Pistachio and Raspberry Mini Tarts

Instructions

1. 1

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

2. 2

   In a food processor, combine 1 cup of shelled pistachios and 1 cup of all-purpose flour. Pulse until the pistachios are finely ground.

3. 3

   Add

4. 4

   5 cup of unsalted butter and

5. 5

   25 cup of sugar to the food processor. Pulse until the mixture forms a dough.

6. 6

   Press the dough into mini tart pans, ensuring an even layer on the bottom and sides.

7. 7

   Bake the tart shells in the preheated oven for 12-15 minutes, or until lightly golden. Remove from the oven and let them cool completely.

8. 8

   Once the tart shells are cool, spread a thin layer of raspberry jam (about 2 tablespoons) on the bottom of each tart shell.

9. 9

   Arrange

10. 10

    5 cup of fresh raspberries on top of the jam in each tart.

11. 11

    Serve the mini tarts immediately or refrigerate until ready to serve.