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
- 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
- Fresh berries
- Slightly toasted chopped pistachios
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.
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.
Mix berries and sugar in a small bowl and set aside for 30 minutes at room temperature.
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.
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