Chocolate Pistachio Almond Tartlets
- 1 1/2 cups flour
- 3 tbsps sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes
- 2 tbsps chilled whipping cream
- 1 large egg yolk
- 1/2 cup shelled natural unsalted pistachios (about 2 ounces)
- 1/2 cup slivered almonds (about 2 ounces)
- 1/2 cup sugar
- 1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes
- 1 large egg (or 2 eggs, to give filling more body?)
- 1/3 cup heavy cream (to give more stability to the filling)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 8 oz dark chocolate, chopped
- 8 oz heavy whipping cream
- This recipe is vegetarian
- Produce
- Almonds (1/2 cup)
- Pistachios, natural unsalted (1/2 cup)
- Cooking & Baking
- Almond extract (1/2 tsp)
- Dark chocolate (8 oz)
- Flour (1 1/2 cups)
- Salt (1/4 tsp)
- Sugar (11 tbsps)
- Vanilla extract (1 tsp)
- Dairy
- Butter, unsalted (1 cup)
- Heavy cream (1/3 cup)
- Heavy whipping cream (8 oz)
- Whipping cream (2 tbsps)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
Preparation
Read recipe preparation on userealbutter.com
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Published July 28, 2008 (4 years ago).
6 people saved this recipe.
