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Crostata alla crema di pistacchio

Ingredienti

Per la frolla:

300 gr. di Miscela  Farina e Lievito per torte, cakes and biscuits Molino Chiavazza
100 gr.
100 grams of sugar.
butter 1 egg and 3 egg
grated rind of half a lemon
the juice of half an orange or lemon
a jar of pistachio

Preparation Put in a bowl flour and sugar, obtained a hole in the middle and place inside the egg, egg yolks and butter in small pieces. Add a pinch of salt, lemon juice or orange and lemon zest and mix well.
Cover the bowl with a cloth and leave in the fridge half an hour, in the meantime, warm up the oven to 180 degrees, grease and flour a pie crust.
Divide the dough into two parts of different sizes with a rolling pin, stretching out the thickest part and place it gently into the pan, then into the spalmatevi pistachio cream. I've used the delicious pistachio cream in Italian atmosphere made me free.
Cover with another layer of pasta and with the help of a roller for diamonds, I like what I used in collaboration with the Collini Cutlery made a perfect decoration. Cover the edges and bake at 180 degrees for at least 40 minutes. Baked the cakes and let cool. Sprinkle with powdered sugar and serve
Here are some tasty moments of preparation