Adorable the CRUMBLE CAKE WITH PISTACHIO CREAM, the easy and quick recipe for the cake with crumbled shortcrust pastry and spreadable pistachio cream, crunchy outside, very creamy inside. The crumble with pistachio cream is one of the desserts I love the most; in a few minutes, it is ready to bake, and it is perfect even for beginners in the kitchen because it is super easy! The crumbled shortcrust pastry, unlike the classic shortcrust pastry, requires less manual skill, so if you are new to cooking, this dessert is perfect for you, but it is also perfect if you are a fan, because it is a delicious pistachio dessert! I added some pistachio granules to the shortcrust pastry, this will make the base even crunchier and tastier. For the filling, you can use spreadable pistachio cream, as I did, or pistachio paste, you will taste how good this pistachio crumble tart is, follow me in the kitchen and we’ll prepare it together immediately!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9-10 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 cup butter
- 1/4 cup pistachio granules
- 1 cup spreadable pistachio cream
- 2/3 cup mascarpone (or ricotta as an alternative)
Steps
Start by placing the flour, sugar, and baking powder in a large bowl, and mix the powders with a spoon.
Now add the cold butter cut into cubes and rub the powders with the butter with your hands to obtain a sandy mixture.
Add the egg and start mixing everything, knead quickly, you need to get a crumbly mixture, it should not become a compact shortcrust pastry.
Take a cake mold, put a sheet of baking paper inside, and distribute half of the crumbly shortcrust pastry on the base, compacting it slightly.
In a small bowl, mix the spreadable pistachio cream and mascarpone, pour everything on the base of the crumble keeping all the broth free.
Add the three tablespoons of pistachio granules to the mixture in the bowl, mix well and then cover the base with the pistachio cream.
Bake the pistachio crumble in a preheated static oven at 350°F for about half an hour. Once cooked, let it cool before serving, then serve it with powdered sugar on top if you like, or it’s fine without putting anything on it.
… Vane’s tips
The pistachio crumble can be stored for 4-5 days, you can also freeze it in slices.
You can replace the mascarpone with ricotta or not use any creamy cheese, using just the pistachio cream instead; in this case, increase the amounts.
You can use pistachio paste instead of cream; in this case, you should use two heaping tablespoons of paste to add to the mascarpone, becoming 1 cup, and add 1/2 cup of powdered sugar.
