These delightful tartlets feature a delicate blend of rosewater-infused cream, juicy pomegranate arils, and crunchy salted pistachios, all nestled in flaky mini tart shells. The combination of flavors and textures creates a tantalizing dessert that's both visually stunning and irresistibly delicious.
Ingredients:
- 1 package frozen mini tart shells
- 1 cup pomegranate arils
- 1/2 cup shelled salted pistachios, chopped
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon rosewater
- 1/4 teaspoon vanilla extract
- Whipped cream, for garnish optional
Instructions:
Warm the oven up to 175F 350C
Put the frozen mini tart shells on a baking sheet and bake them as directed on the package until they turn golden brown
This should take about 10 to 12 minutes
Put the heavy cream in a small saucepan and heat it over medium-low heat until it starts to simmer
Take it off the heat and mix in the sugar until it's all mixed in
Mix the rosewater and vanilla extract together by adding them and stirring
Allow the mixture to cool a little
After the tart shells have cooled, put a spoonful of the cream mixture in each one
Put pomegranate arils and chopped pistachios on top of each tartlet
Put it in the fridge for at least 30 minutes before you serve it
If you want, top it off with whipped cream before serving
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