Blackberry Pistachio Cream Tart

Ingredients:

 

1 1/4 cups all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

2 tablespoons cold water

1 cup fresh blackberries

1/3 cup sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

1/2 cup heavy cream

1/2 cup mascarpone cheese

2 tablespoons crushed pistachios (plus extra for garnish)

 

Directions:

Preheat oven to 350°F (175°C). In a bowl, combine flour and powdered sugar. Cut in the butter until mixture is crumbly. Add water and mix until dough forms.

Press the dough into mini tart pans and bake for 12–15 minutes or until golden. Let cool completely.

In a small saucepan, heat blackberries, sugar, and lemon juice over medium heat until berries burst and mixture thickens (about 5–7 minutes). Let cool and blend into a purée.

In a bowl, whip heavy cream until soft peaks form. Add mascarpone and vanilla extract. Fold in blackberry purée and crushed pistachios until smooth.

Fill the cooled tart shells with the cream mixture. Top with whole blackberries and a sprinkle of pistachios. Chill for at least 1 hour before serving.

Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes + chill

Kcal: 290 kcal | Servings: 6 mini tarts

Tips:

Use a piping bag for a clean and elegant filling presentation.

Chill the tart shells before filling to keep them crisp.