Pistachio Mini Tarts with Lemon Cream

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a food processor, combine the shelled pistachios and all-purpose flour. Pulse until the pistachios are finely ground.

3. 3

   Add the unsalted butter and sugar to the food processor. Pulse until the mixture resembles coarse crumbs.

4. 4

   Press the mixture into the bottoms and up the sides of mini tart pans.

5. 5

   Bake the tart shells in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let them cool completely.

6. 6

   In a medium bowl, whisk together the heavy cream, lemon juice, lemon zest, and honey until well combined.

7. 7

   Spoon the lemon cream into the cooled tart shells.

8. 8

   Refrigerate the tarts for at least 1 hour before serving to allow the cream to set.

9. 9

   Serve chilled and enjoy your Pistachio Mini Tarts with Lemon Cream.