Pistachio Panna Cotta Tarts

Pistachio Panna Cotta Tarts

A classic Italian dessert gets a twist with the addition of crunchy pistachios and creamy panna cotta.

Ingredients

• 1 cup (200g) granulated sugar
• 2 cups (475ml) heavy cream
• 1/4 cup (30g) unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup (120g) pistachio meal or finely ground pistachios
• 8-10 store-bought or homemade tart shells

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, sugar, and butter. Heat over medium heat until the sugar dissolves.
3. Remove from heat and stir in vanilla extract. Let it steep for 10-15 minutes, then strain through a fine-mesh sieve into a clean bowl.
4. Whisk in pistachio meal to prevent lumps.
5. Cover the surface with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Assembly

1. Bake tart shells according to package instructions (about 15-20 minutes).
2. Remove from oven and let cool completely on a wire rack.
3. Spoon about 1/4 cup of chilled panna cotta mixture into each cooled tart shell.
4. Top with chopped nuts and serve chilled.

Tips

• For an extra crunchy texture, sprinkle chopped pistachios onto the filling before serving.
• To ensure stability, fill the tarts just before serving or refrigerate for up to 2 hours in advance.