Pinolata della nonna

Grandmother’s pine-nut cake

Preparation info

  • Makes


    24 cm tart
    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

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.



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. Preheat the oven to 180°C (350°F/Gas 4).

Roll out two-thirds of the pastry, following the instruction