Torta Della Nonna Recipe

4.97 from 92 votes

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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.

Prep Time30

Cook Time40

Chilling Time1

Total Time2 10

Servings: portions

Author: Marcellina

Equipment

10 inch/25cm tart pan with a removable base

Ingredients

Pastry cream filling

2½ cups (590 mls) whole milk
2 teaspoons vanilla extract
4 egg yolks
¾ cup (150 grams) superfine (castor) sugar
¼ cup (30 grams) all purpose (plain) flour

Crust

2½ cups (300 grams) all purpose flour (plus extra for rolling )
1 teaspoon lemon zest
¾ teaspoon baking powder
pinch salt
6 ounces (1½ sticks / 170 grams) cold unsalted butter (cut into small chunks)
⅔ cup (130 grams) superfine (castor) sugar
1 egg
1 egg yolk
1 tablespoon pinenuts

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 crust in a food processor

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.

To make the crust by hand

To make the crust by hand, combine the flour, lemon zest, baking powder, and salt in a large bowl. Cut the cold butter into small chunks, then rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
Add the sugar, egg, and egg yolk then mix with a wooden spoon or spatula until the mixture starts coming together on the sides of the bowl.
Remove the dough to a work surface and knead very lightly until it comes together. If the dough is very sticky, add a little more all-purpose flour. Don't overknead or the crust will be tough.
When the dough comes together, shape it into a thick round, wrap it in plastic wrap, and pop it in the fridge to chill for an hour.

Assembling the torta

Soak pinenuts in a small bowl of water.
Preheat oven to 350ºF/180ºC and grease a 10 inch/25cm tart pan with a removable base with non-stick cooking spray.
Divide the dough into two portions with one being larger. Rewrap the smaller piece and return it to the fridge. This dough is soft when warm so keep it chilled. Chilled dough is much easier to handle. If the dough becomes too warm to handle, chill for 30 minutes then continue with the recipe.
Take the larger piece. Press it down to flatten and form a rough circle. Dust the pastry 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. Alternatively, leave the dough at room temperature for a little while to soften. Keep in mind that this dough (like most doughs), rolls out better when cool and the butter within has not melted.
Roll out the larger portion of dough between two pieces of parchment paper (nonstick 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. Don't skip using two sheets of parchment paper - one under the dough and one on top, plus extra flour to prevent sticking.
Roll the pastry gently around the rolling pin, removing the parchment paper (nonstick baking paper) on the bottom as you go. Lift and unroll into the pan. Now you can remove the top sheet of parchment paper. Lift the pastry around the sides and gently encourage it to fall into the corners. If necessary, patch any 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.

Crust

This 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.

Nutrition