Why You Need a Pistachio Dessert in Your Life скачать в хорошем качестве

Why You Need a Pistachio Dessert in Your Life

If you're a pistachio lover, you won't want to miss this Italian dessert! Watch as we make a delicious ricotta lemon cake that will satisfy your sweet tooth. Perfect for spring baking or any time of year! #ItalianDessert #RicottaTart #LemonCrumble #springbaking #TortellinoTime #crostatasbriciolata This Italian ricotta crumble tart with lemon curd and pistachios is light, fragrant, and a little bit indulgent. Made with a simple dough, sieved ricotta, and homemade lemon curd, it is a perfect dessert for spring or any quiet Sunday lunch. The filling is creamy and citrusy, with a golden crumbly top and the crunch of roasted pistachios, one of Sicily's most loved ingredients. This tart was part of our Sunday lunch for Mother's Day, but it would also be wonderful for Easter, a garden lunch, or a spring gathering. ➕ Watch the full Spring Lunch Menu: • Tuscan-Style Slow-Cooked Beef →    • 3 Secrets to Making PERFECT Tuscan St...   • Crispy Potato Torte with Balsamic & Thyme →    • The SECRET to Making Perfect Potato T...   📄 Download the recipe PDF here and in the pinned comment. https://drive.google.com/file/d/1ihfK... 👇 Please let me know if you try this I would love to hear what you think. ITALIAN RICOTTA CRUMBLE TART WITH LEMON & PISTACHIO - TORTELLINO'S RECIPE INGREDIENTS 250g ricotta (sieved for smoothness) 2–3 tablespoons lemon curd (homemade or shop-bought) 200g Self-raising flour 70g granulated sugar 75g Butter at room temperature 1 egg 25ml sunflower oil 1 tsp baking powder Pinch of salt Roasted, unsalted pistachios (a small handful) Icing sugar (for dusting) Butter and flour for greasing the tin Baking paper (pre-cut, reusable if possible) INSTRUCTIONS Blend self-raising flour, sugar, butter, salt, and baking powder briefly in a food processor. Add 1 egg and sunflower oil. Pulse briefly until a crumbly mixture forms. Transfer the dough onto cling film, press into a ball, and chill for 20 minutes. Push ricotta through a sieve for extra smoothness. Mix with icing sugar by hand until blended. Grease and line the tart tin, dusting the sides with flour to prevent sticking. Split the dough 2/3 for the base, 1/3 for the topping. Press the larger piece into the base and up the sides using your fingers. Prick the base with a fork, then spread the ricotta filling evenly. Top with lemon curd and gently swirl or level the surface. Crumble the remaining dough over the top of the tart. No need for uniformity. Lightly blitz the pistachios in a mini processor and sprinkle over the tart. Optionally add a few extra blobs of lemon curd on top. Bake at 180°C for 30–35 minutes until golden. Allow to cool before carefully removing from the tin. Finish with icing sugar and additional pistachios if desired. For more details, please watch the video and download the recipe PDF from the first comment. 00:00 - Welcome & Introduction 00:22 - Making the Crumble Dough 01:46 - Preparing the Ricotta Filling 02:28 - Building the Tart 04:39 - Adding Lemon Curd & Pistachios 06:44 - Baking & Final Thoughts 07:34 - Unmoulding & Decorating 09:57 - What Else I Cooked for Mother's Day 10:42 - Closing Notes • Torta della Nonna – Italian Custard Tart • Sicilian Cannoli Cream with Ricotta • Crostata di Marmellata – Jam Tart