Indulge in a journey through Italy’s culinary heritage with our authentic “Torta della Nonna” recipe. This classic dessert combines a crisp, buttery shortcrust pastry with a luscious custard filling. Join us in your kitchen to master this timeless Italian delight.
Ingredients:
For the Shortcrust Pastry:
• 250g plain flour
• 125g cold diced butter
• 100g icing sugar
• 1 large egg
• Zest of one lemon
• A pinch of salt
For the Custard Filling:
• 500ml milk
• 4 egg yolks
• 150g granulated sugar
• 50g all-purpose flour
• 1 vanilla pod or 1 tsp vanilla extract
• Pine nuts for garnish
Instructions:
Step 1 - Crafting the Shortcrust Pastry:
• Combine 250g plain flour, 125g cold diced butter, 100g icing sugar, one large egg, the zest of one lemon, and a pinch of salt in a mixing bowl. Blend until it forms a smooth dough.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2 - Preparing the Creamy Custard Filling:
• Heat 500ml of milk with a split vanilla pod (seeds scraped) in a saucepan until it’s near boiling, being careful not to boil it.
• In a separate bowl, whisk four egg yolks with 150g granulated sugar until they form a fluffy mixture. Add 50g all-purpose flour and combine thoroughly.
• Gradually pour the hot milk into the egg mixture, whisking constantly.
• Transfer the mixture back to the saucepan, cook over medium-low heat, stirring continuously until the custard thickens (approximately 5-7 minutes). Allow it to cool.
Step 3 - Assembling and Baking:
• Preheat your oven to 180°C (356°F).
• Roll out half of the chilled shortcrust pastry on a pre-buttered and floured pie dish, pricking the bottom with a fork.
• Pour the delectable custard filling onto the shortcrust pastry base.
• Roll out the other half of the pastry on a floured surface, cut it into strips or circles, and arrange them on top of the custard filling to create a captivating lattice.
• Elevate your “Torta della Nonna” by generously sprinkling pine nuts on top of the pastry lattice.
• Slide your masterpiece into the preheated oven and bake for about 25-30 minutes, until the pastry achieves a beautiful golden hue.
Step 4 - Savoring the Flavors:
• Allow your freshly baked “Torta della Nonna” to cool for a delectable dessert experience.
• Once cooled, serve and savour each bite of this classic Italian treat, uniting a crispy crunch with a velvety custard finish. Enhance your experience with a cup of espresso or a dollop of whipped cream.
Embrace the Italian art of baking right in your own kitchen. Buon appetito!
Ingredients:
For the Shortcrust Pastry:
• 250g plain flour
• 125g cold diced butter
• 100g icing sugar
• 1 large egg
• Zest of one lemon
• A pinch of salt
For the Custard Filling:
• 500ml milk
• 4 egg yolks
• 150g granulated sugar
• 50g all-purpose flour
• 1 vanilla pod or 1 tsp vanilla extract
• Pine nuts for garnish
Instructions:
Step 1 - Crafting the Shortcrust Pastry:
• Combine 250g plain flour, 125g cold diced butter, 100g icing sugar, one large egg, the zest of one lemon, and a pinch of salt in a mixing bowl. Blend until it forms a smooth dough.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2 - Preparing the Creamy Custard Filling:
• Heat 500ml of milk with a split vanilla pod (seeds scraped) in a saucepan until it’s near boiling, being careful not to boil it.
• In a separate bowl, whisk four egg yolks with 150g granulated sugar until they form a fluffy mixture. Add 50g all-purpose flour and combine thoroughly.
• Gradually pour the hot milk into the egg mixture, whisking constantly.
• Transfer the mixture back to the saucepan, cook over medium-low heat, stirring continuously until the custard thickens (approximately 5-7 minutes). Allow it to cool.
Step 3 - Assembling and Baking:
• Preheat your oven to 180°C (356°F).
• Roll out half of the chilled shortcrust pastry on a pre-buttered and floured pie dish, pricking the bottom with a fork.
• Pour the delectable custard filling onto the shortcrust pastry base.
• Roll out the other half of the pastry on a floured surface, cut it into strips or circles, and arrange them on top of the custard filling to create a captivating lattice.
• Elevate your “Torta della Nonna” by generously sprinkling pine nuts on top of the pastry lattice.
• Slide your masterpiece into the preheated oven and bake for about 25-30 minutes, until the pastry achieves a beautiful golden hue.
Step 4 - Savoring the Flavors:
• Allow your freshly baked “Torta della Nonna” to cool for a delectable dessert experience.
• Once cooled, serve and savour each bite of this classic Italian treat, uniting a crispy crunch with a velvety custard finish. Enhance your experience with a cup of espresso or a dollop of whipped cream.
Embrace the Italian art of baking right in your own kitchen. Buon appetito!
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