Mini Pistachio Tartlets

1. Prepare the Tart Shells:
   • Preheat your oven to 350°F (175°C).
   • In a food processor, combine the flour, butter, powdered sugar, and vanilla extract. Pulse until the mixture forms a crumbly dough. If needed, add cold water a little at a time until the dough holds together.
   • Press the dough evenly into the bottom and sides of mini tartlet pans or a muffin tin.
   • Place the tart shells in the refrigerator for 10-15 minutes to firm up.
   • Bake the tart shells for 10-12 minutes or until lightly golden. Remove from the oven and allow to cool.
2. Prepare the Pistachio Filling:
   • In a food processor, pulse the pistachios until finely ground.
   • In a bowl, whisk together the ground pistachios, sugar, vanilla extract, heavy cream, egg, melted butter, and a pinch of salt until smooth.
3. Assemble and Bake:
   • Spoon the pistachio mixture into the cooled tart shells, filling them almost to the top.
   • Bake for 10-12 minutes, or until the filling is set and lightly golden on top.
4. Cool and Garnish:
   • Allow the tartlets to cool completely before removing them from the pans.
   • Garnish with chopped pistachios and a dusting of powdered sugar for an extra touch of elegance.

These Mini Pistachio Tartlets are a perfect blend of buttery crust and creamy, nutty filling—ideal for any celebration or just as a treat to enjoy with a cup of tea! Let me know how they turn out!