Ingredients:
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 cup (115g) unsalted butter, cold and cubed
1 egg
1 tsp baking powder
1/4 tsp salt
1 cup (250g) pistachio cream or spread
Powdered sugar for dusting
Directions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
Add the cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
Add the egg and mix until the dough starts to come together but is still crumbly.
Press two-thirds of the crumbly dough mixture evenly into the prepared baking pan, forming the base.
Spread the pistachio cream evenly over the base layer, leaving a small border around the edges.
Sprinkle the remaining crumb mixture evenly over the top, covering the pistachio cream.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cake is set.
Let the cake cool completely in the pan before transferring it to a serving plate. Dust with powdered sugar before serving.