Torta al Pistacchio della Nonna Recipe Guide
Torta al Pistacchio della Nonna
Equipment
- Equipment Needed
- Large mixing bowl
- Food processor
- Whisk
- Rolling Pin
- 9-inch tart pan with a removable bottom
- Saucepan
- Fine mesh sieve
- Parchment paper
- Baking weights or dried beans
- Offset spatula
Ingredients
- Ingredients
- For the Crust:
- 200 g 1 1/2 cups all-purpose flour
- 100 g 1/2 cup unsalted butter, cold and cubed
- 50 g 1/4 cup granulated sugar
- 1 egg yolk
- 1-2 tbsp cold water
- For the Pistachio Custard Filling:
- 500 ml 2 cups whole milk
- 3 egg yolks
- 100 g 1/2 cup granulated sugar
- 30 g 1/4 cup cornstarch
- 100 g 3/4 cup pistachio paste
- Zest of 1 lemon
- For Topping:
- 50 g 1/3 cup pistachios, chopped
- Powdered sugar for dusting
Instructions
- Method
- Step 1: Prepare the Pastry Crust
- In a large mixing bowl, combine the flour and sugar. Add the cold butter cubes and rub them into the flour until the mixture resembles breadcrumbs.
- Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough comes together. Add an extra tablespoon of water if necessary.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Step 2: Roll and Blind Bake the Crust
- Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to about 1/8-inch thickness.
- Gently transfer it to the tart pan, pressing it into the edges. Trim any excess dough.
- Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes.
- Remove the weights and parchment, then bake for another 5-7 minutes until golden. Allow to cool completely.
- Step 3: Make the Pistachio Custard
- In a saucepan, heat the milk until it’s warm but not boiling.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat.
- Stir in the pistachio paste and lemon zest. Pass the custard through a fine-mesh sieve for extra smoothness. Cover with plastic wrap touching the surface and let it cool.
- Step 4: Assemble the Torta
- Once the crust and custard are completely cool, pour the custard into the crust, smoothing it out with an offset spatula.
- Refrigerate the assembled tart for at least 2 hours to set.
- Step 5: Garnish and Serve
- Before serving, sprinkle chopped pistachios over the top and dust lightly with powdered sugar.
- Slice and enjoy this indulgent treat!
- Variations, Tips, and Substitutions
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan: Use a vegan butter alternative and swap egg yolks with 1/4 cup cornstarch for the custard.
- Extra Flavor: Add a splash of orange blossom water for a floral note.
- Nut-Free Alternative: Replace pistachio paste with almond paste or a seed butter if pistachios are not an option.
Torta al Pistacchio della Nonna is a luscious Italian dessert originating from the tradition of creating rich, nutty cakes with a creamy filling and a buttery crust. This particular recipe celebrates the earthy flavors of pistachios, paired beautifully with a hint of lemon zest and a velvety custard cream. From my own personal experience, this dessert is a showstopper for any occasion, bringing smiles to everyone at the table. Let me show you how I make this delightful Torta al Pistacchio della Nonna in a step-by-step guide tailored for beginners and enthusiasts alike.
Notes on What to Expect When Making Torta al Pistacchio della Nonna
- Preparation: Rolling out the dough can be a bit tricky, especially for beginners. If it cracks, don’t worry just patch it gently with excess dough. Refrigerating the dough helps it firm up, making it easier to handle.
- Blind Baking: Pay attention to the edges of the crust during blind baking to prevent over-browning. Using pie weights ensures the crust holds its shape.
- Custard Texture: Making the pistachio custard requires constant stirring to prevent lumps. It should be smooth, creamy, and thick enough to coat the back of a spoon. If you find any lumps, sieving the custard will give it a perfectly silky finish.
- Cooling Time: Patience is key! Both the crust and custard need to cool completely before assembly to avoid a soggy bottom or runny filling.
- Assembly: Spreading the custard evenly can feel satisfying. Take your time to ensure a neat, polished look.
