Créé avec l’IA
Pistachio Mini Tarts with Lemon Cream
45 min 598 kcal par portion Moyen
Ingrédients
4 Portions
- shelled pistachios1 cup
- all-purpose flour1 cup
- unsalted butter0,5 cup
- sugar0,25 cup
- heavy cream0,5 cup
- lemon juice0,25 cup
- lemon zest1 tablespoon
- honey2 tablespoons
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a food processor, combine the shelled pistachios and all-purpose flour. Pulse until the pistachios are finely ground.
- 3
Add the unsalted butter and sugar to the food processor. Pulse until the mixture resembles coarse crumbs.
- 4
Press the mixture into the bottoms and up the sides of mini tart pans.
- 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
In a medium bowl, whisk together the heavy cream, lemon juice, lemon zest, and honey until well combined.
- 7
Spoon the lemon cream into the cooled tart shells.
- 8
Refrigerate the tarts for at least 1 hour before serving to allow the cream to set.
- 9
Serve chilled and enjoy your Pistachio Mini Tarts with Lemon Cream.
