The crumble with ricotta and pistachio is a crumbly tart with a tasty filling made of ricotta, chocolate, and pistachio cream. The base is made with crumbled shortcrust pastry that doesn’t require special attention, and the cream is prepared in just a few minutes.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tbsp butter
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup pistachio cream
- 1 packet baking powder
- 2 cups cow ricotta
- 1/2 cup granulated sugar
- 1/2 cup dark chocolate chips
- 1/3 cup pistachio granules
- 1/4 cup pistachio cream
- as needed powdered sugar
- 1 tablespoon pistachio granules
Tools
- 1 Mixer
- 1 Spatula
- 1 Springform Pan
Preparation of Crumble with Ricotta and Pistachio
Pour the flour and cold butter diced from the fridge into the mixer. Start at medium speed and work until the butter is well mixed with the flour. It will result in a crumbly mixture.
Now add the sifted baking powder, sugar, egg, and pistachio cream. Start the mixer and work for a few minutes until all ingredients are well blended.
Once you have the crumbs needed for the crumble with ricotta and pistachio, place the container in the fridge and in the meantime prepare the filling cream.
In a bowl, pour the ricotta with the sugar. Mix with a fork until you get a smooth and homogeneous cream.
Then add the chocolate chips and pistachio granules.
Butter and flour a 24 cm springform pan.
Lay half of the shortcrust crumbs on the bottom. Pour the ricotta cream and finally spread the pistachio cream.
Cover everything with the remaining shortcrust crumbs.
Bake in a preheated oven at 356°F for 30 minutes.
Once cooked, let the crumble with ricotta and pistachio cool at room temperature.
When it is completely cold, cover it and transfer it to the fridge overnight.
Before serving the crumble, dust with powdered sugar and a handful of pistachio granules.
And voila… now your cake is ready to be served.
Useful Tips
This type of cake, due to the ricotta filling, should be completely cooled before serving. Therefore, I recommend preparing it the evening before for the next day.
Store it in a cool place or even better in the fridge.
Take it out of the fridge 15 minutes before serving.
Suggestions
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