- Flavor: Expect a beautiful balance of nutty pistachio richness with a light citrusy zing from the lemon zest. The buttery crust complements the creamy filling perfectly.
- Presentation: The chopped pistachios and powdered sugar on top add a rustic yet elegant touch, making the tart visually appealing and inviting.
Making this torta may require a bit of effort, but the end result is worth every step, a delicious, showstopping dessert that showcases Italian tradition at its finest. Enjoy the process as much as the treat itself.
Recipe Overview
- Cuisine: Italian
- Course: Dessert
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Time to Stand: 2 hours (for cooling and setting)
- Total Time: 3 hours 10 minutes
- Ease of Cooking: Moderate
- Servings: 8 slices
- Calories per Serving: ~340
- Cost of Ingredients: Moderate
Equipment Needed
- Large mixing bowl
- Food processor
- Whisk
- Rolling pin
- 9-inch tart pan with a removable bottom
- Saucepan
- Fine-mesh sieve
- Parchment paper
- Baking weights or dried beans
- Offset spatula
- > Go here to buy the must-have equipment and ingredients for making a Savory #Torta al Pistacchio della Nonna now.
Ingredients
For the Crust:
- 200g (1 1/2 cups) all-purpose flour
- 100g (1/2 cup) unsalted butter, cold and cubed
- 50g (1/4 cup) granulated sugar
- 1 egg yolk
- 1-2 tbsp cold water
For the Pistachio Custard Filling:
- 500ml (2 cups) whole milk
- 3 egg yolks
- 100g (1/2 cup) granulated sugar
- 30g (1/4 cup) cornstarch
- 100g (3/4 cup) pistachio paste
- Zest of 1 lemon
For Topping:
- 50g (1/3 cup) pistachios, chopped
- Powdered sugar for dusting
- > Go here to buy the must-have equipment and ingredients for making a Savory #Torta al Pistacchio della Nonna now.
Method
Step 1: Prepare the Pastry Crust
- In a large mixing bowl, combine the flour and sugar. Add the cold butter cubes and rub them into the flour until the mixture resembles breadcrumbs.
- Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough comes together. Add an extra tablespoon of water if necessary.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Roll and Blind Bake the Crust
- Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface to about 1/8-inch thickness.
- Gently transfer it to the tart pan, pressing it into the edges. Trim any excess dough.
- Line the crust with parchment paper and fill it with baking weights. Bake for 15 minutes.
- Remove the weights and parchment, then bake for another 5-7 minutes until golden. Allow to cool completely.
Step 3: Make the Pistachio Custard
- In a saucepan, heat the milk until it’s warm but not boiling.
- In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat.
- Stir in the pistachio paste and lemon zest. Pass the custard through a fine-mesh sieve for extra smoothness. Cover with plastic wrap touching the surface and let it cool.
Step 4: Assemble the Torta
- Once the crust and custard are completely cool, pour the custard into the crust, smoothing it out with an offset spatula.
- Refrigerate the assembled tart for at least 2 hours to set.
Step 5: Garnish and Serve
- Before serving, sprinkle chopped pistachios over the top and dust lightly with powdered sugar.
- Slice and enjoy this indulgent treat!
Variations, Tips, and Substitutions
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan: Use a vegan butter alternative and swap egg yolks with 1/4 cup cornstarch for the custard.
- Extra Flavor: Add a splash of orange blossom water for a floral note.
- Nut-Free Alternative: Replace pistachio paste with almond paste or a seed butter if pistachios are not an option.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Torta al Pistacchio della Nonna now.
Notes on What to Expect
Expect a creamy, nutty filling that’s perfectly balanced with the buttery, crumbly crust. The chopped pistachios add a delightful crunch, and the hint of lemon zest brightens the overall flavor. Each bite is a perfect harmony of textures and tastes, reminiscent of a classic Italian dessert made with love.
Nutritional Information Per Serving
- Calories: ~340
- Protein: 6g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 2g
- Sugar: 20g
I hope this guide has made making Torta al Pistacchio della Nonna seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment! Buon appetito! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
