Grandmother's Cake with Pistachio

Name: Grandmother's Cake with Pistachio
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 8
Ingredients: Type 00 flour 3.67 cups; Butter (cold from the fridge) 0.9 lb; Eggs (2 medium) 4.5 oz; Sugar 0.8 cup; Fine salt 1 pinch; Baking powder 1 tsp; Whole milk 3 cups; Sugar 1 ¼ cup; Pistachio paste 6.7 tbsp; Cornstarch ¾ cup; Egg yolks (about 4) 2.5 oz; Fine salt to taste; Ground pistachio 2 ½ tbsp; Whole milk to taste; Powdered sugar to taste

it de fr es br

886

Calories per serving

Vegetarian

Energy Kcal 886
Carbohydrates g 123.6
of which sugars g 67.6
Protein g 16.3
Fats g 36.2
of which saturated fat g 16.76
Fiber g 3
Cholesterol mg 253
Sodium mg 228

Difficulty: Average
Prep time: 40 min
Cook time: 40 min
Serving: 8
Cost: Average
Note + cooling of the various preparations

PRESENTATION

Recipe by
Silvia Sciattella

The pistachio torta della nonna—a classic from Tuscany—is one of those desserts where simple ingredients turn into something really special. Seriously good. This Italian pistachio dessert features a tender pasta frolla crust that practically melts in your mouth. And then there’s the filling. A smooth, sweet pistachio custard that families all over Central Italy adore. Perfect for birthdays, Sunday lunches, or any meal where you want a touch of homemade magic. Plus, unlike the classic version with its lemony cream, this one dives into a nutty, rich flavor. It’s loved in the south for a reason—the pistachios here really, really shine.

The golden crust, combined with the creamy filling, is just a dream. Pretty simple. It's a perfect mix of crumbly and soft in every bite. You know, often you'll see this pistachio custard tart topped with toasted pine nuts or a sprinkle of powdered sugar. So good. This dessert is a staple at family gatherings—everyone always wants that second slice. In Tuscany, some people swap in hazelnut or chocolate cream, which is great, but this Italian pistachio dessert has a loyal following, thanks to how pistachio mingles with the vanilla and citrus notes. It's moist and fits right into that crispy shell, making each forkful feel like a rare treat.

Folks who love Italian baking know these cakes are more about sharing and memories than anything else. For sure. Whether you’re hunting for a new pistachio pastry recipe or just curious about what makes nonna’s cake so special, this tangy and sweet tart stands out. Honestly, it makes every gathering feel extra special. It’s easy to see why this homemade pistachio torta della nonna is always a welcome addition, celebrated for its tasty taste and the joy it brings to every occasion. Can't go wrong.

INGREDIENTS

886

Calories per serving

For the shortcrust (for a 10-inch pan): Type 00 flour 3.67 cups (450 g); Butter 0.9 lb (200 g) - (cold from the fridge); Eggs 4.5 oz (128 g) - (2 medium); Sugar 0.8 cup (160 g); Fine salt 1 pinch; Baking powder 1 tsp (5 g)

for the pistachio custard cream: Whole milk 3 cups (750 ml); Sugar 1 ¼ cup (270 g); Pistachio paste 6.7 tbsp (100 g); Cornstarch ¾ cup (100 g); Egg yolks 2.5 oz (72 g) - (about 4); Fine salt to taste

for decoration: Ground pistachio 2 ½ tbsp (20 g); Whole milk to taste; Powdered sugar to taste

Preparation

How to prepare Grandmother's Cake with Pistachio

To prepare the grandmother's cake with pistachio, first make the shortcrust pastry. Pour the flour, baking powder 1, and sugar 2 into a bowl. Also add the eggs 3 and a pinch of salt.

Also add cold butter cut into pieces 4 and quickly knead everything in the bowl 5. When you have obtained a homogeneous mixture, work a few more moments on a surface and wrap the dough in plastic wrap 6. Leave to rest in the refrigerator for at least 30 minutes.

Meanwhile, prepare the pistachio custard cream. In a saucepan, pour the starch, sugar, and salt 7; also add the egg yolks and pistachio paste 8. At this point, while stirring with a whisk, pour the milk little by little 9.

Mix well, then transfer the mixture to the heat and stir continuously 10 for a few minutes until the cream has thickened 11. At this point, transfer it to a bowl and cover with plastic wrap in contact 12. Then let it cool at room temperature.

When the cream is well chilled, take the shortcrust from the fridge and divide it in half. Roll out each of the two parts between two sheets of parchment paper, using a rolling pin. You need to get a thickness of about 1/4 inch 13. At this point, take a 10-inch diameter cake pan, butter it and flour it. With the help of parchment paper, transfer one of the two discs of shortcrust inside 14. Make the dough adhere well to the edges and remove the excess using a small knife. Then prick the base with a fork 15.

Pour the pistachio custard cream inside 16, level it well with a spatula 17, and close with the other disc, then seal the edges by pressing them slightly with your fingers 18. This way you will also remove the excess dough.

As a last step, prick the top of the cake again with the fork. Brush the surface with milk 19 and sprinkle with pistachio crumbs 20. Bake in a preheated static oven at 350°F for 40-45 minutes. Once baked 21, let it cool completely. Then transfer it to a plate, sprinkle it with powdered sugar, and serve.