Pistachio Amaretto Crostata with Chocolate and Berries


If you like macaroons, this indulgent and festive tart will become your favorite way to welcome Passover. If you are celiac and need to follow a gluten-free diet, you have a great excuse to make it much more often! Remember that nuts are very sticky, and it’s always best to line your baking pan with parchment.

9807 Torta cioccolato e pistacchi-HD

Pistachio Amaretto Crostata with Chocolate and Mixed Berries


  • 1 heaped cup (6 oz) blanched pistachios or almonds
  • 1/2 cup granulated sugar
  • a pinch of salt
  • 1 large beaten egg white, or a little more as necessary
  • 1/4 tbsp amaretto liqueur or almond extract
  • matzah meal for dusting (GF matzah meal for a GF version)
  • 8 oz high quality bittersweet chocolate, grated (or chocolate chips)
  • 3 tablespoons almond or seed oil (or 1/2 stick margarine)
  • 2 small baskets of fresh mixed berries
  • a few tbsps of raspberry or blueberry preserve


Preheat oven to 350 degrees F.

Line a 9 inch springform pan with aluminum foil or parchment (you can also use a disposable aluminum pan).

Grease the parchment and the sides of the pan with margarine or oil, and dust with matzah meal.

Grind the pistachios (or almonds), then add the sugar, almond extract and salt in a food processor. Add the egg and blend.

Remove from the food processor and knead with your hands until the mix holds together (it will still be very crumbly), adding a spoonful or two more egg white if necessary.

Press the dough onto the bottom of the pan with your fingers or knuckles.

Bake the crust for 10 minutes.

Take it out of the oven and press it down quickly again with a ball of paper towel or the back of a spoon (it will be too hot to touch), trying to make it slightly concave .

Put it back in the oven and bake for another 3-4 minutes Take out again, press down again, and allow it to cool down and harden.

Remove the parchment or aluminum lining, put the crust back into the pan.

Melt the chocolate chips in a bain-marie (or in your microwave) without letting it boil or burn, and add the oil or margarine; stir until smooth, pour the mixture on top of the crust, and refrigerate for at least 2 hrs. The crust and filling can be made several days in advance and stored in the refrigerator.

A few hours before serving brush the chocolate top with a little preserve and arrange the fresh berries on top.

Leave out of the fridge for at least one hour before serving to make it easier to cut, and use a sharp knife.

*** Tip: this type of crust can be hard to cut, so don’t serve the cake in a delicate platter unless you pre-slice it!


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  1. Nice change for Passover. Getting tired of the same old desserts.

  2. Wow, this is spectacular! I could eat it all in one sitting!!! I may try it with almonds, because good pistachios are so expensive where I do my shopping…

  3. Looks yummy!

  4. carol levithan says:

    Moadim l’simcha! I’m happy to report that for the second year in a row the pistachio/chocolate/raspberry torte was a gigantic success at my seder. I had to make two so one of my daughters could take some with her to Florida because not even at the fancy hotel where her husband’s family stays over Pesach do they have desserts like this one. (Which means we actually had leftovers since two of those was far more than 13 people could consume.) But then for seder #2 I made your Bocca di dama with Orange Caramel and it was rave reviews once again. I added the orange pulp to the batter and it was absolutely sensational. Even having to blanch the almonds since I forgot to buy preblanched was a pleasure. It helps that I’m no longer working full time and especially that I don’t have to obsess about a tikkun this year!!
    I wish you a wonderful holiday and look forward to any more Dinner in Venice recipes.
    I hope you are still teaching at the JCC and I miss being able to invite you to do programs.
    Warm regards,

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