Description
This beautiful combination of ricotta and pistachios is a match made in heaven!
Ingredients
Adapted from: https://www.cookist.it/crostata-ricotta-e-pistacchio/
For the pasta frolla:
- ½ cup unsalted butter, cold
- 1 ¾ cups all-purpose flour, plus additional for rolling
- 1⁄3 cup granulated sugar
- ½ teaspoon baking powder
- Large pinch of kosher salt
- 2 eggs, lightly beaten
For the ricotta layer:
- 2 cups whole-milk ricotta, room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Zest of ½ lemon
- 1 large egg
- 1 ½ tablespoons heavy cream
- ¼ cup chopped pistachios
For the pistachio layer:
- 1 cup heavy cream
- 1/3 cup pistachio cream
To garnish:
- Chopped pistachios
- About 2 tablespoons pistachio cream
- Heavy cream, if pistachio cream is thick
Equipment needed: 10-inch tart pan, Food processor, Immersion blender (optional)
Instructions
1. Make the pasta frolla (shortcrust): Cut the butter into small pieces (about 18-20). In the bowl of a food processor, combine the flour, sugar, baking powder, and salt. Pulse to combine. Add in the butter and pulse until the mixture resembles coarse sand. Add in the eggs and pulse until the dough comes together into a ball.
3. Turn out the dough onto a lightly floured surface and using your hands, press it together to form a round flat disk.
4. Wrap the dough tightly in plastic wrap and place in the fridge for at least an hour before using.
5. Make the filling while the dough is resting: In a bowl, whisk together the ricotta, sugar, vanilla, egg, and heavy cream until smooth. Stir in the chopped pistachios.
6. Preheat the oven to 350° F.
7. Remove the dough from the fridge. Unwrap. Lightly flour your working surface and the top of the dough. Roll out the dough to form a circle large enough to cover the bottom and sides of a 10-inch tart pan. You can do this between two sheets of waxed paper or plastic wrap as it will make it easier to transfer the dough to the pan.
8. Transfer the dough to the tart pan. Lightly press the dough on the bottom and up the sides of the pan. Don’t worry if the dough cracks or breaks. Pat the dough together as needed, filling any empty spots. Trim any excess dough. Prick the dough all over with a fork. Fill the crust with the ricotta. Smooth out the surface. Put in the oven and bake for 30 to 40 minutes until the center is set and the crust is lightly toasted. Remove from the oven.
9. Allow the crostata to cool completely.
10. Using an immersion blender or food processor, process one cup of the heavy cream with the pistachio paste until the mixture is thick and creamy. Spread the pistachio cream over the ricotta layer. Place the crostata in the refrigerator until cold.
11. Sprinkle chopped pistachios around the edge of the crostata. If your pistachio cream is thick, thin it with a few tablespoons of heavy cream so that it is thin enough to drizzle. Drizzle the pistachio cream over the crostata. Serve!