Cherry Pistachio Cream Tarts

Cherry Pistachio Cream Tarts

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When Melina was a child cream horns were a favorite. Unintentionally, this recipe conjures the best from that nostalgia and is simultaneously refreshing and indulgent. It’s a low-maintenance recipe perfect for summer, and, loaded with cheery tart and rainier cherries, delivers big on *wow.*

The pastry shells can be made a day in advance and the filling can be prepared up to 5 days in advance, leaving only the assembly to do before serving to guests.

Serves
Prep Time
Cook Time
9
20
15

Ingredients:

  • 1 package quality puff pastry, such as Dufour
  • 2 cups sour cherries
  • 2 cups Rainier cherries
  • 1 package cream cheese
  • 1 cup sour cream
  • 2 tbsp La Tourangelle Roasted Pistachio Oil
  • 1/3 cup pistachios, toasted until fragrant
  • 1 tbsp confectioners sugar, sifted
  • Buttermilk, for brushing pastry
  • Demerara sugar, for sprinkling

Directions:

  1. Thaw pastry overnight in the refrigerator. Remove from fridge 15 minutes before working, and on a lightly floured surface, roll out pastry until 1/4-inch thick. Cut into 9 squares and arrange on a baking sheet between layers of parchment, then refrigerate.
  2. Use an immersion blender or food processor to blend sour cream, cream cheese, pistachio oil, and confectioners sugar. Mixture should look uniform and silky smooth.
  3. Use a spice grinder or mortar and pestle to crush the pistachios. A mixture of coarse chunks and fine crumbs is ideal. It’s helpful to remove portions of fine crumb matter as you pulse so as not to turn them into nut butter.
  4. Preheat oven to 375 degrees, convection setting. Use a sharp knife to score along each side of pastry, creating a frame or border about 1/2-inch in from the edge. Repeat with each square, arranging them on two baking sheets. Refrigerate one batch while you work with the other.
  5. Paint pastries with buttermilk and sprinkle with Demerara sugar. Bake pastries for 15 minutes or until deeply golden – you may need to rotate pans halfway through for even baking.
  6. Cool pastries on a wire rack until they can be easily handled. With a serrated knife, hold knife sideways and slice along the scored frame until the pastry “lid” can be removed. Enjoy these as cook’s snack while working on assembling the tarts!
  7. Dollop sour cream-cream cheese mixture into each pastry once at room temperature. Top with cherries, then sprinkle with crushed pistachios. Eat immediately.

Recipe and Image by Melina Hammer