Crostata Morbida di Pistacchio con Pasta Pura

Soft Pistachio Tart with Pure Paste Recipe

Crostata Morbida di Pistacchio con Pasta Pura

Ingredients Soft Pistachio Tart with Pure Paste

Ingredients for the tart:

  • 3 eggs
  • 200g of flour for cakes
  • 100g of sugar
  • 60g of sunflower oil
  • 100g of milk or water
  • a envelope of vanillin
  • 1 teaspoon of baking powder
  • 1 pinch of salt

Ingredients for the pistachio filling:

  • 500 of whole milk
  • 5 yolks
  • 100g of sugar
  • 70g of cornstarch or flour
  • a envelope of vanillin
  • 60g of pure pistachio paste

Various decorations:

  • chopped pistachios
  • Pistachio cream

Preparation of the Soft Pistachio Tart with 100% Pure Paste

  1. Let's start making the tart by working the sugar, eggs and vanilla. Add a drizzle of oil, milk and finally the flour, yeast (sifted) and a pinch of salt.
  2. Mix well to avoid forming lumps. Grease and flour a tart mold with a diameter of 22/25 cm, pour the mixture and cook at 180 degrees for about 20 minutes.
  3. To prepare the cream, infuse the milk with the vanilla and transfer everything to a saucepan. Meanwhile, beat the eggs with the sugar, add the cornstarch or sifted flour and mix well.
  4. Pour the lukewarm milk over the eggs and flour and mix well. Return to the heat and stir with a whisk until the cream thickens completely.
  5. Once thickened, add the pure pistachio paste.
  6. Cool the cream you have prepared covered with plastic wrap.
  7. Once cold, fill the soft tart by adding the pistachio cream you have prepared and decorate with the chopped pistachios and the pistachio spread.

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