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Grandma’s pistachio cake

Grandma's pistachio cake

With its unique taste, grandma's pistachio cake is the perfect dessert for special occasions. Here is our recipe.

Grandma's pistachio cake is much more than a simple tart. There are many reasons that make it a dessert for special occasions, first of all the presence of pistachio. In fact, in recent times there have been many sweet recipes with pistachios that have taken our fancy and the idea of ​​converting a classic recipe like that of grandmother's cake is truly brilliant.

As always, the preparation starts with the shortcrust pastry to which we will add a filling made with pistachio custard . Nothing too complex, on the contrary: with a minimum of organization you will see that success can be achieved in a short time.

Grandma's pistachio cake
Grandma's pistachio cake

How to prepare the recipe for grandma's pistachio cake

  1. First prepare the shortcrust pastry which must rest in the refrigerator for at least an hour. Cut the butter into cubes and place it in a bowl together with 150 g of sugar. Work it until the mixture becomes crumbly, then add the whole eggs.
  2. Knead quickly and only lastly add the flour, a pinch of salt and the vanilla. Form a loaf with your hands and wrap it in cling film. Let it rest in the refrigerator .
  3. In the meantime , dedicate yourself to the custard . In a saucepan, combine the egg yolks, the remaining sugar and the corn starch and mix with a whisk. Pour in the milk slowly, diluting everything little by little.
  4. Place the saucepan on the heat and cook over medium heat until it begins to thicken. It is important to mix often to avoid both lumps forming and the cream sticking to the bottom.
  5. Once ready , add the pistachio cream, stirring until it blends perfectly. Cover with cling film and leave to cool.
  6. Collect the shortcrust pastry and divide it into two parts, one slightly larger than the other. Roll out the larger one between two sheets of baking paper until it is about 4 mm thick and transfer it to the bottom of a 22-24 cm diameter tart mold .
  7. Fill with the now cold cream, leveling the surface, then roll out the remaining pastry in the same way. Use it as a tart lid, pressing well along the edges to seal .
  8. Decorate the surface with pine nuts and cook in the oven at 180°C for 40 minutes . Once cold, remove it from the mold and decorate with icing sugar.

Also take a look at grandma's classic cake recipe: if you haven't made it yet you absolutely must try it.


Grandma's cake will keep for up to 3 days under a cake bell. If temperatures are high, it is better to keep it in the refrigerator.

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