Italian Pistachio Ricotta Crostata
User Reviews
5
Italian Pistachio Ricotta Crostata
Description
This Italian Pistachio Ricotta Crostata begins with a homemade crostata dough chilled for at least 30 minutes to ensure proper texture. The ricotta filling is prepared by blending ricotta cheese with vanilla, egg, sugar, and cream until smooth, then folding in coarsely chopped pistachios. The chilled dough is rolled out and placed into a greased pie plate, sprinkled with a layer of pistachios before spreading the ricotta cream evenly over them. A lattice top is constructed from the second portion of dough strips. The crostata is baked at 350°F until golden and set.
The crostata balances the creamy, slightly sweet ricotta filling with the crunch of pistachios both beneath and on top, complemented by the tender, buttery crust. The vanilla and sugar enhance the mild ricotta, while the pistachios add depth and texture. This dessert pairs well with coffee or a light dessert wine and can be served room temperature or slightly chilled.
For best flavor and texture, refrigerate the crostata after baking for one to two hours or overnight, as the flavors develop and it firms up. Before serving, allow it to come to room temperature for about 45-60 minutes to soften slightly.
Ingredients
- 1 crostata recipe
- 1 cup ricotta cheese 250 grams, room temperature
- ½ teaspoon vanilla
- 1 large egg
- ¼ cup granulated sugar
- 1½ tablespoons heavy cream or whole or whipping cream
- 6-7 tablespoons pistachios chopped, divided
*If you can't find coarsely chopped pistachios then you can chop your own, using a sharp knife or food processor. Instructions in the post.
Instructions
- Prepare the Crostata Dough, wrap in plastic and refrigerate at least 30 minutes.
- While the dough is chilling make the ricotta filling. In a medium - large bowl beat until smooth the ricotta, vanilla, egg, sugar and cream, fold in the 4 tablespoons of the coarsely chopped pistachios.
PUTTING IT TOGETHER
- Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate.
- Remove the dough from fridge and knead the dough a couple of times to soften it up, divide the dough into 2 parts, place one part on a floured flat surface. Roll out to 1/8″ thickness round circle. Be sure to lightly flour the rolling pin also.
- Transfer the dough circle to the prepared pie plate, trim the dish of any extra dough. Prick the dough with the tongs of a fork, then sprinkle 2-3 tablespoons of the chopped pistachios on top. Spread the Ricotta cream mixture evenly over the nuts.
- Roll out the 2nd part and cut to make 10 strips to create a lattice finish. Place 5 of the strips across the pie and the other 5 over in a criss cross form (see photos).
- Brush the top of the crostata lightly with milk and bake for approximately 35 minutes or until golden. Let cool before enjoying.
Notes
- Refrigerate the crostata for one to two hours after baking to enhance flavor and texture.
- This crostata tastes even better the day after baking once the flavors have melded.
- Remove from the fridge about 45-60 minutes before serving for best mouthfeel and aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 115mg | 5% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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