crostata morbida pistacchio
Pies and Cakes

Soft Pistachio Tart

of Mirta in Cucina
Difficoltà
Level: Medium
Tempo
Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients

For the base:

  • 2 eggs (room temperatur)
  • 100 g sugar
  • 130 g flour
  • 2 spoons of baking powder
  • 250 ml milk
  • 40 ml seed oil
  • ½ vanillin saceht

For the cream:

  • 200 ml fresh cream
  • 250 g Mascarpone cheese
  • 4 spoons Cremadelizia Pistacchio Babbi
  • 4 spoons powdered vanilla sugar
  • Q.B. not salted toasted pistachios

Preparation

  • In a planetary mixer whisk the eggs with the sugar for about 5 minutes, until the mixture becomes white and fluffy. Lower the speed of the mixer and add to the mixture the oil, 4 tablespoons of milk and the sifted flour and yeast.
  • Pour the dough into a well greased and floured mold and bake in a preheated oven at 180 ° for about 20 minutes. Let it cool.
  • At this point, wet the base of the cake with the remaining milk to make it softer.
    In the meantime, prepare the filling by whipping the cream with the icing sugar, then add the mascarpone cheese and the Cremadelizia Pistacchio Babbi while continuing to mix.
  • Pour the cream into a pastry bag with a star nozzle and create tufts of cream on the surface of the tart until you finish the filling.
  • Finally, decorate with roughly chopped pistachios and a few teaspoons of Cremadelizia Pistacchio Babbi.

Ingredients

For the base:

  • 2 eggs (room temperatur)
  • 100 g sugar
  • 130 g flour
  • 2 spoons of baking powder
  • 250 ml milk
  • 40 ml seed oil
  • ½ vanillin saceht

For the cream:

  • 200 ml fresh cream
  • 250 g Mascarpone cheese
  • 4 spoons Cremadelizia Pistacchio Babbi
  • 4 spoons powdered vanilla sugar
  • Q.B. not salted toasted pistachios
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