- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 690.07 (Kcal)
- Carbohydrates 75.04 (g) of which sugars 48.00 (g)
- Proteins 10.76 (g)
- Fat 40.67 (g) of which saturated 16.14 (g)of which unsaturated 9.05 (g)
- Fibers 4.33 (g)
- Sodium 97.18 (mg)
Indicative values for a portion of 5 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
Storage and Tips
Since it contains all fresh creams, the ricotta and pistachio tart should be stored in the fridge; take it out 15 minutes before serving.
I suggest dividing the steps, for example, bake the tart the day before and prepare the namelaka; this way you’ll achieve an impeccable result.
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