Pistachio crust for tartlets (or cookies)
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I adore pistachios. I love almonds. I like to add things I love to tart crusts. So I went from an almond to a pistachio pastry, and I liked it. Use salted pistachios for a undertone similar to the one you´d have by adding salted butter. Prebake the crust before pouring a filling, as it´s quite delicate and would be rather soft otherwise (which I personally like, but perhaps you don´t ) . As a topping, lemon, grapefruit or (blood) orange curd will work nicely here. And a meringue swirl, if you like it extra sweet and want to use up the three leftover whites.
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