Torta della Nonna translates to "Grandmother's cake" and is a favorite Sunday lunch dessert. The tender, buttery crust is filled with vanilla pastry and topped with pinenuts then baked until golden brown and irristible.
2½cups(300 grams) all purpose flour(plus extra for rolling )
1teaspoonlemon zest
¾teaspoonbaking powder
pinchsalt
6ounces(1½ sticks / 170 grams) unsalted butter(cut into small chunks)
⅔cup(130 grams) superfine (castor) sugar
1egg
1egg yolk
1tablespoonpinenuts
To finish
powdered (icing) sugar for dusting
Instructions
To make the filling
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 pastry
In a food processor place the flour, lemon zest, baking powder, salt and butter. Pulse until the mixture resembles breadcrumbs.
Add the sugar, egg and egg yolk then process until the mixture just starts to come together on the sides of the bowl.
Remove to a work surface and knead very lightly until the dough comes together. If the dough is very sticky, add a little more all purpose flour.
Once the dough has come together, flatten the dough into a thick round and wrap in plastic wrap and chill for an hour.
Preheat oven to 350ºF/180ºC and grease a 10 inch/25cm 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 being larger.
Take the larger piece. Press it down to flatten and form a rough circle. Dust the pastry lightly with flour.
If the dough is very cold and hard, give it a few thumps with the rolling pin. This will make it more pliable.
Roll out the larger piece between two pieces of non stick baking paper until large enough to fit the tart pan. Keep checking to see if the pastry is sticking. If so, dust with 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. Reserve the leftover dough.
Spoon the cool pastry cream into the base. Spread and level the filling.
Press the leftover dough onto the second piece, then roll out as you did with the first piece of dough and fit over the pastry cream, pressing the edges to seal and then trim off excess.
Make a slit in the middle of the top crust then 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.
Notes
Tips for success
When preparing the pastry cream filling it’s important to add the warm milk slowly to the egg mixture - whisking well.
Boil the filling for a full minute to cook out the starch in the flour.
Handle the dough lightly and don't over work.
If the dough is very sticky, dust well with flour when rolling.
Keep the dough chilled for easier handling.
Soak the pine nuts in water so they don't burn.
FAQ's questions are answered above. Be sure to check that out if you have any doubts. Or contact me.CrustThis crust recipe as been increased slightly compared to the original recipe to ensure that there is plenty of crust. The result is identical to the original but with a little more dough to play with.