Servings: 12 people
Calories: 180kcal
Cost: $15
Equipment
- Mixing bowls
- Blender or food processor
- Spatula
- Tartlet molds or muffin tin
- Oven
Ingredients
- 1 cup crushed Digestive or Graham cookies
- ½ cup melted butter
- 2 tbsp sugar
- 1 cup shelled, roasted pistachios
- ½ cup sugar
- 2 large eggs
- ½ cup heavy cream
- ½ cup well-drained crushed pineapple
- 1 tsp vanilla extract
- to taste Fresh pineapple slices or chunks for decoration
- to taste Chopped pistachios optional for decoration
Instructions
- Preheat the oven to 180°C (350°F).
- Mix the crushed cookies, melted butter, and sugar until it resembles wet sand.
- Press the mixture firmly into tartlet molds and smooth the crust with a spoon.
- Bake for 10 minutes and let cool.
- In a blender, combine pistachios, sugar, eggs, heavy cream, crushed pineapple, and vanilla extract. Blend until smooth.
- Pour the filling over the cooled crusts evenly.
- Bake tartlets for 20-25 minutes until filling is firm and slightly golden.
- Let cool completely and optionally brush with apricot jam for shine.
- Decorate with fresh pineapple and chopped pistachios before serving.
- This recipe can be made a day in advance—just add decorations before serving.
Notes
This recipe can be made a day in advance—just add decorations before serving. For a twist, you can substitute crushed pineapple with mango or peach chunks. Store leftovers in an airtight container in the fridge for up to 3 days. Toasting pistachios before blending can enhance their flavor. Decorate with fresh toppings just before serving to maintain freshness and presentation.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg
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