This Mango, Ricotta & Pistachio Crostata Recipe comes together in minutes, will impress your guests, and can be served hot or at room temperature.
The recipe is inspired by and adapted from a recipe from my friend Marnely. Yes, we are friends even though we've never met in real life, which I hope changes very soon!
I changed Marnely's recipe for Plum Pistachio Ricotta Crostata by using mangoes, adding lime zest, bourbon maple syrup, and crystallized ginger, and purchasing the pie crust at the store.
Mango, Ricotta & Pistachio Crostata Recipe
Ingredients
1 pie crust (purchased or made from scratch)
1/2 cup full fat ricotta
zest of 1 lime
1/3 cup pistachios, food processed until they resemble the texture of sand {I used salted roasted pistachios}
2-3 mangoes, sliced
1 egg
1-2 tablespoons bourbon maple syrup
extra pistachios for topping
2 tablespoons chopped crystallized ginger
Directions
1. Preheat the oven to 375F. Roll out the pie crust onto a parchment covered baking sheet.
2. Combine ricotta with lime zest and pistachios and spread on the pie crust leaving about 1/2" all the way around.
3. Layer sliced mangoes. Crimp the edges of the crust and brush them with a whisked egg.
4. Bake the crostata for 25 minutes. Remove from the oven, brush the mangoes with bourbon maple syrup and sprinkle with chopped pistachios. Bake for another 10 minutes.
5. Remove the crostata from the oven and sprinkle with chopped crystallized ginger.
6. Serve hot or at room temperature.
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