Italian Tart with Pistachio Cream (Print Version)
# Ingredients:
→ Pastry Dough (Pasta Frolla)
01 -
2 cups (250g) all-purpose flour
02 -
4 oz (115g) cold unsalted butter, cubed
03 -
1/2 cup (100g) granulated sugar
04 -
1 teaspoon baking powder
05 -
1/4 teaspoon salt
06 -
1 large egg
07 -
1 large egg yolk
08 -
1 teaspoon vanilla extract
→ Filling and Decoration
09 -
10 oz (300g) pistachio cream
10 -
Chopped salted roasted pistachios for decoration
11 -
Powdered sugar for sprinkling
# Instructions:
01 -
In a large bowl, cut cold butter cubes into flour using a knife or pastry cutter until you get a coarse crumb mixture. Mix in sugar, salt, and baking powder. Add vanilla extract, whole egg, and egg yolk. Mix and knead until dough forms a smooth ball.
02 -
Alternatively, pulse flour, butter, sugar, baking powder, and salt in a food processor until crumbly. Add egg, egg yolk, and vanilla extract, pulsing until dough comes together.
03 -
Divide dough into two portions (1/4 and 3/4). If too soft, wrap in plastic and refrigerate for at least 30 minutes.
04 -
Grease an 8 or 9-inch tart pan with butter and flour. Roll larger dough portion into a 10-11 inch circle and transfer to pan. Trim edges and prick bottom with fork.
05 -
Spread pistachio cream in tart shell. Roll remaining dough, cut into strips, and create lattice pattern on top. Seal edges with fork and refrigerate for 30 minutes.
06 -
Bake at 350°F (175°C) in lower third of oven for 25-30 minutes until golden brown. Cover with foil if top browns too quickly.
# Notes:
01 -
The pasta frolla can be made by hand or in a food processor for convenience
02 -
The tart can be stored in an airtight container in the fridge for up to 3 days
03 -
No need for pie weights or blind baking with this recipe