Basilicatan Ricotta And Pistachio Tart

This Basilicatan Ricotta and Pistachio Tart is a delightful dessert that originates from the Basilicatan (Lucanian) cuisine. The combination of creamy ricotta and crunchy pistachios creates a rich and flavorful tart that is perfect for any occasion.

Vegetarian Dessert Basilicatan (Lucanian) Ricotta Pistachio Tart Basilicatan Italian Dessert
Basilicatan Ricotta And Pistachio Tart

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1/2 cup shelled pistachios, finely chopped
  • 1 1/2 cups ricotta cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions

  1. In a food processor, pulse together the flour, cold butter, granulated sugar, and salt until the mixture resembles coarse crumbs.
  2. Add the egg yolk and continue to pulse until the dough comes together.
  3. Press the dough into a 9-inch tart pan, covering the bottom and sides. Prick the bottom with a fork and chill in the refrigerator for 30 minutes.
  4. Preheat the oven to 375°F (190°C).
  5. Bake the tart shell for 15-20 minutes, or until golden brown. Allow to cool completely.
  6. In a mixing bowl, combine the ricotta, powdered sugar, vanilla extract, and almond extract. Mix until smooth.
  7. Spread the ricotta mixture into the cooled tart shell and smooth the top with a spatula.
  8. Sprinkle the chopped pistachios over the ricotta filling.
  9. Refrigerate the tart for at least 2 hours before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
8g
Fat
15g

Supplies

9-inch tart pan Food processor Mixing bowl Spatula

Tools

Oven Refrigerator

Serving suggestions

Serve the Basilicatan Ricotta and Pistachio Tart with a dollop of whipped cream and a sprinkle of additional chopped pistachios for an extra indulgent treat.

Tips & tricks

For the best results, make sure the tart shell is completely cooled before adding the ricotta filling to prevent it from becoming soggy.

Cost

$15