Pistachio and Chocolate Crostata by @cakeofgina_

1h10

8 servings

🌾

250 g

Flour 00

🧈

370 g

Butter

🍬

130 g

Icing sugar

🌾

100 g

Pistachio flour

🥚

1 large egg

Egg

🧂

1 g

Salt

🌾

180 g

Kataifi pastry

🌰

250 g

Pistachio cream

🍫

200 g

Dark chocolate 70%

🥛

200 ml

Fresh cream

  1. Combine
    • all-purpose flour

    Combine the all-purpose flour, pistachio flour, and icing sugar in a mixing bowl.

  2. Rub
    • unsalted butter
    • Flour 00
    • Salt

    Rub 125 g of cold unsalted butter into the dry ingredients until sandy.

  3. Salt
    • egg
    • salt

    Add the egg and salt, then knead just until a uniform dough forms.

  4. Roll

    Roll the dough to 3 mm thick between two sheets of parchment paper.

  5. Line

    Line the 22 cm tart ring with the dough, then freeze it for 30 min.

  6. Bake

    Bake the chilled tart shell at 160°C / 320°F for 25 min.

  7. Toast
    • kataifi pastry
    • unsalted butter

    Toast the kataifi pastry with 40 g of unsalted butter until golden and crisp.

  8. Mix
    • kataifi pastry
    • pistachio cream

    Mix the toasted kataifi with the pistachio cream until evenly coated.

  9. Spread
    • pistachio cream
    • kataifi pastry

    Spread the pistachio crunch mixture evenly over the cooled tart shell.

  10. Chop
    • 70% dark chocolate

    Finely chop the 70% dark chocolate and place it in a heatproof bowl.

  11. Pour
    • heavy cream
    • 70% dark chocolate

    Bring the heavy cream to a boil, then pour it over the chopped chocolate.

  12. Add
    • unsalted butter

    Add 30 g of unsalted butter and whisk until the ganache is smooth and glossy.

  13. Pour

    Pour the ganache over the pistachio crunch layer, then refrigerate until set for 30 min.

  14. Dust
    • pistachio flour for decoration

    Dust the tart with pistachio flour through a stencil before serving.

Pistachio and Chocolate Crostata by @cakeofgina_

1h10

8 servings

🌾

250 g

Flour 00

🧈

370 g

Butter

🍬

130 g

Icing sugar

🌾

100 g

Pistachio flour

🥚

1 large egg

Egg

🧂

1 g

Salt

🌾

180 g

Kataifi pastry

🌰

250 g

Pistachio cream

🍫

200 g

Dark chocolate 70%

🥛

200 ml

Fresh cream

Preparation Steps

  1. Step 1/14

    Combine the all-purpose flour, pistachio flour, and icing sugar in a mixing bowl.

    🌾all-purpose flour
    🌾pistachio flour
    🍬icing sugar
    🥣mixing bowl

  2. Step 2/14

    Rub 125 g of cold unsalted butter into the dry ingredients until sandy.

    🧈unsalted butter
    🥣mixing bowl

  3. Step 3/14

    Add the egg and salt, then knead just until a uniform dough forms.

    🥚egg
    🧂salt
    🥣mixing bowl

  4. Step 4/14

    Roll the dough to 3 mm thick between two sheets of parchment paper.

    🥖rolling pin
    📜parchment paper

  5. Step 5/14

    Line the 22 cm tart ring with the dough, then freeze it for 30 min.

    22 cm tart ring

  6. Step 6/14

    Bake the chilled tart shell at 160°C / 320°F for 25 min.

    22 cm tart ring

  7. Step 7/14

    Toast the kataifi pastry with 40 g of unsalted butter until golden and crisp.

    🌾kataifi pastry
    🧈unsalted butter
    🍳nonstick pan
    🥄spatula

  8. Step 8/14

    Mix the toasted kataifi with the pistachio cream until evenly coated.

    🌾kataifi pastry
    🌰pistachio cream
    🥣mixing bowl
    🥄spatula

  9. Step 9/14

    Spread the pistachio crunch mixture evenly over the cooled tart shell.

    🌰pistachio cream
    🌾kataifi pastry
    22 cm tart ring
    🥄spatula

  10. Step 10/14

    Finely chop the 70% dark chocolate and place it in a heatproof bowl.

    🍫70% dark chocolate
    🔪knife
    🥣heatproof bowl

  11. Step 11/14

    Bring the heavy cream to a boil, then pour it over the chopped chocolate.

    🥛heavy cream
    🍫70% dark chocolate
    🍳nonstick pan
    🥣heatproof bowl

  12. Step 12/14

    Add 30 g of unsalted butter and whisk until the ganache is smooth and glossy.

    🧈unsalted butter
    🥣heatproof bowl
    🥄whisk

  13. Step 13/14

    Pour the ganache over the pistachio crunch layer, then refrigerate until set for 30 min.

    22 cm tart ring
    🥄spatula

  14. Step 14/14

    Dust the tart with pistachio flour through a stencil before serving.

    🥜pistachio flour for decoration
    fine-mesh stencil

Composition

Ingredients

Types

Nuts, Eggs, Seasonings, Cereals

Ingredients

Flour 00, Butter, Icing sugar, Pistachio flour, Egg, Salt, Kataifi pastry, Pistachio cream, Dark chocolate 70%, Fresh cream

Notes

Flour 00 (for the pistachio shortcrust), Butter (cold, for the pistachio shortcrust), Icing sugar (for the pistachio shortcrust), Pistachio flour (for the pistachio shortcrust, for the stencil decoration on top), Egg (whole egg, for the pistachio shortcrust), Salt (a pinch, for the pistachio shortcrust), Kataifi pastry (for the crunchy pistachio insert), Pistachio cream (for the crunchy pistachio insert), Dark chocolate 70% (for the ganache), Fresh cream (for the ganache)

Allergens

Tree nuts, Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

590 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 49g, Fat: 41g, Fiber: 4g, Sugars: 25g, Saturated fat: 18g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 3.2mg, Potassium: 310mg

Vitamins

Vitamin A: 180µg, Vitamin E: 2.1mg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

45 minutes

Cooking

25 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

22 cm tart ring, mixing bowl, rolling pin, parchment paper, nonstick pan, whisk, heatproof bowl, knife, spatula, fine-mesh stencil

Appliances

Oven, Refrigerator, Freezer, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Afternoon tea, Celebration, Holiday

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Crisp, Buttery, Creamy, Smooth

Flavors

Pistachio, Dark chocolate, Sweet, Nutty, Rich, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Keep away from heat and sunlight), fridge : 4 days (Store in an airtight cake container,Serve after resting 15 min at room temperature), freezer : 30 days (Freeze in airtight portions,Thaw overnight in the refrigerator)