Servings: 6 people
Calories: 290kcal
Cost: $12
Equipment
- Mixing bowls
- Food processor or knife for chopping
- Whisk or electric mixer
- 18 cm round mold or cake pan
- Spatula
Ingredients
- 20 g whole pistachios
- 50 g chopped pistachios
- 10 g flour
- 30 g powdered sugar
- 30 g butter
- 2 eggs
- 60 g powdered sugar
- 100 g milk
- 100 g melted butter
- 100 g flour
- 50 g almond powder
- 5 g baking powder
- 125 g raspberries
Instructions
- In a food processor, pulse whole pistachios until finely chopped, then mix with chopped pistachios, flour, powdered sugar, and butter until crumbly. Chill in the fridge.
- In a mixing bowl, whisk eggs and powdered sugar until fluffy, then add milk, followed by flour, almond powder, and baking powder, blending until smooth. Stir in melted butter.
- Pour soft dough into a greased 18 cm round mold, spread evenly, scatter raspberries on top, and sprinkle the chilled crumble over it.
- Bake in a preheated oven at 180°C (350°F) for about 30 minutes until edges are golden brown and a toothpick comes out clean. Let cool slightly before serving.
Notes
This dessert can be made with other nuts like almonds or hazelnuts if desired. Substitute raspberries with blueberries or strawberries when in season. For a dairy-free version, opt for plant-based butter and milk. To maintain freshness and texture, store leftovers in an airtight container. Reheat to restore crunchiness. Elevate with a dusting of powdered sugar, a dollop of whipped cream, or a garnish of fresh mint for a stunning presentation. Enjoy this light yet indulgent treat at any occasion, from brunch to celebratory gatherings!
Nutrition
Calories: 290kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 70mg | Potassium: 200mg | Fiber: 2g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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