I confess: pistachio is my absolute favorite, it drives me crazy. And when March 8th arrives, the craving for mimosa is unavoidable. So I thought: why not combine the two? Thus were born the soft pistachio mimosa mini tarts: small, elegant, super indulgent and perfect to give as a gift or bring to the table for Women’s Day. They are easy to make, visually impressive and always make a great impression. One leads to another 😍
Also try these desserts for Women’s Day:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 2 eggs
- 1/4 cup milk
- 1 3/8 cup all-purpose flour
- 3 1/3 tbsp vegetable oil
- 3/4 cup granulated sugar
- 7 fl oz milk
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
- 3 tbsp + 1 tsp pistachio paste
- 3.5 oz mascarpone
- 3.5 oz heavy whipping cream
Tools
mini tart molds
Steps
For the preparation of the Pistachio Mimosa Mini Tarts watch the video HERE.
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Let’s prepare the base: Beat the eggs with the sugar until you get a pale, creamy mixture. Add the oil.
Add the milk, mix, then incorporate the flour and baking powder.
Pour the batter into the mini tart molds. Pour any leftover batter into a separate pan: we’ll use it for the mimosa decoration. Bake at 356°F for about 20 minutes.
Prepare the pistachio cream: In a small saucepan place the cornstarch, sugar, pistachio paste and milk. Bring to the heat, stirring until the cream thickens.
Transfer to a bowl, cover with plastic wrap directly on the surface and let cool in the fridge.
When it’s well chilled, fold in the whipped cream gently until combined.
Assembly:
Fill the soft mini tarts with the pistachio cream (a piping bag works best for a neat result). Cut the sponge cake made from the leftover batter into small cubes.
Distribute the sponge cubes on top of the mini tarts to create the classic mimosa effect.
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🌼 Final result
Soft, creamy and super theatrical mini tarts, perfect for March 8th. If you love pistachio as much as I do… these mini tarts will make you lose your mind 💚
storage:
❄️ In the refrigerator for 2–3 days
Also great prepared the day before
Not suitable for freezing
FAQ (Questions & Answers)
Can I use ready-made pistachio cream?
Yes, that’s perfectly fine.
Can I replace pistachio with hazelnut?
Yes, they are delicious with hazelnut as well.
Can I prepare them in advance?
Of course, they are even better the day before.
⭐ Why you’ll love them
Perfect for March 8th
Elegant mini portions
Wow effect
Creamy and soft
Pistachio takes center stage 😍
