Pistachio crumble cake, an incredibly delicious and easy-to-make dessert, requires just mixing all the ingredients in a bowl to create large crumbs, pouring 1/3 in a baking pan, adding the filling, and covering with the remaining dough crumbs.
If you love crumbles, here are some recipes 😋😉👇
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 inches
- Cooking methods: Oven
- Cuisine: Italian
PISTACHIO CRUMBLE CAKE
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/3 cup crushed pistachios
- 1 packet vanilla powder
- 14 oz pistachio cream
Steps
To prepare our pistachio crumble cake, we need a bowl to combine the flour, sugar, cold butter in pieces, vanilla powder, and the 2 eggs previously beaten separately in a plate.
Mix quickly with your hands, crumbling. Add the crushed pistachios to the crumbs.
In a buttered and floured baking pan, spread 1/3 of the dough and press down slightly with the back of a spoon.
Pour the pistachio spreadable cream into the shortcrust pastry shell and level well.
Place the pistachio tart in the freezer for about 15-20 minutes; this step ensures that the pistachio spread remains soft and creamy during baking.
Remove the tart from the freezer and sprinkle the remaining shortcrust pastry crumbs and crushed pistachios over the pistachio spread.
Bake in a preheated oven at 350°F for about 40 minutes or until the shortcrust pastry crumbs are golden brown.
Remove from the oven and let cool on a rack before placing it on a platter.
NOTES
* It keeps under a glass dome for 2/3 days.
* The pistachio cream can be replaced with any other spreadable cream.
