Pistachio Cream Cheese Tartlets Recipes

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PISTACHIO PUDDING TARTS



Pistachio Pudding Tarts image

For St. Patrick's Day or anytime you want a treat that's green, refreshing and delightful, try these tempting tarts suggested by Bettye Linster of Atlanta, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 5

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1-3/4 cups cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix

Steps:

  • In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended. , Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased mini-muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely. , For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.

Nutrition Facts : Calories 165 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM



Pistachio Layer Cake with Cream Cheese Buttercream image

This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.

Provided by John Somerall

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 2h35m

Yield 20

Number Of Ingredients 19

cooking spray
3 cups unsalted pistachios
2 ⅓ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup unsalted butter
1 ¾ cups white sugar
5 large egg whites
½ cup sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk
1 drop green gel food coloring
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter
8 cups powdered sugar
2 teaspoons vanilla extract
1 drop green food coloring

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
  • Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
  • Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
  • Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
  • Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
  • Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
  • Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
  • Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
  • Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g

PISTACHIO CREAM CHEESE FINGERS



Pistachio Cream Cheese Fingers image

These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.

Provided by IRENED

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h45m

Yield 100

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 (3 ounce) package instant pistachio pudding mix
1 teaspoon baking powder
½ teaspoon salt
3 (1 ounce) squares semisweet chocolate
1 teaspoon shortening

Steps:

  • In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
  • Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
  • In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 51.1 mg, Sugar 3.1 g

PISTACHIO CREAM CHEESE TARTLETS



Pistachio Cream Cheese Tartlets image

Bite sized treat are terrific for appetizers on a buffet or served at a tea. Light and flavorful and oh, so easy to make! Cream cheese crust done in mini muffin pans makes them extra tasty.

Provided by GrammaJeanne

Categories     Tarts

Time 35m

Yield 48 tarts, 48 serving(s)

Number Of Ingredients 8

1 cup butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
4 ounces cream cheese, softened
1 (3 ounce) package instant pistachio pudding mix
1 3/4 cups cold milk
2 tablespoons granulated sugar
1/4 cup pistachio nut, chopped medium-fine

Steps:

  • For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
  • Shape into 48 balls of aobut 1 inch each.
  • Press onto bottom and up sides of ungreased mini-muffin cups.
  • Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
  • For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
  • Cover and refrigerate for 5 minutes.
  • Spoon into tart shells; sprinkle with pistachios and serve.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 88.9, Fat 7, SaturatedFat 4.2, Cholesterol 19.2, Sodium 52.7, Carbohydrate 5.3, Fiber 0.2, Sugar 0.6, Protein 1.5

PISTACHIO TART



Pistachio Tart image

Provided by Claire Robinson

Time 1h26m

Yield 6 servings

Number Of Ingredients 6

1 box frozen phyllo (filo) dough, thawed
2 tablespoons butter, melted, or as needed
1 cup chopped pistachios
8 ounces herbed goat cheese
1 pint grape tomatoes, halved
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
  • Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
  • Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
  • Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
  • Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.

PISTACHIO BAKLAVA TARTLETS



Pistachio Baklava Tartlets image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Number Of Ingredients 0

Steps:

  • Melt 5 tablespoons butter in a skillet over medium heat. Place 15 mini phyllo shells on a baking sheet and brush with 1 tablespoon of the melted butter. Bake at 350 degrees F until just golden, 10 minutes. Meanwhile, add 1/4 cup chopped pistachios, 1/4 cup each honey and sugar, 1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate. Let cool.

FRUIT TARTLETS IN PISTACHIO PHYLLO SHELLS



Fruit Tartlets in Pistachio Phyllo Shells image

Categories     Berry     Fruit     Nut     Dessert     Bake     Quick & Easy     Pistachio     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 tartlets

Number Of Ingredients 10

2 tablespoons unsalted butter
3 tablespoons shelled pistachios
3 phyllo sheets, thawed if frozen
1 1/2 tablespoons packed light brown sugar, or to taste
1/2 small peach
1 cup assorted berries
2 tablespoons honey
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 cup sour cream

Steps:

  • Preheat oven to 375°F and butter four 1/2-cup muffin cups.
  • Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
  • On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don't worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
  • While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
  • In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
  • Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.

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