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Pistachio, Ricotta and Wild Strawberry Tartlets

17/11/2023

Pistachio, ricotta, and wild strawberry tartlets are a fresh and spring-like dessert, perfect for an end-of-meal treat or for an elegant snack. Here is the recipe:

Ingredients

  • Shortcrust pastry:

    • 250 g of 00 flour
    • 125 g of cold butter, cut into cubes
    • 100 g of icing sugar
    • 1 large egg
    • A pinch of salt

  • Pistachio cream:

    • 250 g of fresh ricotta
    • 70 g of pistachio paste (available in specialty stores or online)
    • 50 g of icing sugar (adjust to taste)
    • 40 g of finely chopped pistachios

  • Decoration:

    • Wild strawberries to taste
    • Chopped pistachios to taste
    • Icing sugar for dusting

Preparation

  1. Start with the shortcrust pastry: in a large bowl, mix the flour with the icing sugar and salt. Add the cold butter cubes and work the mixture with your fingertips until you get a sandy consistency.
  2. Add the egg and briefly knead until you obtain a homogeneous dough. Form a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
  3. In the meantime, prepare the pistachio cream: in a bowl, mix the ricotta with the icing sugar until you get a smooth cream. Incorporate the pistachio paste and the chopped pistachios, mix well, and put the cream in the fridge to firm up.
  4. Roll out the shortcrust dough on a lightly floured surface to a thickness of about 5 mm. Line tartlet molds with the shortcrust pastry, prick the bottom with a fork, and bake in a preheated oven at 180 °C for about 15-20 minutes or until golden. Allow to cool completely.
  5. Once the shortcrust bases are cold, fill the tartlets with the pistachio cream and decorate with wild strawberries and chopped pistachios.
  6. Before serving, dust with a bit of icing sugar for a touch of sweetness and a more refined visual effect.

Curiosity

Pistachio is an oily nut that can be found in many variants around the world, from the most prized like the Pistacchio di Bronte, DOP of Sicily, to other less known but still delicious variants. Often used in patisserie for its delicate yet distinctive flavour and its intense green colour, pistachio adds personality and character to any dessert.