The pistachio and ricotta shortcrust pastry dessert is simple, quick, and creamy, a true delight!
The combination of ingredients is a winner, and the crunchy part of the shortcrust pastry enhances the delicacy of the filling.
Generally, I don’t buy packaged shortcrust pastry, but it was on sale, and I took advantage of it. The result was satisfying and clearly influenced the time it took to make the dessert…
In practice, we can call it a smart recipe because, in a short time, I have a delicious and very good dessert!
We could make the same preparation using almond cream or chocolate and hazelnut spread, but also a creamy jam, and the combination with shortcrust pastry and ricotta will surely be excellent!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are more recipes with pistachios and/or ricotta like:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE Pistachio and Ricotta Shortcrust Pastry Dessert
- 1 package ready-made shortcrust pastry
- 1 jar pistachio cream
- 12.35 oz cow's ricotta
- 1 tbsp granulated sugar (level)
- 1 egg yolk (to brush on the edges of the small cake)
Tools RECIPE Pistachio and Ricotta Shortcrust Pastry Dessert
- Molds
- Spoons
- Spatulas
FOR THE PREPARATION OF THE RECIPE Pistachio and Ricotta Shortcrust Pastry Dessert
I preheat the oven to 356°F static mode and prepare the filling cream…
I mix the ricotta with the sugar in a bowl, blending it to make it smooth.
I unroll the package of ready-made shortcrust pastry and, keeping the parchment paper, line the tart pan with a removable and perforated base.
I trim the edges and spread the pistachio cream on the bottom, then cover it with the sweetened ricotta cream.
With the remaining pastry and a cookie cutter, I cut out some stars to decorate and cover the edge of the quick ricotta and pistachio tart.
I bake and let it cook for about 35/40 minutes or according to our home oven’s characteristics.
Enjoy your meal!
Annalisa
