Elegant bite-sized tartlets filled with creamy pistachio custard and topped with crushed nuts.

1 cup unsalted pistachios, shelled

3/4 cup heavy cream

2 egg yolks

1/4 cup sugar

2 tbsp butter

1 tsp vanilla extract

12 mini tart shells (store-bought or homemade)

Crushed pistachios for garnish

Cook Mode Prevent your screen from going dark

1. If needed, bake mini tart shells at 350°F for 10–12 minutes; cool completely.

2. Blend pistachios until finely ground.

3. In saucepan, whisk egg yolks, sugar, and cream over medium heat until slightly thickened.

4. Remove from heat; stir in ground pistachios, butter, and vanilla.

5. Spoon or pipe filling into tart shells and chill 1 hour to set.

6. Garnish with crushed pistachios before serving.

Toast pistachios lightly for deeper flavor.

Chill tartlets before serving for the best texture.

Can be made a day ahead; keep refrigerated.