Pistachio and Raspberry Crème Brûlée Tarts

Description

A refreshing dessert that combines the richness of crème brûlée with the crunch of pistachios and the tartness of raspberries.

Ingredients

For the Pistachio Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup chopped fresh pistachios
• 1 tablespoon honey

For the Raspberry-Laced Custard:

• 2 cups heavy cream
• 1 cup granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup raspberry jam
• Fresh raspberries for garnish

Instructions

Prepare the Pistachio Crust:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and confectioners' sugar. Add the softened butter and mix until a crumbly dough forms.
3. Stir in the chopped pistachios and honey until well combined.
4. Roll out the dough to about 1/8 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter or the rim of a glass.
5. Place the shaped dough onto the prepared baking sheet and bake for 18-20 minutes, or until lightly golden brown.

Prepare the Raspberry-Laced Custard:

1. In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and let steep for 10-15 minutes to allow the flavors to meld together.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible.
4. Stir in the raspberry jam.

Assemble the Tarts:

1. Arrange the baked pistachio crusts in a mini muffin tin or ramekins.
2. Pour the raspberry-laced custard mixture into each tart shell, filling them about 3/4 of the way full.
3. Sprinkle with granulated sugar and caramelize the top using a kitchen torch.

Serve

Serve chilled, garnished with fresh raspberries and a sprinkle of powdered sugar if desired.