Print Friendly, PDF & Email

If you like pistachios, you should really try this following pistachio tartelettes, which is pistachio heaven! Pistachio short crust pastry, filled with pistachio ganache and pistachio mousse, all topped with green glaze and chopped pistachios.

This is a unique tartelette that pistachio lovers will absolutely adore, as it’s a great, festive creation made only with pistachios.

Pistachio Tartelettes

Photo: Natalie Levin

Pistachio Tartelettes

For salted pistachio crust:

  • 175 grams all-purpose flour
  • 25 grams natural pistachios
  • 100 grams cold butter (cut into cubes)
  • 10 grams sugar powder
  • 1/2 tsp. fine salt
  • 1 egg yolk
  • 1-2 tbsp. cold water (as needed)

For pistachio ganache:

  • 200 grams white chocolate
  • 50 ml. heavy cream
  • 1 tsp. pistachio paste

For vanilla biscuit layer:

  • 1 large egg
  • 40 grams sugar
  • 1/4 tsp. vanilla extract
  • Pinch of salt
  • 50 grams all-purpose flour

For pistachio syrup:

  • 100 grams sugar
  • 125 ml. water
  • 1 tbsp. pistachio puree

For pistachio mousse:

  • 4 grams gelatin powder
  • 20 ml. water
  • 150 ml. milk
  • 1 tsp. vanilla extract
  • 40 grams pistachio paste
  • 3 large egg yolks
  • 30 grams sugar
  • 250 ml. heavy cream

For green glaze:

  • 9 grams gelatin powder
  • 45 ml. water
  • 50 ml. water
  • 100 grams sugar
  • 100 grams glucose or corn syrup
  • 70 ml. milk
  • 100 grams white chocolate
  • Green food coloring (to taste)


  • Roasted pistachios (very finely chopped)

You will need:

  • 12 tartelettes baking rings 7 cm in diameter
  • 1 silicon mold of flat rounds about 6 cm in diameter

Pistachio crust:

  1. In a food processor with a steel blade put flour and pistachios and grind into a fine powder.
  2. Add butter, sugar powder and salt and blend until mixture is crumbly.
  3. Add egg yolk and continue to blend just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  4. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  5. Wrap in plastic wrap and refrigerate for about an hour.
  6. 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.
  7. Using a fork pierce the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
  8. Preheat oven to 170c degrees.

Blind baking:

  1. Put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
  2. Bake for about 10-12 minutes.
  3. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
  4. Cool completely at room temperature.

Pistachio ganache:

  1. Chop the white chocolate and put in a bowl.
  2. Add heavy cream and pistachio paste and solvents together in the microwave or over double-boiler until everything is melted and mixture is smooth.
  3. Cool the mixture at room temperature for about an hour until it begins to thicken and set somewhat.

Vanilla biscuit:

  1. Preheat oven to 170c degrees.
  2. In a bowl of a mixer, whip egg, sugar, vanilla and salt at high speed until you get a stable, airy and bright mixture.
  3. Add in flour and fold gently until blended.
  4. Pour the mixture on an oven tray lined with lightly greased baking paper and flatten to an even layer, about 1-2 cm thick.
  5. Bake for 6-8 minutes or until golden.
  6. Cool completely and separate for the baking paper. Cut into small circles, about 4-5 cm in diameter.

Pistachio syrup:

  1. In a small saucepan put sugar, water and pistachio paste and heat to a boil. Reduce the heat and cook for another 2-3 minutes after boiling.
  2. Cool completely before using.

Pistachio mousse:

  1. in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.
  2. In a medium saucepan put milk, vanilla and pistachio paste and heat to simmering point.
  3. Meanwhile, whisk egg yolks and sugar into a smooth mixture.
  4. Pour about 1/3 of boiling milk mixture over the egg yolks while whisking . Then add in the remaining milk and mix well.
  5. Return the mixture into the pot and stir with a spatula while cooking on medium-low heat until the mixture thickens slightly and reaches a temperature of 82-84c degrees.
  6. Add the gelatin and stir until melted.
  7. Strain the mixture and cool slightly at room temperature.
  8. Whip cream to soft peaks and gently fold into the pistachio cream until smooth.
  9. Pour the mousse into the silicon mold, level the top and freeze for 4-5 hours at least, until completely frozen.

Green glaze:

  1. In a medium bowl mix gelatin and 45 ml. of water and set aside for 15 minutes at room temperature until the gelatin absorbs all the liquid.
  2. In a medium saucepan put 50 ml. water, sugar and glucose and heat to a boil.
  3. When the mixture boils, add in the milk and mix well.
  4. Meanwhile, melt the white chocolate in the microwave or over double-boiler.
  5. When boiling again (after adding the milk), add in the gelatin and mix until melted.
  6. Strain and add into the melted chocolate. Wait a minute, and beat until melted and mixture is smooth.
  7. Add in food coloring until you reach the desired shade.
  8. Cool the glaze to 25-30c degrees.
  9. Extract the frozen passionfruit mousse from the mold and place on a rack.
  10. Pour the glaze, coating the sides and the top of each individual mousse.
  11. Freeze until assembly.


  1. Drizzle pistachio ganache into the baked tartelettes.
  2. Place a circle of vanilla biscuit at the center and brush generously with pistachio syrup. On top, place a glazed mousse and garnish with some finely chopped pistachios.
  • Keep the pistachio tartelettes in a closed container in the refrigerator for up to 4-5 days, but they are at their best two or three days of preparation.
  • Instead of pistachios you can use hazelnuts and convert the pistachio paste into praline paste the same amount.

Infinite pistachio tartelette

Photo: Natalie Levin