Crostata Pistachio and Ricotta
A delicious dessert with a buttery shortcrust pastry, creamy ricotta filling, and indulgent pistachio spread. Perfect for pistachio lovers!
Recipe Details
- Servings: 8-10 servings
- Total Time: 3 hours 30 minutes
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Cuisine: Italian
Ingredients
- For the Shortcrust Pastry:
- 1 egg
- 165 g all-purpose flour
- 65 g powdered sugar (vanilla-flavored, if possible)
- 80 g butter
- 3 g baking powder
- A pinch of grated lemon zest
- 1 packet vanilla sugar (or a drop of vanilla extract)
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- For the Ricotta Cream:
- 125 g ricotta
- 30 g sugar
- 1 tbsp rum (optional)
- 1 packet vanilla sugar (or a drop of vanilla extract)
- A pinch of grated lemon zest
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- For Assembly:
- 150-180 g pistachio spread
Instructions
Prepare the Shortcrust Pastry:
Combine flour, butter (softened), and powdered sugar in a mixing bowl. Work with your fingers or a paddle attachment on a stand mixer until you achieve a sandy texture.
Add vanilla, lemon zest, baking powder, and the egg. Knead gently until the dough is smooth and homogenous. Avoid overworking.
Shape the dough into a ball, wrap it in plastic, and chill in the fridge for 1-2 hours (or freeze for 45 minutes).
Prepare the Ricotta Cream:
In a bowl, mix ricotta, sugar, vanilla, lemon zest, and rum (if using) until smooth and creamy.
Assemble the Tart:
Roll out about two-thirds of the shortcrust pastry between two sheets of parchment paper.
Transfer the pastry to an 18-20 cm (7-8 inch) round baking tin lined with parchment or greased and floured. Trim the edges.
Spread the ricotta cream evenly over the pastry base.
Top with a layer of pistachio spread, smoothing it gently with a spoon.
Decorate the Tart:
Roll out the remaining dough, cut it into strips, and arrange them in a lattice pattern over the tart.
Chill the assembled tart in the freezer for 20 minutes (or in the fridge for 30-40 minutes). This helps maintain the texture of the pistachio spread during baking.
Bake the Tart:
Preheat your oven to 200°C (390°F).
Bake the tart for about 30 minutes or until the crust is golden brown.
Cool and Serve:
Allow the tart to cool completely before removing it from the tin.
Dust with powdered sugar if desired and serve.
Notes:
Store in an airtight container in the fridge for up to 3 days.
For an extra indulgent touch, garnish with chopped pistachios or drizzle with melted chocolate before serving.
Caputo Farina Pasticceria Type...
