Torta di Pinoli

Pine-Nut Tart

Preparation info
  • Makes


    23 centimeter tart
    • Difficulty


Appears in

This dessert tart, a pasta frolla shell filled with almond cream and topped with pine nuts, is a good example of the lavish use of nuts in Italian pastry. The shell need not be prebaked; it cooks along with the filling. The pine nuts are sprinkled over the tart once the filling has set so that they sink in just slightly to create an even nut “crust.”