torta della nonna

Torta della Nonna is the most delicious Italian custard tart made with sweet shortcrust pastry, Italian pastry cream (crema pasticcera), and topped with pine nuts. An elegant and beautiful dessert for any occasion.

Torta della Nonna

flour flour

caster sugar (golden

8.5 tbsp cold butter (cubed (120 grams))

lemon

¼ tsp baking powder

salt

milk ((590 milliliters))

cornstarch ((30 grams))

sugar ((70 grams))

vanilla paste vanilla bean (*see notes below)

pine nuts ((30 grams))

confectioners sugar (for dusting (icing sugar UK))

Warm the milk in a saucepan with the vanilla then set aside.

In a bowl whisk the egg yolks and sugar just until combined. Add the cornstarch (cornflour UK) and mix it into the eggs until combined

Slowly pour the warm milk into the bowl with the eggs constantly whisking until everything is mixed together (make sure the milk is just warm and not hot so the eggs don’t scramble).

Once combined pour the mixture back into the saucepan you warmed the milk in.

Heat it on a low heat stirring constantly with a wooden spoon for 10 minutes until very thick.

Once thickened pour the pastry cream into a clean bowl and place plastic wrap directly on top of the cream so a skin doesn’t form.

Once cooled completely place the bowl in the fridge until ready to use.

To make the pastry cream filling

Sift the flour into a large bowl then add the rest of the dry ingredients including the lemon zest, stir to combine.

Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs.

Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes to 1 hour.

After the dough has chilled remove from the fridge and dust a clean work surface with flour. Roll out using a rolling pin until ¼ inch (½ cm) thick.

Grease a 7-8 inch tart or pie pan with butter then lay the pastry over the pan tucking in the sides until it fits evenly. Roll the rolling pin over the tart case to cut the edges (you can also trim the edge with a knife).

Prick the base with a fork then place back in the fridge for 30 minutes.

To make the pastry

Pre-heat the oven to 350F/180C.

Soak the pine nuts in water for 5 mins.

Remove the pastry case from the fridge and fill with the cooled pastry cream, spread out evenly.

Scatter over the pine nuts then bake in the oven for 50 minutes or until slightly golden on top.

Remove from the oven and let it sit for 5 minutes then remove the tart from the case and place on a cooling rack to cool completely. Serve once cooled or place in the fridge until ready to serve.

To assemble

https://embed.mediavine.com/videos/jqxn0o6fmlb03ktoirlk

Torta della Nonna is the most delicious Italian custard tart made with sweet shortcrust pastry, Italian pastry cream, and topped with pine nuts. An elegant and beautiful dessert for any occasion.

This homely Italian dessert consists of lemony, tender shortcrust filled with a luscious pastry cream and is an absolutely ideal way to end any meal!!

Torta Della Nonna Recipe

(590 mls) whole milk

vanilla extract

(150 grams) superfine (castor) sugar

(30 grams) all purpose (plain) flour

(240 grams) (all purpose (plain) flour

lemon zest

baking powder

(1¼ sticks / 140 grams) unsalted butter

(100 grams) superfine (castor) sugar

pinenuts

(icing) sugar

Heat the milk and vanilla extract in a medium saucepan until it just comes to the boil. Set aside to cool slightly.

In a medium bowl, use a wire whisk to beat the egg yolks and sugar well until light and creamy. Stir in the flour.

With a whisk, gradually add in the warm milk. Whisk well so that no lumps form.

Strain the milk mixture back into the saucepan. Return to the heat and stir (I like to use a whisk) until it thickens. Boil for about a minute to cook the flour.

Remove from the heat and pour into a clean bowl covering with plastic wrap. Press the plastic onto the surface of the filling to prevent a skin forming. Set aside to cool completely.

To make the filling

In a food processor place the flour, lemon zest, baking powder, salt and butter. Pulse until the mixture resembles breadcrumbs.

Add the sugar and egg yolks then process until the mixture just starts to come together on the sides of the bowl. Remove and wrap in plastic wrap and chill for an hour.

Preheat oven to 350ºF/180ºC and grease a 9inch/23cm tart pan with a removable base with non-stick cooking spray.

Soak pinenuts in a small bowl of water.

Divide the dough in two pieces, with one slightly larger.

Take the larger piece. Press it down to flatten and form a rough circle. Dust the pastry lightly with flour.

Roll out the larger piece between two pieces of non stick baking paper until large enough to fit the tart pan. If the pastry is sticking, dust with a little more flour.

Roll the pastry gently around the rolling pin. Lift and unroll into the pan. Pull up the pastry around the sides and encourage it to fall into the corners. Patch tears with excess pastry. Trim the edges level to the top of the pan.

Spoon the cool pastry cream into the base. Spread and level the filling.

Roll out the second piece of pastry as you did with the first and fit over the pastry cream, pressing the edges to seal and then trim off excess. Brush the top with water.

Drain the pine nuts and sprinkle over the torta.

Bake in preheated oven for 40 minutes.

Allow to cool. Carefully remove torta from the pan and place on a serving plate. Dust with abundant powdered sugar. Serve at room temperature or chilled.

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