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Recipe: Pistachio Cream and Polvorones Tart

This recipe is perfect for those who end up with a pantry full of polvorones at Christmas. A very easy recipe to get this Christmas delicacy out of the nougat tray, but how? Well, in a recipe for Pistachio Cream Tart and Polvorones. Its taste is addictive and it will surprise you!



Preheat the oven to 180ºC. Meanwhile, we undo the polvorones. The ideal is to chop it with a food processor or a blender to make it finer. Mix the eggs and sugar until a homogeneous mass remains.
Add the EVOO La Chinata and the yogurt to the mixture and mix everything together.

Add the shredded polvorones and the yeast envelope to the mixture and continue beating. Once everything is well mixed, pour the dough into a mold lined with baking paper and bake for 25 to 30 minutes.
After 25-30 minutes, turn off the oven but let the cake warm inside for another 15 minutes.

Let cool before unmolding.
Meanwhile, we make the cake cover. Mix the Pistachio Cream with EVOO La Chinata with spreadable cheese until a homogeneous mass remains.
Finally, once the cake has cooled, we unmold it, cut it in two and fill it with the reserved mixture. Then we cover the rest of the cake with the remaining topping.


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