There’s something magical about the combination of a tender Italian shortcrust base and a creamy pistachio filling. This Pistachio Crostata is a gorgeous dessert that brings together nutty richness, subtle sweetness, and a crisp buttery crust — a perfect pairing for your morning coffee, elegant afternoon tea, or a refined after-dinner treat.
Originating from classic Italian baking traditions, the crostata is often filled with jam or pastry cream. This version elevates the experience by using luscious pistachio cream as the star ingredient. With its smooth texture and vibrant green color, it transforms a simple tart into a celebration of flavor.
Ingredients
For the pasta frolla (Italian shortcrust pastry):
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 pinch of salt
- 1 teaspoon vanilla extract or zest of ½ lemon
- 1 large egg
- 1 large egg yolk
- ½ cup (115 g) unsalted butter, cold and cut into small pieces
For the pistachio filling:
- 1 cup (250 g) pistachio cream (store-bought or homemade)
- ½ cup (125 g) ricotta cheese, well-drained (optional for a creamier texture)
- 1 tablespoon powdered sugar (optional, adjust to taste)
- 1 egg (for the filling)
For assembly:
- Extra flour (for dusting)
- Butter (for greasing the tart pan)
- Chopped pistachios (for garnish, optional)
- Powdered sugar (for dusting, optional)
Instructions
1. Prepare the pastry dough:
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt.
- Add the cold, cubed butter and work it into the dry ingredients using your fingertips or a pastry cutter, until the mixture becomes sandy and crumbly.
- Add the egg, yolk, and vanilla extract (or lemon zest), then knead gently just until the dough comes together.
- Shape the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the pistachio filling:
- In a medium bowl, whisk together the pistachio cream, ricotta cheese (if using), powdered sugar, and egg until smooth and well combined.
- Taste the filling and adjust sweetness if needed.
3. Assemble the tart:
- Preheat your oven to 350°F (180°C). Grease a 9-inch (24 cm) tart pan with butter.
- On a floured surface, roll out the dough to about ¼ inch (5–6 mm) thickness.
- Carefully transfer the rolled dough into the tart pan. Press it gently into the edges and trim any excess.
- Prick the bottom of the crust with a fork to prevent puffing.
- Pour the pistachio filling into the crust and smooth it out evenly.
(Optional)
12. With leftover dough, cut strips and lay them over the filling in a criss-cross lattice pattern, or create decorative cutouts to place on top.
4. Bake the tart:
- Place the tart in the preheated oven and bake for 30–35 minutes, or until the crust is golden and the filling is just set.
- Remove from oven and let cool completely in the pan before removing and transferring to a serving plate.
5. Decorate and serve:
- Once cool, dust with powdered sugar and sprinkle chopped pistachios over the top for extra texture and visual appeal.
Storage
Store in the refrigerator, covered, for up to 3 days. The tart is delicious at room temperature or slightly chilled.
Tips & Variations
- Make it richer: Add a spoonful of mascarpone to the filling for a silkier texture.
- No ricotta? You can omit it entirely and use only pistachio cream for a more intense flavor.
- No pistachio cream? You can make homemade pistachio paste by blending shelled pistachios with powdered sugar and a bit of neutral oil until smooth.
- Crust shortcut: If you’re short on time, a pre-made pie crust can be used, but homemade pasta frolla yields the best flavor.
Final Thoughts
This Pistachio Crostata is a treat that’s both rustic and elegant — a slice of Italian baking that celebrates one of the world’s most beloved nuts. Whether you’re hosting a brunch or simply indulging in a personal baking session, this tart offers the perfect balance of buttery crust and nutty richness.