Crispy pistachio and hazelnut pie

Pistachio pastes
80 g sugar
80 g softened butter
2 eggs

Crunchy topping

50 g crushed hazelnuts
50 g crushed pistachios
1 tablespoon honey
50 g melted white chocolate (optional)

Preparation of pistachio and hazelnut pie

Prepare shortcrust hazelnut dough

In a bowl, combine the flour, hazelnut, powdered sugar and salt.
Add the cold butter and rub the mixture between your fingertips until it resembles fine breadcrumbs.

Stir in the eggs and mix until a smooth dough is formed.
Shape it into a ball, wrap it in cling film and let it rest in the fridge for 30 minutes.

Baking dough

Preheat the oven to 180°C.

Roll out the dough and place it in a cake pan. Pierce the bottom with a fork.

Add baking paper and beans. Bake for 15 minutes.

Remove the balls and continue baking for another 5 minutes to get a slightly golden and crispy dough.

Preparation of homemade pistachio cream

In a bowl, mix the softened butter with the sugar and almond flour.

Next, add the pistachio paste

and eggs. Stir until you get a smooth and creamy consistency.

Final assembly and baking

Pour the pistachio cream over the pre-baked pie body, then smooth the surface.

Bake at 180 °C for about 20 minutes, until the cream hardens.

Allow to cool completely before adding the crispy topping.

Add the crunchy hazelnut-pistachio

Heat the honey in a pan, then add the crushed hazelnuts and pistachios.

Allow to caramelize slightly for 2 minutes, stirring regularly.

Spread this crunchy mixture over the cooled cake.

For an even more delicious finish, add a drizzle of melted white chocolate.

Tasting tips

Serve this crispy pistachio-hazelnut pie hot or cold with:

espresso coffee,
mint tea,
or a scoop of vanilla ice cream.

For even more enjoyment, add a thin layer of crunchy pralines between the shortcrust pastry and pistachio cream.

Nutritional Information

Preparation time: 30 minutes
Rest time: 30 minutes
Cooking time: 40 minutes
For: 6 to 8 people
Calories: approximately 400 kcal per serving