White Chocolate Pistachio Tarts

Products Used



    1. Preheat oven to 350°F.  Bake crust in small tart molds until golden brown, about 18-22 minutes.  Remove from oven and allow to cool.
    2. While tart crusts are baking, prepare filling.  Bring sugar, cream, salt and cardamom to a boil.  Remove from heat.  Stir in white chocolate chips and vanilla until smooth.  Fold in pistachios.
    3. Pour pistachio ganache into cooled tart shells.  Top with whole roasted pistachios and filigree of melted dark chocolate.  Allow to set until firm.  Chill any leftover tarts.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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