Description
A tender Italian shortcrust pastry filled with a creamy, nutty pistachio filling, this Pistachio Crostata is a delightful dessert. It offers a perfect balance of buttery crust and rich pistachio flavor, ideal for any occasion.
Ingredients
- For the pasta frolla:
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 pinch of salt
- 1 teaspoon vanilla extract or zest of 1/2 lemon
- 1 large egg
- 1 large egg yolk
- 1/2 cup (115 g) unsalted butter, cold and cut into small pieces
- For the pistachio filling:
- 1 cup (250 g) pistachio cream
- 1/2 cup (125 g) ricotta cheese, well-drained (optional)
- 1 tablespoon powdered sugar (optional)
- 1 egg
- For assembly:
- Extra flour (for dusting)
- Butter (for greasing the tart pan)
- Chopped pistachios (for garnish, optional)
- Powdered sugar (for dusting, optional)
Instructions
- Prepare the pastry dough: Combine flour, sugar, and salt in a bowl. Add cold butter and mix until crumbly. Add egg, yolk, and vanilla or lemon zest. Knead lightly until dough forms. Shape into a disk, wrap, and refrigerate for 30 minutes.
- Prepare the pistachio filling: Whisk together pistachio cream, ricotta (if using), powdered sugar (if using), and egg until smooth.
- Assemble the tart: Preheat oven to 350°F (180°C). Grease a 9-inch tart pan. Roll out dough on a floured surface to 1/4 inch thickness. Transfer dough to the tart pan, press into edges, and trim. Prick the crust bottom with a fork. Pour pistachio filling into the crust and spread evenly. Optionally, create a lattice top with leftover dough.
- Bake the tart: Bake for 30-35 minutes, until crust is golden and filling is set. Cool completely in the pan.
- Decorate and serve: Dust with powdered sugar and sprinkle with chopped pistachios, if desired.
Notes
- Store in the refrigerator, covered, for up to 3 days.
- Serve at room temperature or slightly chilled.
- For a richer filling, add a spoonful of mascarpone.
- Omit ricotta for a more intense pistachio flavor.
- Make homemade pistachio paste by blending shelled pistachios with powdered sugar and neutral oil if pistachio cream is unavailable.
- A pre-made pie crust can be used as a shortcut, but homemade pasta frolla provides the best flavor.
- Prep Time: 30 minutes + 30 minutes chilling
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal (estimated)
- Sugar: 25 g (estimated)
- Sodium: 150 mg (estimated)
- Fat: 25 g (estimated)
- Saturated Fat: 15 g (estimated)
- Unsaturated Fat: 10 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 40 g (estimated)
- Fiber: 3 g (estimated)
- Protein: 8 g (estimated)
- Cholesterol: 75 mg (estimated)
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