Pistachio Grandma’s Tart: Creamy & Buttery Delight

Pistachio Grandma’s Cake Recipe
Category: Desserts
Servings: 8

Ingredients

Instructions

To prepare this delicious Pistachio Grandma’s Cake, begin by making the shortcrust pastry. In a large bowl, sift the 00 flour and add the baking powder. Next, crack the eggs into the flour mixture and add the sugar and a pinch of fine salt. Cut the cold butter into small cubes and incorporate it into the mixture. Use your fingers or a pastry cutter to combine the butter into the flour and sugar until you achieve a crumbly consistency. Once the butter is fully integrated, knead the dough briefly on a clean surface until smooth. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up.

While the dough is chilling, prepare the pistachio pastry cream. In a saucepan, combine the cornstarch, sugar, and a pinch of salt. Gradually whisk in the whole milk, stirring continuously to prevent any lumps from forming. Place the saucepan over medium heat and keep stirring as the mixture begins to thicken. Once it reaches a smooth, custard-like consistency, remove it from the heat and transfer it to a bowl. Cover the surface of the cream with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature.

Once the pastry dough has rested, remove it from the fridge and divide it in half. Roll out each half between two sheets of parchment paper, using a rolling pin to achieve an even thickness of about half a centimeter. Prepare a 26 cm (10-inch) round tart pan by buttering and flouring it lightly. Carefully lift one of the rolled-out pastry discs using the parchment paper and place it into the prepared pan. Gently press the pastry into the edges of the pan and trim off any excess dough with a knife. Use a fork to prick the base of the pastry to prevent it from puffing up during baking.

Spread the cooled pistachio pastry cream evenly over the pastry base, smoothing it out with a spatula to remove any air pockets. Take the second disc of pastry, and use it to cover the top of the tart. Press the edges together to seal, and once again, prick the top with a fork. Brush the top of the tart with a little bit of whole milk to give it a nice golden finish as it bakes.

Preheat your oven to 180°C (350°F) in static mode. Bake the tart for 40-45 minutes, or until the pastry is golden and crisp and the filling is set. Once baked, remove the tart from the oven and allow it to cool completely in the pan before transferring it to a serving plate.

For a beautiful finish, dust the top of the cake with powdered sugar and sprinkle with crushed pistachios for added texture and flavor. Serve this elegant Pistachio Grandma’s Cake as a delightful dessert for any special occasion or to enjoy with a cup of coffee or tea.

Nutritional Information (per serving, approximate values)

This Pistachio Grandma’s Cake is a rich and creamy dessert that blends the nutty flavor of pistachios with a buttery, crisp pastry. It’s perfect for family gatherings, special celebrations, or any time you want to indulge in a truly delicious treat. The combination of the homemade shortcrust pastry with the smooth pistachio cream filling creates a dessert that’s both comforting and luxurious at the same time. Enjoy!