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- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour and powdered sugar.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, until the dough comes together.
- Mold the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
- Roll the dough out onto a lightly floured surface and cut out the circles to fit into mini tart pans. - Press dough into pans and trim off excess.
- Prick the bottom with a fork.
- Bake tart shells for 15 - 20 minutes or until golden brown.
- Let it cool completely.
- In a medium bowl, beat heavy cream until stiff peaks form.
- In another bowl, beat cream cheese, granulated sugar and vanilla extract until smooth.
- Fold in whipped cream until well combined.
- Spoon cream mixture into cooled tart shells.
- Top with pieces of pineapple and chopped pistachios.
- Chill in the refrigerator for at least 1 hour before serving.
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