Italian Pistachio Ricotta Crostata
This Italian Pistachio Ricotta Crostata is creamy and delicious. A ricotta cheese filling & pistachios makes it the perfect dessert!
- Prep time
- 1 hr 30 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 crostata recipe
- 1 cup ricotta cheese (room temperature) ((250 grams))
- 1/2 tsp vanilla
- 1 large egg
- 1/4 cup granulated sugar
- 11/2 tbsp whole/whipping/heavy cream
- 6-7 tbsp chopped pistachios (divided)*
Instructions
- 1
Prepare the Crostata Dough, wrap in plastic and refrigerate at least 30 minutes.
- 2
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.
- 3
Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate.
- 4
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.
- 5
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.
- 6
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).
- 7
Brush the top of the crostata lightly with milk and bake for approximately 35 minutes or until golden. Let cool before enjoying.