Crostatina al Pistacchio

Pistachio Tart Recipe

Ingredients Bronte Pistachio Tart

  • 220g of flour
  • 30g of bitter cocoa
  • 1 medium egg
  • 125 of cold butter
  • 1 pinch of salt
  • a envelope of vanillin
  • pistachio cream for desserts
  • chopped pistachios

Preparation of Pistachio Tart

  1. In a bowl, add the cold butter from the fridge cut into cubes to the flour, then add the cocoa and knead until you get a sort of sand-colored paste.
  2. Add the vanillin, salt, sugar and work again, mixing well.
  3. As a last ingredient, add the lightly beaten egg and knead until you get a very compact dough.
  4. At this point, let the pastry rest in the fridge wrapped in plastic wrap for a couple of hours.
  5. After the resting time, line the molds for the tarts (or if you prefer a single pan) stuffed with the pistachio cream and cook at 180 degrees for about 20 minutes.
  6. When there are 5 minutes left, put a sheet of aluminum foil on the tart (s) to prevent the cream from burning. Let it cool, take it out of the oven and decorate with grains.


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