Description

Elegant Blackberry Pistachio Cream Tarts are a visually stunning and delicious dessert featuring fresh, juicy blackberries atop a creamy pistachio filling nestled within a buttery, flaky tart crust. Perfectly balancing fruity tartness with nutty richness, these tarts are ideal for sophisticated gatherings or casual celebrations, and can be prepared ahead of time for convenience.

Ingredients

Scale

Tart Crust

1 cup (225g) cold unsalted butter, cubed
2 cups (250g) all-purpose flour
1/2 cup (60g) powdered sugar
1 tsp vanilla extract

Pistachio Cream Filling

1 cup (240ml) heavy cream
8 oz (225g) cream cheese, softened
1/2 cup (60g) powdered sugar
1/2 cup (60g) ground pistachios
1 tsp vanilla extract

Toppings

1 1/2 cups fresh blackberries
1/4 cup chopped pistachios
1 tsp lemon zest (optional)

Instructions

Prepare the Tart Crust: Combine chilled butter, all-purpose flour, and powdered sugar in a food processor until the mixture resembles coarse crumbs. Press the dough evenly into individual tart pans, ensuring uniform thickness. Chill in the refrigerator for 30 minutes to firm up the crust before baking.
Blind Bake the Crust: Line the chilled tart crusts with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for about 15 minutes. Remove weights and parchment paper, then bake for another 10 minutes or until the crusts are lightly golden. This step prevents sogginess when filled.
Make the Pistachio Cream Filling: Whip the heavy cream in a mixing bowl until soft peaks form. Separately, blend softened cream cheese, powdered sugar, vanilla extract, and ground pistachios until smooth. Gently fold the whipped cream into the pistachio mixture to create a light, airy filling.
Assemble the Tarts: Once the tart shells are completely cooled, spoon or pipe the pistachio cream filling into each shell, smoothing the tops. Chill the assembled tarts for at least one hour to allow the filling to set. Just before serving, top with fresh blackberries, sprinkle with chopped pistachios, and add lemon zest if desired.

Notes

Keep all ingredients, especially butter and cream, well chilled to ensure a flaky crust and stable filling.
Fold whipped cream gently into the pistachio mixture to maintain a light texture.
Use fresh, ripe blackberries for best flavor and texture.
Blind bake the crust thoroughly to prevent sogginess under the creamy filling.
Add blackberries and nuts as the very last step to keep toppings fresh and vibrant.

Nutrition

Serving Size: 1 tart
Calories: 320 kcal
Sugar: 18 g
Sodium: 110 mg
Fat: 24 g
Saturated Fat: 11 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 60 mg

Keywords: blackberry tart, pistachio cream tart, elegant dessert, berry pistachio tart, make-ahead dessert, flaky tart crust