The pistachio ricotta tart, a tart to lick your lips! A crumbly shortcrust pastry that encloses a pistachio ricotta cream, is a dessert to be prepared even in summer because you can keep it in the refrigerator to serve it nice and cool.
It is a very simple and quick recipe. The base is a crumbly shortcrust pastry and I recommend preparing it the day before, so it will be more elastic and perfect, while the pistachio ricotta cream filling can be made on the same day because it is very simple. The tart is perfect for those who, like me, adore pistachio. I’m crazy about it! If you like it too, here are more recipes!
See you soon, Susy 📌
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 574.74 (Kcal)
- Carbohydrates 53.77 (g) of which sugars 22.39 (g)
- Proteins 14.95 (g)
- Fat 34.13 (g) of which saturated 14.94 (g)of which unsaturated 9.41 (g)
- Fibers 2.36 (g)
- Sodium 172.86 (mg)
Indicative values for a portion of 113 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pistachio Ricotta Tart
- 2 cups all-purpose flour
- 9 tbsp butter
- 1/2 cup sugar
- 2 egg yolks (large)
- 1 lemon zest
- 1 pinch salt
- 9 oz ricotta cheese
- 2 tbsp powdered sugar
- 1/2 cup pistachio cream
- to taste chopped pistachios (for decorating)
- Tart pan
How to make Pistachio Ricotta Tart
In a bowl, put the cold butter cut into pieces, the sugar, a pinch of salt, and the grated zest of one lemon. Use a fork to mash the butter and mix the ingredients. Add the slightly beaten egg yolks and continue working with the fork. Pour in all the flour and start working by hand, quickly so as not to warm the butter, compact the dough well, flatten it slightly, wrap it in plastic wrap, and leave it in the refrigerator for at least a couple of hours. The shortcrust pastry needs to cool in the fridge because it will be much more elastic and the ingredients will have stabilized.
Pour the ricotta into a bowl and add the powdered sugar. Work with a silicone spatula to absorb the sugar. Add the pistachio cream and mix well. Cover the bowl with plastic wrap and refrigerate.
Take the pastry out of the fridge and roll it out on the work surface to a thickness of about 1/5 inch. Place it in the mold, prick the bottom, and trim the excess pastry from the edges. Pour the pistachio ricotta filling, level it well, sprinkle the surface with chopped pistachios, and use the remaining pastry to make the classic tart strips.
Perfect the edges by trimming the excess pastry with a small knife and bake in a static oven at 356°F for about 40 minutes.
Once baked, let it cool well before removing it from the mold and let it rest for a few hours before cutting the first slice and serving this delicacy.
