Sbriciolata with ricotta and pistachio cream

1. Whisk the melted butter, eggs, and sugar together until light and airy.
2. Add the Favuzzi 00 flour and lievito vanigliato (or baking powder and vanilla) and mix until a smooth dough forms. Wrap in plastic and set aside.
3. In a separate bowl, mix the ricotta with powdered sugar until smooth and creamy. Taste and adjust the sweetness if needed.
4. Grease a fluted tart pan with a removable bottom.
5. Press half of the dough into the base of the pan. Spread a layer of Favuzzi Pistachio Cream over the dough, followed by the ricotta filling.
6. Crumble the remaining dough over the top using your hands.
7. Bake at 350°F (175°C) for 35–40 minutes, or until golden.
8. Allow the sbriciolata to cool completely, then finish with a dusting of powdered sugar.

Serving suggestion : Serve chilled or at room temperature with a coffee or espresso. Store covered in the refrigerator for up to 5 days