Spiced Tagliatelle Cake

Preparation:

Preparation: With the indicated ingredients and a pinch of baking powder, prepare the shortcrust pastry and keep it in the refrigerator. In the meantime, cook the tagliatelle nests in plenty of water sweetened with a spoonful of sugar. While the pasta is cooking, mix 200 g of fresh cream with the eggs, 3 tablespoons of sugar and a pinch of mixed spices (cinnamon, allspice, cloves, nutmeg, anise, star anise, cardamom and mace) in a bowl. Drain the pasta well, leaving it a little behind in cooking. Line a low mold (for tarts) with a diameter of 20 cm with the shortcrust pastry and distribute the tagliatelle evenly, proceeding quickly so that the heat of the pastry does not soften the shortcrust too much. Pour over the mixture of cream, sugar, eggs and spices, sprinkle with a handful of peeled green pistachios and bake at 200 degrees for about half an hour, testing with a toothpick.