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1
On a lightly floured work surface, roll out dough to 1/4-inch thickness.
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2
With a dry pastry brush, sweep off excess flour.
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3
With a 6-inch dessert plate as a guide, use a sharp knife to cut out eight rounds, rerolling scraps as necessary.
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4
Fit dough rounds into eight 4-inch flan rings, pressing into the edges.
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5
Chill for 10 minutes.
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6
Using a sharp paring knife, trim dough flush with the top edge of each ring.
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7
Refrigerate the tartlet shells until well chilled, about 30 minutes.
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8
Preheat the oven to 375F.
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9
Line shells with parchment, leaving a 1-inch overhang.
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10
Fill with pie weights.
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11
Bake until edges are just beginning to turn light golden, about 15 minutes.
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12
Remove parchment and weights; continue baking until surface is light golden all over, about 6 minutes.
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13
Transfer to a wire rack to cool completely.
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14
After 10 minutes, remove tartlets from the rings.
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15
In the bowl of an electric mixer fitted with the whisk attachment, combine creme fraiche, cream, and sugar.
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16
Whisk until soft peaks form.
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17
Using an offset spatula, spread mixture into cooled tartlet shells.
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18
Arrange berries and pistachios on top.
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19
Serve immediately.
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20
In the bowl of an electric mixer fitted with the paddle attachment, mix butter and confectioners sugar on low speed until combined, about 2 minutes.
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21
Add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as needed.
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22
Add 1 cup flour, and mix on low speed until just incorporated, about 30 seconds.
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23
Add remaining 1/4 cup flour, pistachios, salt, and cream; mix just until flour is no longer visible, about 1 minute.
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24
Turn out dough onto a piece of plastic wrap, and flatten to form a disk.
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25
Wrap tightly, and refrigerate for 1 hour or overnight.
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26
Rounds of nut-studded tart dough are draped into 4-inch flan rings, then trimmed with a sharp paring knife before being blind-baked.
