The Agrisicilia team
Ingredients
Ingredients for Pistachio shortcrust pastry
200 g of 00 flour
50 g of pistachio flour
50 g of pistachio flour
150 g cold butter, cut into pieces
100 g of granulated sugar
2 egg yolks
a pinch of salt
the seeds of half a Bourbon vanilla bean or half a teaspoon of extract
a few drops of green gel food coloring (optional)
For the ricotta cream
400 g of Roman ricotta
100 g of condensed milk
the seeds of half a Bourbon vanilla bean or half a teaspoon of extract
About 300 g of extra strawberry jam from Sicily, Agrisicilia
For decoration
Fresh strawberries
The Pistachio, ricotta and extra Sicilian strawberry jam tart is a delicious tart made up of a crumbly pistachio shortcrust pastry shell, filled with ricotta cream and extra Sicilian strawberry jam.
A perfect tart for breakfast or a snack, but also suitable for celebrating a birthday thanks to its elegance.
A real hymn to spring! The combination of strawberries and pistachios is certainly one of the most successful and the addition of a soft and delicate ricotta cream makes everything even more delicious.
The Sicilian extra strawberry jam, with its sweet and unmistakable taste, goes well with pistachio shortcrust pastry and with the delicacy of ricotta.
Instructions
1. Prepare the shortcrust pastry. In the planetary mixer, with the leaf, or by hand and on the work surface, work the flours with the cold butter cut into pieces and the vanilla, until the mixture is sandblasted.
2. If you decide to use a few drops of green food coloring, add these to the yolks, stirring until they dissolve well.
3. Add the sugar and salt and then the egg yolks and work briefly, without heating the ingredients, until you obtain a homogeneous mixture which comes away from the walls of the planetary mixer or from your hands.
4. Form a loaf, wrap in food film and let it rest in the refrigerator for at least 5 hours.
5. Once the time has elapsed, roll out the shortcrust pastry with a rolling pin, on a lightly floured work surface, to a thickness of about 3 mm and cover the mold, thus making the base of the tart.
6. With the prongs of a fork, prick this bottom. Transfer to the refrigerator. Roll out the leftover shortcrust pastry and make a disc with a circumference of 18 cm, which will close the tart, cupping it with a cake ring.
7. Cup again to give a crescent shape. Transfer this crescent onto a baking tray covered with parchment paper or onto a micro-perforated mat and transfer to the refrigerator for at least 30 minutes.
8. In the meantime, prepare the ricotta cream. With a hand whisk, mix the ricotta with the condensed milk and vanilla until the mixture is smooth and homogeneous. Transfer to the pastry shell. Place in the oven and cook at 180°C for about 40 minutes in the lower part of the oven.
9. After the time, take it out of the oven and let it cool. Bake the mezzaluna at 170°C for about 15 minutes. Remove from the oven and let it cool completely. Keep aside. Fill the surface of the tart with the extra Sicilian strawberry jam and transfer to the refrigerator for a few hours, preferably overnight. In this way you will get a clean cut and you will have a very compact cream.
10. After the rest time, decorate with the pastry crescent and with fresh strawberries cut in half.
Final result
