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Pinolata della nonna
Grandmother’s pine-nut cake
Preparation info
- Makes
one
24 cm tart - Difficulty
Medium
Appears in
By Tessa Kiros
Published 2003
This cake has an almost standard appearance in every trattoria. This version is the one that Nonna made which has a sweet pastry base, filled with pastry cream, and sprinkled with pine nuts. You can also add about 30 g (1 oz) of sultanas to the prepared pastry cream.
Ingredients
½ ½ 1
Method
Make the pastry following the instructions. Cover with plastic wrap and refrigerate for an hour.
Make the pastry cream following the instructions and set aside to cool.
Roll out two-thirds of the pastry, following the instruction
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