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Pistachio-Almond Tartlets
Tiny, elegant, and completely addictive.
Cream cheese pastry cups filled with an almond-sour cream custard studded with pistachios. Top with a dab of currant jelly for maximum elegance. Can be made ahead and frozen.
- Category
- Desserts
- Servings
- 24
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- ½ cup margarine or butter
- 1 (3-oz) package cream cheese, softened
- 1 cup all-purpose flour
- 1 egg
- 1 cup sugar
- ½ cup sour cream
- ½ cup almond paste, crumbled
- ½ cup coarsely chopped pistachios or almonds
- ¼ cup currant or red raspberry jelly (optional)
Instructions
- 1
Beat margarine and cream cheese until fluffy. Add flour; mix well. Chill about 1 hour. Divide into 24 equal portions; press each into an ungreased 1¾-inch muffin cup.
- 2
For filling, combine egg, sugar, and almond paste; beat until smooth. Stir in sour cream and chopped nuts.
- 3
Spoon filling into each crust. Bake in a 325°F oven for 25 to 30 minutes or until golden. Cool completely.
- 4
To serve, thaw if frozen. Spoon a little jelly over each tartlet if desired.
📝 Store tightly covered at room temperature up to 1 week, or freeze up to 2 months.
Recipe shared by Gerry D