If you’re a pistachio fan like me, I bet you are going to LOVE these mini pistachio pies. It’s made of pistachio golden buttery crust filled with pistachio cream dotted with some berries, and to top it all – fresh mascarpone cream that make these mini pies so pretty and fancy-looking.
It’s definitely a dessert that’s a show-stopper and will make everyone who sees (and tastes) it – say WOW. Guaranteed!
Mini Pistachio Pie with Mascarpone Cream and Berries
For pistachio crust:
- 140 grams all-purpose flour
- 30 grams natural pistachios
- 50 grams sugar
- Pinch of salt
- 80 grams cold butter cut into cubes
- 1 egg yolk
- 1/2 tsp. vanilla extract
For pistachio cream:
- 60 grams natural ground pistachios
- 60 grams sugar
- 60 grams cold butter cut into cubes
- 1 large egg
- 1 tsp. pistachio paste
- 1 tbsp. all-purpose flour
- 60-70 grams frozen or fresh berries
Berries:
- 50 grams frozen (thawed or fresh berries)
- 20 grams sugar
For mascarpone cream:
- 250 grams mascarpone cheese at room temperature
- 80 grams sugar powder
- 1 tsp. vanilla extract
- 250 ml. heavy cream
Decoration:
- Fresh berries
- Slightly toasted chopped pistachios
Pistachio crust:
- In a food processor with a steel blade put flour, pistachios, sugar, salt and butter and blend until mixture is crumbly.
- Add egg yolk and vanilla and continue to blend just until large chunks of dough form.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork pierce the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
- Preheat oven to 170c degrees.
- Bake the tartelette crusts for 8 minutes until they start to set and get a very light golden shade.
- Cool at room temperature.
Pistachio cream:
- In a food processor with a steel blade put pistachio powder, sugar and butter and blend until crumbly mixture form.
- Add in egg, pistachio paste and flour and blend until smooth.
- Fill the tartelette shells with cream and flatten the top.
- Place a few frozen or fresh berries onto the cream.
- Bake for about 10-13 minutes until golden and set.
- Cool completely at room temperature.
Berries:
- Mix berries and sugar in a small bowl and set aside for 30 minutes at room temperature.
Mascarpone cream:
- In a bowl of a mixer whip mascarpone, sugar powder and vanilla on medium speed until combined.
- Increase the mixer speed to high and gradually add in the cream while whipping until a stable cream forms.
- Transfer the cream into a piping bag with a large serrated piping tip.
- Over each tartelette place about 2-3 berries.
- Drizzle over a mound of mascarpone cream, so that it hides the berries.
- Decorate with fresh berries and sprinkle chopped toasted pistachios.
- You can also prepare the recipe in one 22 cm round pie pan. Baking time will be longer.
- Keep the tartelettes in a sealed container in the refrigerator for up to 4 days, but it’s at its best on the day you make it.
- You can use any kind of berries you like. I used a combination of red currants and blueberries.