Preheat the oven to 175°F (350°C).
In a food processor, combine the flour and powdered sugar. Add the cold butter and stir until the mixture resembles coarse crumbs.
Gradually add the ice water, a tablespoon at a time, until the dough comes together. Form a disc with the dough, wrap it in plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface and cut out circles to place in the mini cake pans. Roll out the dough into the molds and cut off the excess. Prick the bottom with a fork.
Bake the tart shells for 15-20 minutes or until golden brown. Allow to cool completely.
In a medium bowl, beat the heavy cream until stiff peaks form. In another bowl, whisk the cream cheese, granulated sugar, and vanilla extract until smooth. Stir in the whipped cream until well combined.
Pour the cream mixture into the cooled tart shells. Decorate with chopped pineapple pieces and pistachios.
Refrigerate for at least 1 hour before serving.
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Enjoy these elegant pineapple and pistachio tartlets, perfect for any occasion with their delicious mix of flavors and textures
