200g (1 1/3 cups) plain flour
150g unsalted butter, very cold, cut into cubes
100g sour cream
110g (1/2 cup) caster sugar
30g (1/4 cup) custard powder
2tsp cardamom pistachio sugar (optional)
1 egg yolk
1Tbs raw sugar
Cream to serve
- Preheat an oven tray to 200c. Combine the flour & butter in a food processor until it resembles breadcrumbs. Add the sour cream & pulse until dough just comes together. Shape into a disc & wrap in plasti wrap. Refrigerate for 20 mins.
- Roll pastry between 2 sheets of baking paper to a 40cm round.
- Place berries, sugar, custard powder & cardamom pistachio sugar in a bowl & toss gently to combine. Pile this mixture in centre of pastry leaving 8cm border around the edge. Gently fold in the edge of the pastry to partially cover the berries. Brush pastry edge with egg yolk & sprinkle with raw sugar.
- Carefully slide crostata, with baking paper, onto the preheated oven tray nd place in oven. Bake for 1 hour or until pastry is golden & crisp.