Crostata Pistachio and Ricotta

In: Desserts

A delicious dessert with a buttery shortcrust pastry, creamy ricotta filling, and indulgent pistachio spread. Perfect for pistachio lovers!

Difficulty: Medium

Prep Time: 30 minutes - Resting Time: 2 hours 30 minutes - Cooking Time: 30 minutes - Cooking Method:Oven - 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)

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

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.

Desert baked authentic recipe