Torta Della Nonna

This Tuscan dessert is lovingly referred to as “grandma’s cake” and is one of my favorite things I learned to make at the farm. There are several variations of this dish, as is the case with most Italian recipes, but I love the contrast of the creamy custard topped with the crunchy, textured pine nuts. This tart is both simple and beautiful and is sure to be a hit at your next dinner party or gathering.

Torta Della Nonna

Italian custard tart topped with pine nuts
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine Italian
Servings 8 servings

Equipment

  • 1 9" pie pan
  • 1 Large Bowl
  • 1 wooden spoon
  • 1 medium pot
  • 1 Rolling Pin
  • 1 sheet pan
  • 1 fine mesh strainer

Ingredients
  

Dough

  • 2 eggs
  • 1 cup sugar (180 grams)
  • 7 tbsp butter (100 grams)
  • 2 3/4 cup flour (350 grams)
  • 1 3/4 tsp baking powder
  • powdered sugar for garnish

Cream

  • 2 eggs
  • 1 egg yolk
  • 1/2 cup sugar (100 grams)
  • 1/4 cup flour (30 grams)
  • 2 cups milk
  • 1/3 cup pine nuts
  • vanilla or a piece of lemon peel

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Beat the eggs and the sugar with a wooden spoon. Heat butter until soft and mix with the eggs and sugar, then add baking powder. Add the flour, a little at a time, using your hands to mix; don’t work it too much, it is very delicate. Separate the dough into two balls – one for the bottom and one for the top, and set aside.
  • Beat the eggs with the sugar using a wooden spoon. Add flour little by little while mixing continuously, until you reach a smooth texture. Boil the milk with either a piece of lemon peel or a teaspoon of vanilla (remove the lemon peel after hot). Add the hot milk to the rest of the ingredients, a little at a time, stirring continuously. Transfer to a saucepan and cook the mixture over low heat, stirring continuously for 3 to 4 minutes. Pour the cream into a bowl and leave it to cool. Stir in pine nuts and raisins. Set aside.
  • Roll out both balls into a large round shape. Take one rolled-out dough and place it on the bottom and up the sides of a pie pan. Now pour the cream into it. Cover with the second half of the dough, pinching closed where the bottom and top touch (you can cut off any extra dough). Place pan on a sheet tray. Bake in the oven for 30 minutes. Before serving, sprinkle with powdered sugar (through sieve).
Keyword custard, nonna, tart, tuscany

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