Pies and Cakes

Raspberry and Pistachio Cream Tart

of Cucinamisu
Difficoltà
Level: Easy
Tempo
Preparation time: 30 minutes
Cooking time: 25 minutes

Ingredients

  • 500 g Italian “00” flour
  • 250 g fridge-cold butter cut into cubes
  • 170 g icing sugar
  • Lemon zest
  • A pinch of salt
  • 1 egg and 1 yolk at room temperature
  • Cremadelizia Pistachio Babbi

Preparation

  • Place flour, sugar and butter in the planetary mixer and knead until a sandy mixture is obtained.
  • Add the egg, yolk, lemon zest and salt.
  • Form a dough, flatten it with a rolling pin and leave it to rest in the fridge for an hour.
  • Roll out the dough in the mould of your choice, prick the base, add Cremadelizia Pistacchio Babbi, place a small glass in the centre and start laying out the strips.
  • Put the raspberries in the intersections of the strips.
  • Place in the fridge for at least 1 hour before baking, then bake at 170° for 25 minutes.

Ingredients

  • 500 g Italian “00” flour
  • 250 g fridge-cold butter cut into cubes
  • 170 g icing sugar
  • Lemon zest
  • A pinch of salt
  • 1 egg and 1 yolk at room temperature
  • Cremadelizia Pistachio Babbi
Print the recipe
Tags:
, ,