Pistachio lovers, we present the recipe for the crunchy crumble with pistachio heart by food blogger Antonella Audino: a super delicious and super creamy recipe, characterized by a crunchy crumble shell and a pistachio cream disk. The latter, frozen before cooking, melts while remaining creamy, allowing you to perceive all the flavor and creaminess with a bite.
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 24 cm pan
Ingredients
- 300 g 00 flour
- 120 g sugar
- 150 g cold butter, cut into small pieces
- 1 of yolk
- 1/2 lemon zest only
- 1 pinch of salt
- 400 g of Agrisicilia pistachio cream.
Preparation with the ThemoMix
- Place all the ingredients in the thermomix with the cold butter from the fridge and work for 30 sec on speed 3/4. If you don’t have a Bimby, a kitchen cutter will do because it doesn’t have to be a dough, but a set of crumbs.
- Spread the crumbs evenly on a tray and refrigerate for an hour.
- Pour the pistachio cream onto a sheet of baking paper forming a 23 cm circle then freeze
- Spread the crumbs in a 24 cm pan on baking paper then place the frozen pistachio cream disc on top
- Cover the pan with the remaining crumbs, compacting lightly with your fingertips.
- Cook in a static oven at 180° for thirty minutes.
