Tart with Ricotta, Pistachios and Peaches
For the pastry
Mix the flour and pieces of cold butter in a bowl and begin to mix, then add the sugar, egg and a pinch of salt, kneading quickly to form a smooth dough.
Wrap the dough in cling film and leave it to stand in the fridge for about 1 hour.
When the hour has elapsed, take the pastry from the fridge and roll it out with a rolling pin on a sheet of baking paper, line a greased and floured 24cm diameter mould and pierce the bottom with a fork.
To make the filling
Mix the ricotta, sugar, pistachio flour and egg in a bowl and stir until the mixture is smooth.
Wash and clean the 3moretti peaches, cut them into pieces and add them to the cream.
How to assemble it:
Pour the cream into the shell and bake at 200°C for about 30/40 minutes.
Once cooked, take out of the oven and leave to cool on a wire rack.
Sprinkle the pistachio grains over the tart.
Whip the cream with the mascarpone and sugar and put it into a piping bag with a star-shaped nozzle.
Now decorate the tart with cream bows, peach slices and mint leaves.