Garlic Pistachio Cranberry Tarts

Garlic Pistachio Cranberry Tarts - rich and colorful pillows of flavor, perfect for the snacky spread while watching the game, and all through the holiday season!

 

I expressed an unpopular opinion on Twitter and Facebook the other night. Honestly, I knew the backlash would come.

I asked - what is the appeal of The Princess Bride?

Eeep, I know, what was I thinking? It was early in, I was a little distracted (this was my first time seeing it!), and it did get better as I started to give it my full attention. I laughed out loud several times.

While I did have a couple replies that said they felt the same, most joked that "I can't even look at you now" and "I don't know if I can be friends with you". Several clever people simply said "As you wish."

Cranberries are a classic holiday flavor - see more of our favorite Cranberry Recipes.

People love their pirates, princesses and giants.

I promised to watch again soon, while not doing anything else. Oh, and from the beginning. We missed the several minutes.

On to something I liked the very first time...

Tasty tarts with flavorful pistachio filling and ginger cranberry sauce.

These Garlic Pistachio Cranberry Tarts are one of those recipes I cannot wait to make again, we all liked them that much! The garlic onion pistachio filling is one I keep thinking of, coming up with new ways to use it.

Although 'by the spoonful' is a good choice.

and we have enjoyed the pistachio filling as a dip before...

These have such amazing flavors, people that actually like turkey may not miss it. I only wish I had thought of these years ago - I never ate turkey.

I have also made a gluten free version that tastes just as good - simply using a gluten free pie crust. So yum!

 

Garlic Pistachio Cranberry Tarts

dairy and egg free, vegan, gluten free option

INGREDIENTS:

1+ cup raw pistachios, shelled
water by the tablespoon, as needed
2 small garlic cloves, peeled and minced
1 tablespoon onion powder
sea salt to taste
vegan puff pastry shells (or Easy Vegan Pie Crust for gluten free)
6-7 tablespoons Ginger Cranberry Sauce

INSTRUCTIONS:

Reserve several (12) pistachios to use as garnish.

Combine pistachios and 2 tablespoons water in blender, blend at highest speed until almost creamy.

While blending, add garlic, onion powder and salt. Add water as needed to reach desired consistency, 1 tablespoon at a time. For this recipe, I wanted it thick enough to pipe into tart shells, and have used anywhere from 2-5 tablespoons.

Cook tart shells / pie crust according to package.

Pipe about 2 tablespoons garlic pistachio spread into each, and top with (about a tablespoon) ginger cranberry sauce and a pistachio.

These are great served warm or room temperature.

Do you love The Princess Bride?

Favorite quote?

 

 

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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.

 

 

 

 

 

printable Garlic Pistachio Cranberry Tarts recipe:

Yield: 8-12, depending on puff pastry package

Garlic Pistachio Cranberry Tarts

Print

Garlic Pistachio Cranberry Tarts - rich and colorful pillows of flavor, perfect for the snacky spread while watching the game, and all through the holiday season!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1+ cup raw pistachios, shelled
• water by the tablespoon, as needed
• 2 small garlic cloves, peeled and minced
• 1 tablespoon onion powder
• sea salt to taste
• vegan puff pastry shells (or Easy Vegan Pie Crust for gluten free)
• 6-7 tablespoons Ginger Cranberry Sauce

Instructions

1. Reserve several (12) pistachios to use as garnish.
2. Combine pistachios and 2 tablespoons water in blender, blend at highest speed until almost creamy.
3. While blending, add garlic, onion powder and salt. Add water as needed to reach desired consistency, 1 tablespoon at a time. For this recipe, I wanted it thick enough to pipe into tart shells, and have used anywhere from 2-5 tablespoons.
4. Cook tart shells / pie crust according to package.
5. Pipe about 2 tablespoons garlic pistachio spread into each, and top with (about a tablespoon) ginger cranberry sauce and a pistachio.
6. These are great served warm or room temperature.

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.