Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Italian Tart with Pistachio Cream (Pistachio Crostata)
Indulge your pistachio passion with this mouthwatering Italian tart: a pretty and delicious crostata made with pasta frolla filled with pistachio cream
This post is written in collaboration with Tasty Ribbon. All opinions are mine alone.
Today I’m excited to share a scrumptious Italian tart recipe that’s sure to make any pistachio lover’s heart sing.
This delightful treat combines the rich flavors of Italian pistachio cream with the buttery goodness of pasta frolla (Italian sweet shortcrust pastry), resulting in a heavenly creation. Perfect for unforgettable breakfast, pretty perfect dessert, or any time of the day really!
What’s more, I’ve had the pleasure of using the exquisite pistachio cream sent to me by Tasty Ribbon together with many other special treats. I must say, it’s truly a game-changer. But before we dive into this pistachio paradise, let me tell you about the wonderful experience I had with Tasty Ribbon.
Tasty Ribbon is a unique online service that offers beautiful gift boxes with a curated selection of artisanal Italian products delivered right to your doorstep.
They believe in celebrating Italy’s culinary heritage by sourcing the finest ingredients and delicacies from across the country. What sets Tasty Ribbon apart is their dedication to quality, authenticity, and the incredible stories behind each product they offer.
One of the standout items in their collection is their pistachio cream, a creamy and nutty delight that elevates any dessert to new heights. It’s made from the finest Sicilian pistachios, ensuring a rich and authentic flavor that’s hard to match. Tasty Ribbon’s commitment to quality shines through in every jar of this pistachio cream, making it a must-have for any pistachio enthusiast.
Special Offer: 15% Discount!
Exciting news! Tasty Ribbon has graciously offered a 15% discount to all my followers. Simply use the code Manuela15 or use this LINK when placing your order for any of their delectable products. This is the perfect opportunity to treat yourself or surprise a loved one with a taste of Italy.
Now, let’s get to the heart of the matter: the mouthwatering Pistachio Crostata recipe. This Italian tart is surprisingly easy to make, with few simple main ingredients and this Tasty Ribbon’s premium pistachio cream. It goes without saying, that you can also fill this crostata with your favorite chocolate spread or fruit jam. Make sure to check these out at TastyRibbon.com.
You can make the pasta frolla in a bowl with a pastry cutter, or using the tip of a knife to cut the butter into the flour. Or if you have a food processor, you can add all the simple ingredients for the dough (you can also add some lemon zest for extra flavor), and mix until the dough comes together. As easy as that.
Divide this buttery dough into two parts (1/4 and 3/4). Roll out the biggest ball of dough and move to the tart pan (greased with butter and flour). Fill with the pistachio cream and decorate with a lattice top like me. Or your favorite way.
Note: no need for pie weights or blind bake this crostata!
After baking, for a beautiful finish, you can decorate the top of the crostata with crushed pistachios. Or if you’re feeling extravagant, serve a slice of crostata with fresh fruit, a dollop of whipped cream, a scoop of vanilla ice cream, OR a drizzle of melted white chocolate. Sounds amazing, right?!?
Store any leftover pistachio cream in a cool, dry place, and the crostata can be kept in an airtight container in the fridge for up 2 – 3 days.
Other classic Italian dessert recipes that you might like:
Italian Tart with Pistachio Cream (Pistachio Crostata)
Indulge your pistachio passion with this mouthwatering Italian tart: a pretty and delicious crostata made with pasta frolla filled with pistachio cream
Servings:
8
Prep Time
20 min
Cook Time
30 min
Resting Time
30 min
Total Time
1 hr 20 min
Ingredients
- 2 cups (250 g) all-purpose flour
- 4 oz (115 g) unsalted butter, cold
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 10 oz (300 g) pistachio cream
- chopped salted roasted pistachios, to decorate
- powdered sugar, to sprinkle on top
Instructions
- To make the pastry dough (pasta frolla): in a large bowl add the all-purpose flour and cold butter cut in cubes. With the tip of a knife or a pastry cutter cut the butter into the flour until you get a coarse crumb mixture with pea-size butter pieces. Add the rest of the dry ingredients sugar, salt, and baking powder and mix some more. Add the vanilla extract, whole egg, and egg yolks. Mix with a fork or spoon, and knead with your hand when needed until the dough comes together into a smooth ball.
- ALTERNATIVELY, add flour, butter, sugar, baking powder, and a pinch of salt to a food processor. Pulse until you get a coarse crumb. Add the egg, egg yolk, and vanilla extract and pulse some more until the dough comes together.
- Collect the dough and divide it into two parts (about 1/4 and 3/4). If the dough is too soft to roll out, wrap in plastic wrap and refrigerate for at least 30 minutes.
- Grease a 8 or 9-in (20-22 cm) tart pan (with a removable bottom if possible!) with butter and flour (or spray). Roll out the larger dough first on a lightly floured surface to a circle of about 10 or 11 inches in diameter. Helping yourself with the rolling pin, move the dough to the tart pan. If the dough breaks, you can easily fix it with your fingers, so don’t worry! Trim the excess dough around the edges, or add little pieces if needed. Prick the bottom with a fork.
- Pour the pistachio cream into the tart shell and spread.
- Roll out the smaller dough piece and cut into strips. Decorate with a lattice as I did or as you prefer. Cut off any extra dough from the edges, and press down the edges with a fork to seal. Refrigerate the tart for at least 30 minutes.
- Preheat the oven to 350° F (175°C). Bake in the lower third of the oven for about 25 to 30 minutes, until slightly golden brown on top and around the edges. If the tart starts to take color on top too soon, cover it loosely with aluminum foil.
