The PISTACHIO AND RICOTTA CRUMBLE is an indulgent, irresistible dessert, perfect for those who love contrasts: a crumbly, buttery base conceals a creamy, velvety pistachio and ricotta filling.
Easy to make yet very impressive, it captivates with its enveloping aroma and the intense pistachio flavor, highlighted by the simplicity of the crumbly shortcrust pastry.
Ideal for any time of day, from breakfast to a special after-dinner treat, this cake delights with its rustic charm and its soft center that melts in the mouth.
Every bite is a small pleasure, perfect for sharing.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 625.80 (Kcal)
- Carbohydrates 70.40 (g) of which sugars 35.17 (g)
- Proteins 11.39 (g)
- Fat 34.28 (g) of which saturated 12.88 (g)of which unsaturated 7.50 (g)
- Fibers 1.19 (g)
- Sodium 102.59 (mg)
Indicative values for a portion of 135 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
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1 pinch salt
- 9 tbsp butter (cold, cut into pieces)
- 1 egg (medium, room temperature)
- 7 oz pistachio spread (about 3/4 cup)
- 3.5 oz whole-milk ricotta (about 1/3 cup, well-drained)
- to taste chopped pistachios
- to taste powdered sugar
For the pistachio and ricotta crumble you will need
- 1 Bowl
- 1 Small bowl
- 1 Sieve
- 1 Springform pan
Preparation — pistachio and ricotta crumble
In a bowl place the sifted flour and baking powder, the sugar and a pinch of salt.
Mix the dry ingredients, make a well in the center and add the cold butter pieces. Work quickly with your fingers until you obtain a sandy mixture.
Add the egg and work quickly until you achieve a crumbly dough.In another bowl, mix the pistachio spread carefully with the ricotta. If the ricotta is too soft, place it in a strainer and let it rest in the refrigerator for 30 minutes.
Butter an 8-inch springform pan.
Spread half of the crumbly mixture on the bottom and press slightly with your hands, also distributing it along the sides.
Spread the pistachio and ricotta cream over it and cover with the remaining dough, crumbling it evenly.Bake the pistachio and ricotta crumble in a preheated static oven at 356°F for 30–35 minutes, until golden on top.
Remove from the oven, let it cool completely and then unmold.Dust with powdered sugar or decorate with chopped pistachios.
Variation without ricotta
If you want to make it without ricotta, simply increase the amount of pistachio spread by 50 g (about 1.8 oz / ~3 1/2 tbsp).
Storage
In the refrigerator
Store the crumble in an airtight container or covered with plastic wrap.
It keeps up to 3 days, thanks to the ricotta in the filling which must be kept at a low temperature.
Take it out 15–20 minutes before serving to enhance its texture and flavor.
