Pistachio Tart with Ricotta Cream

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recipe by Mille 1 Ricette https://blog.giallozafferano.it/mille1ricette/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    438
based on 9 ratings

A classic recipe with a new twist. I used the idea of the ‘baked cassata’ to create a pistachio pastry topped with the classic Sicilian ricotta, sugar and chocolate drop cream. Instead of covering it completely, I created a tart, which I covered with chopped pistachio nuts to enhance even more taste from the pastry. I assure you that pistachio goes perfectly well with the ricotta cream; the crumbly pastry and the cream are a spectacular combination for the palate. So here it is: Pistachio tart with Ricotta cream and chocolate drops. User generated recipes have not been re-tested by Kenwood.

Inspired by: https://blog.giallozafferano.it/mille1ricette/

recipe updated 26 Jan 2023

Ingredients

  • Margarine icon
    Margarine
    150 g
  • Pistacchios icon
    Pistacchios
    as needed
  • Italian 00 flour icon
    Italian 00 flour
    250 g
  • Pistachio flour icon
    Pistachio flour
    50 g
  • Whole milk icon
    Whole milk
    1 tablespoon
  • Pistachio paste icon
    Pistachio paste
    1 teaspoon
  • Granulated sugar icon
    Granulated sugar
    90 g
  • Ricotta cheese icon
    Ricotta cheese
    250 g
  • Icing sugar icon
    Icing sugar
    75 g
  • Dark chocolate chips icon
    Dark chocolate chips
    30 g
  • Milk icon
    Milk
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Work surface
  • kCook icon Springform tin - 23cm (9")
  • kCook icon Work surface

Step preview

  1. Fit midi blade to kCook bowl
  2. Add italian 00 flour, pistachio flour, margarine, whole milk, pistachio paste and granulated sugar to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Mix with filler cap fitted - 30 sec, speed 6
  6. Mix with filler cap fitted - 1 min, speed 8
  7. Line a clean work surface with plastic wrap
  8. Transfer content of kCook bowl to work surface
  9. Form into a ball
  10. Wrap with plastic wrap
  11. Chill in fridge - 15 min
  12. Clean kCook bowl
  13. Fit whisk tool to kCook bowl
  14. Add ricotta cheese and icing sugar to the kCook bowl
  15. Fit kCook bowl to kCook Multi
  16. Attach lid to kCook bowl with filler cap fitted
  17. Whisk with filler cap fitted - 1 min, speed 8
  18. Then add dark chocolate chips to the kCook bowl
  19. Whisk with filler cap fitted - 30 sec, speed 6
  20. Pre-heat oven - 180°C
  21. Line a clean work surface with parchment paper
  22. Transfer pastry to work surface
  23. Cut two thirds
  24. Set aside one third
  25. Roll out into a circle
  26. Transfer pastry to Springform tin
  27. Line and trim the edges
  28. Pour content of kCook bowl into Springform tin
  29. Decorate
  30. Brush with milk
  31. Sprinkle with pistacchios
  32. Bake - 25 min, 180°C
  33. Let cool onto cooling rack
  34. Serve
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