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Pistachio Tart




Pistachio paste, 100% pure

400 grams

Iodized salt

1 pinch

Vanilla bean

8 grams


2 unit

Bitter cacao

50 grams


200 grams

Icing sugar

200 grams

Type 00 wheat flour

450 grams

Desserts from Italy

Pistachio Tart

Pistachio Tart

vegetarian with gluten with eggs with lactose with nuts high in iron high in potassium high in magnesium

ready in

1 hour 20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pistachio Tart

A delicious shortbread stuffed with cocoa a delicious pistachio cream!

Pistachio Tart step 1

step 1

First prepare the pastry to cocoa pouring sugar in the mixer, the pulp of vanilla bean and stir for a few seconds

Pistachio Tart step 2

step 2

Add the eggs, at room temperature butter, salt and sifted flour and cocoa. Mix for a few seconds until a sandy dough

Pistachio Tart step 3

step 3

Then continue to knead with hands until the dough will not be smooth and elastic. Spread then in two sheets of baking paper and place in the refrigerator for 10 minutes

Pistachio Tart step 4

step 4

Line the mold with the dough and docket above the pistachio cream: Cover with strips of pastry and helping with decorations with the molds for biscuits

Pistachio Tart step 5

step 5

Bake for 35-40 minutes at 150/160 °

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