raspberries, honey, lemon juice, and salt in a large saucepan. Warm over medium-high heat, stirring frequently, until the mixture boils. Once boiling, reduce heat to a simmer and cook for about 20 minutes until thickened. Remove from heat and stir in vanilla bean paste. Allow jam to cool completely; it can be made ahead and refrigerated.
  2. Prepare the Pistachio Crust: In a small bowl, mix together cake flour, ground pistachios, and salt. In the bowl of a stand mixer, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla bean paste and mix to combine. Gradually add the flour mixture on low speed and mix until just incorporated.
  3. Chill and Roll the Dough: Turn the dough onto a lightly floured surface and knead slightly to form a disc. Wrap in plastic and freeze for 20 minutes. Meanwhile, grease twenty-four 2.5″ tartlet pans. After chilling, roll out the dough to about 1/8″ thickness. Line each tartlet pan carefully with the dough without stretching, re-rolling scraps as needed. Place tartlets on a baking sheet and freeze for 10 minutes.
  4. Bake the Tartlet Crusts: Preheat oven to 350°F (175°C). Bake the tartlet shells on the baking sheet for 10-15 minutes or until pastry appears dry and slightly browned. Remove and cool completely.
  5. Make the Honey Meringue: In a large heatproof bowl, combine egg whites, honey, sugar, and salt. Whisk to blend and set the bowl over a pan of simmering water (double boiler), making sure the water does not touch the bowl. Whisk constantly until the mixture reaches 160°F (about 8-10 minutes). Transfer to the stand mixer bowl and whip with a whisk attachment until medium-stiff peaks form. Add vanilla bean paste and mix to incorporate.
  6. Assemble the Tartlets: Fill each cooled tartlet crust with about 2 tablespoons of the raspberry jam. Spoon or pipe the honey meringue on top of each tartlet. Optionally, toast the meringue using a kitchen torch or under a broiler briefly for a golden finish. Garnish each tartlet with a fresh raspberry and a sprinkle of chopped pistachios. Serve and enjoy!

Notes

  • Vanilla bean paste provides a richer, more authentic vanilla flavor than extract and can be found in specialty stores or online.
  • Cake flour ensures a tender, delicate crust texture; if unavailable, a low-protein flour can be substituted.
  • Using unsalted pistachios allows better control over seasoning and salt balance in the crust.
  • Freezing dough and tartlet shells helps maintain shape and prevents shrinking during baking.
  • Honey in the meringue adds sweetness and helps stabilize the egg whites when heated.
  • Toasting the meringue is optional but adds a lovely visual appeal and subtle caramel flavor.

Keywords: raspberry tartlets, pistachio crust, honey meringue, raspberry jam, mini tartlets, dessert, baking, elegant dessert

Find it online: https://thefoodrecipe.com/raspberry-tartlets-with-pistachio-crust-and-toasted-meringue-recipe/