Pistachio Torta della Nonna

The Pistachio Torta della Nonna is a delicious variation of the classic Torta della Nonna, which typically features pine nuts and vanilla custard cream. Here we enrich the recipe with the flavor and color of pistachio, for a Sicilian touch that pays homage to the island famous for these exquisite nuts.

Ingredients

• 300 g of shortcrust pastry (you can prepare it with flour, butter, sugar, and eggs)
• 100 g of unsalted pistachios
• 500 ml of whole milk
• 4 egg yolks
• 150 g of sugar
• 40 g of cornstarch (cornflour)
• Grated zest of 1 untreated lemon
• 50 g of chopped pistachios for decoration
• Powdered sugar for dusting
• Butter and flour for the pan

Preparation

1. Start with the pistachio cream: finely grind the pistachios in a mixer until they turn into flour. Mix this pistachio flour with a little cold milk to create a paste.
2. In a small pot, bring the remaining milk to a boil with the lemon zest, then remove from the heat and let it cool down.
3. Beat the egg yolks with the sugar until you get a frothy mixture, then add the cornstarch and continue beating until a smooth cream forms.
4. Strain the milk to remove the lemon zest and add the egg yolk mixture. Put the small pot back on the heat and cook over low flame, stirring constantly until the cream thickens.
5. Remove from the heat and incorporate the pistachio paste, stirring well to distribute the color and aroma. Cover with cling film in contact and let it cool completely.
6. Roll out two-thirds of the shortcrust pastry and line a previously buttered and floured mold. Prick the bottom with a fork.
7. Fill the pastry base with the pistachio cream, then roll out the remaining shortcrust pastry and cover the cream. Seal the edges well.
8. Bake in a preheated oven at 180 °C for about 30-35 minutes or until the pastry becomes golden.
9. Let the cake cool, then sprinkle with the chopped pistachios and powdered sugar before serving.

Curiosity

The Torta della Nonna is a traditional Tuscan dessert, but with the addition of pistachio, there is a combination of Tuscan tradition and Sicilian tradition, two regions renowned for their excellent cuisine. Additionally, pistachios are often associated with both sweet and savory recipes in Sicilian cooking, thanks to their plentiful presence, especially in the area of Bronte, considered the capital of Italian pistachio.