It’s worth noting that both the tartlet shells and pistachio paste can be made well ahead of time. The raspberry pistachio combo is amazing. I’ve topped mine with rose petals but you can use fresh raspberries, dots of raspberry jam or even crushed up freeze-dried raspberries. The tarts will be cold enough to set the chocolate and you can serve immediately. The topping: The melted chocolate can just be drizzled over as soon as the tarts come out of the fridge.Family-friendly: A tasty alternative to almond and peanut butter the whole family will love. Freshest flavor: Homemade pistachio creme tastes better than any storebought product.

Setting: Now you just need to let them set, in the fridge for 4 hours or overnight. Easy to make: Ready in about 15 minutes and all you need are two ingredients and a food processor.

The cheesecake filling: The cheesecake mixture all just gets beaten together in a bowl, and is then piped or spooned into the tart shells.

Mine is quite firm, so I roll little balls and press them into the bottom of the mini tart shells. The pistachio paste: If you’re making your pistachio paste from scratch you can do that while the tartlet shells are chilling or make it up to a week or more ahead of time.These raw tart shells need to chill for at least 2 hours before baking until golden and crisp.

Tartlet shells: You’ll start by making a very simple pastry dough, rolling out on a floured work surface then cutting rounds before shaping into a muffin tin.Detailed quantities and instructions in the recipe card below.

Pistachio paste