Strawberry and Lime Pistachio Mini Tarts
One exquisite flavour combination is represented in this new dessert. Pistachio and lime... if you have never tried them in combination, now you have the perfect occasion to do it. And if you throw strawberries in the mix, you will get yourself a fresh dessert, creamy and rich in flavour. Easy to make, here comes another guilt-free treat.
I have previously shown you how to prepare dark (and white) chocolate tarts, lemon tarts, and even apple frangipane tarts. Today's recipe is slightly different from the tarts I have shared with you so far because it uses pistachio nuts to add creaminess to the tart and to bring a buttery flavour. Pistachios are the key ingredient in this recipe. They help create a creamy texture and in combination with lime and strawberries, are simply divine.
This tart is dairy-free. The crust is made of vegan shortcrust pastry using high-quality plant-based butter*. In case vegan butter is not accessible to you, you can replace it with regular butter, or even use coconut oil instead. Bear in mind that using coconut oil may affect the flavour as well as the texture of the crust.
Ingredients:
Crust:
90 g spelt flour
50 g vegan butter (cold)
30 g coconut sugar
1 tbsp cold water
Pistachio lime filling:
50 g pistachios (without the shells)
100 ml full-fat coconut milk
60 g maple syrup (or honey)
10 g vanilla
10 g cacao butter (melted)
zest and juice of 1 lime
For the topping:
strawberries
maple syrup to glaze
Preparation:
Pre-step: Soak the pistachio nuts in warm water for 8 hours.
Crust:
In a bowl, combine the spelt flour and the coconut sugar.
Using your fingers, rub the cold butter into the flour and sugar mixture. Work fast not to let the butter melt from the warmth of your hands.
Add the cold water.
Mix until just combined and a ball is formed.
Let the pastry chill in the fridge to about 30 minutes.
After 30 minutes, take the pastry out of the fridge and roll it out.
Place the pastry in mini tart tins and bake at 170 degrees C for about 15 minutes.**
Remove the crusts from the oven and let them cool down.
Pistachio lime filling:.
Drain the pistachios from the water, peel them and add them to a blender.
Add the rest of the ingredients to the blender as well and process until smooth.
Pour the filling over the cooled crusts.
Refrigerate for 8-10 hours (or overnight).
Decorate with strawberry slices on top and glaze with maple syrup.
Et voila! This is how you prepare this so delicious yet simple dessert. Everyone at home loved it, I hope you test it yourselves. If you do, please leave a comment below to let me know!
Serves 2-3 (12 cm in diameter) mini tarts.
Tips: * I used a plant-based Swiss brand butter containing shea butter and coconut oil.
** The baking time may vary depending on whether you use butter or coconut oil.
