August 23, 2016 Kimberlie


Tomatillo Tarts, The Finer Cookie.

Looking for an untraditional tomatillo dessert? These tomatillo tartlets sweeten the sour, liven the citrus and highlight the piquant. Baked in a crunchy pecan cookie crust, rediscover the refreshing tart and sour tomatillo. This tomatillo dessert is ideal for your summer picnic.

Thank you Rick Bayless for this recipe. Over the years, you’ve taught me that Mexican food draws its character from the heart and hands. Check out his original Tomatillo Tart recipe.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.
  • Makes 20-22 Tartlets


  • ½ cup (1.5 ounces/43 grams) pecans
  • ¾ cups (3.75 ounces/106.5 grams) all-purpose bleached flour
  • 3 tablespoons (1.3 ounces/37.5 grams) sugar
  • teaspoon fine salt
  • 6 tablespoons (3 ounces/85 grams) very cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 4 teaspoons heavy cream

  • cup (1.6 ounces/48 grams) tapioca flour
  • cup water
  • 1 pound fresh, raw tomatillos, husked, washed, cut into 1/4-inch chunks (see Note on Tomatillos
  • ¼ cup (1.75 ounces/50 grams) sugar (see Note on sugar below)
  • large pinch fine salt
  • 1 tablespoon orange zest
  • 1/2 cup 1.75 ounces/49 grams) toasted pecan pieces (divided use)


  • In a bowl of a food processor, add the pecans and sugar.
    seed cookies the finer cookie

    Combine sugar and pecans in the bowl of a food processor.

  • Measure the butter and keep cold.
  • In a small bowl, separate an egg yolk and combine it with the cream. Keep cold.
  • Combine the flour and salt in a small bowl and set aside.


  • Pulse until the pecans, and sugar are finely ground.
  • Add the cold butter and pulse until the mixture is the size of small peas.
    seed cookies the finer cookie

    Add the cold butter into the finely ground pecans and sugar.

  • Add the flour and salt to the butter, nut and sugar mixture and pulse a few times just until the flour disappears.
    seed cookies the finer cookie

    Add the flour and salt to the butter, nut mixture.

  • If the dough doesn’t hold together, add a few more drops of cream.
  • Pour the rough dough onto a clean counter and knead it lightly until it holds together.
    seed cookies the finer cookie

    The rough cookie crust dough on the counter.

  • Wrap in plastic wrap and refrigerate until firm about 1 hour.


  • Weigh .50 ounce pieces of dough and roll into round balls.
  • Drop each ball into tiny muffin cups (1.75” cups/24 up on the tray).
    tomatillo tarts tomatillo desserts the finer cookie

    Filling the cups with cookie crust dough.

  • With your fingers, press the dough evenly on the bottom and up the sides of each cup.
  • Set the tray back in the fridge for about 30 minutes.
  • Preheat the oven to 350ºF degrees.


  • Bake the tart shells at 350ºF degrees for about 14 minutes or until the edges are golden brown and the dough is set.
  • If the dough rises in the center, gently tamp down the heave and set back in the oven for another minute or so.
  • When the tart shells are golden, remove from the oven and let cool in the tray.
    tomatillo tarts tomatillo desserts the finer cookie

    Baked tart shells.




  • These tomatillo tarts are best served the same day while the cookie shell is crunchy. If left overnight, the moisture from the tomatillos will soften the cookie shell.
  • Serve at room temperature.
    tomatillo tarts tomatillo desserts the finer cookie

    Tomatillo Tarts: The Finer Cookie.

  • NOTE ON SUGAR: ¼ cup of sugar will maintain a bright tang to the tomatillo filling. It balances with the sugar in the cookie crust. You can add more if you feel it’s necessary. NOTE ON TOMATILLOS: While it's better to use fresh tomatillos for this recipe, sometimes they're not available. If not, use canned tomatillos and drain them thoroughly after you've cut them and before adding the sugar. Sugar will draw out the liquid further.


  1. Meaghan 1 year ago

    Loving this unique use of tomatillos! Want to host a Mexican themed party and serve these right away 🙂

    • Author
      Kimberlie 1 year ago

      Thanks Meaghan. I adore Mexican food. Save me a seat at your table. I’m on my way!

  2. Tiffany Mayer 1 year ago

    I love that you do something with your tomatillos that isn’t salsa verde. Such a creative idea. I use mine in a soup, which is also fantastic.

    • Author
      Kimberlie 1 year ago

      The under-appreciated tomatillo begs for a makeover. They grow easily and freeze well too. I had to try them in something sweet. To my surprise, they required very little sugar to take the sour edge off. Well worth the effort.

  3. Amanda Orlando 1 year ago

    This is a great idea for cooking with tomatillo’s. I’ve only ever used them in salsa but what a nice way to try something new

    • Author
      Kimberlie 1 year ago

      Aren’t tomatillos wonderful. Thanks for your nice words.

  4. Rick 1 year ago

    These little tomatillos are so prolific in the garden. This is a great way to use them up.

    • Author
      Kimberlie 1 year ago

      Thanks Rick. Tomatillos turbo grow, I know.

Leave a reply

Your email address will not be published. Required fields are marked *