Raspberry Pistachio Cream Tarts

These elegant tarts combine fresh raspberries and creamy mascarpone in a pre-made crust, topped with crunchy pistachios for a stunning dessert that's sure to impress.

Print Recipe

Prep Time 15

Total Time 1

Servings: 6 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the tart filling

1 cup heavy cream
1 cup mascarpone cheese Can substitute with cream cheese or Greek yogurt.
¼ cup powdered sugar
1 teaspoon vanilla extract

For the toppings

1 cup fresh raspberries Frozen raspberries can be substituted.
½ cup chopped pistachios Can be replaced with crushed graham crackers for a nut-free option.
to taste fresh mint leaves for garnish Optional garnish.

For the crust

1 piece pre-made tart shell Using a pre-made shell saves time.

Method

Preparation of the Cream

In a mixing bowl, whip together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract.
Using an electric mixer, beat on medium speed until the mixture forms soft peaks, about 3-5 minutes.

Filling the Tarts

Carefully spoon the whipped cream mixture into your pre-made tart shell, smoothing it out as best as you can.

Adding Toppings

Scatter fresh raspberries generously on top of the cream.
Sprinkle chopped pistachios over the top for added crunch.

Chilling

Pop the tarts into the fridge for at least an hour before serving to help the flavors meld and keep everything refreshing.

Notes

Can be made ahead of time; just add raspberries and pistachios before serving to keep it fresh. Store leftovers tightly covered in the fridge.