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Pistachio and Mascarpone Crostata

Course Dessert
Cuisine Italian
Keyword Crostata, Italian, Mascarpone, pistachio
Prep Time 20 minutes
Cook Time 40 minutes
Chilling in the fridge 2 hours
Total Time 3 hours
Servings 8 people
Cost 8$

Equipment

  • 1 Electric wisk Or Kitchen Aid, or Thermomix
  • 1 Bowl
  • 1 Fridge
  • 1 Oven

Ingredients

Dough

  • 2+1/2 cup Pastry flour
  • 1/2+1/4 cup Unsalted butter
  • 1 unit Egg
  • 2 units Egg yolks
  • 1/2 cup White sugar
  • 1 tbsp White sugar
  • 1/2 tsp Baking powder
  • 1/4 tsp Vanilla
  • 1 pinch Salt
  • Lemon zest Optional

Filling

  • 1 cup Pistachio cream
  • 2 cup Mascarpone
  • 1/4 cup White sugar
  • 1/4 tsp Vanilla

Instructions

  • We start by mixing the unsalted butter at room temperature with the sugar. We can use an electric whisk, the paddle of our Kitchen Aid or Thermomix. Mix the butter and sugar well for 3-4 minutes, until you get a creamy texture and the butter has an almost white color. 
  • Add the egg at room temperature and mix.
  • Then add the egg yolks, one at a time, mixing well until they are integrated into the dough. 
  • In another bowl we mix our dry ingredients: sugar, yeast, sifted flour, salt, vanilla and lemon zest. 
  • Add the dry ingredients to the egg and butter mixture until they are perfectly integrated.
  • Form a ball with the crostata dough and divide it into two portions, cover with cling film and chill in the refrigerator for at least 2 hours. 
  • Mix the mascarpone with the sugar and 1/4 teaspoon of vanilla in a bowl and set aside.
  • Grease a baking pan with degreasing spray and flour, or line it with baking paper.
  • Preheat the oven to 356 º Fahrenheit.
  • Roll the crostata dough on a floured surface with a rolling pin.
  • Place half of the stretched dough on the mold and prick with a fork.
  • Then place the pistachio cream on top of the crostata dough with the help of a teaspoon.
  • Chill in the refrigerator for 10 minutes.
  • Place the mascarpone, sugar and vanilla mixture on top of the pistachio cream.
  • Roll the crostata dough we have reserved and cut into strips to decorate our crostata. 
  • Decorate the crostata with the crostata dough. 
  • Bake at 356º F for 35-45 minutes with heat up and down.
  • To prevent the surface of the crostata from over-browning, we can cover our pistachio and mascarpone crostata with aluminum foil for the first 20 minutes, or we can place the baking tray on top, so that the crostata, which we will have placed in the middle of the oven, will be less brown 
  • Let cool for at least 2 hours and enjoy!