Torta della Nonna
User Reviews
4.3
Torta della Nonna
Description
This classic Torta della Nonna combines a buttery shortcrust pastry made with cake flour, butter, eggs, sugar, lemon zest, and vanilla, with a luscious Italian pastry cream made from milk, cream, egg yolks, sugar, flour, potato starch, and vanilla extract. The dough is prepared by creaming butter and sugar with eggs before folding in flour and resting chilled to develop structure and workability.
The vanilla custard filling is gently cooked to a smooth texture without boiling too vigorously, ensuring a silky consistency free of lumps. The tart is assembled by rolling out the rested dough, layering the pastry cream inside, and baking until the crust is golden and the filling set. Pine nuts scatter the top, adding a subtle nutty crunch, finished with powdered sugar for a delicate sweetness.
This dessert is best served after cooling completely to allow the filling to firm up, typically after several hours or overnight. The care in dough resting and custard preparation achieves a balance of textures—the crisp lightly sweet crust with a creamy fragrant vanilla center makes it a rewarding treat often enjoyed at special occasions or family gatherings.
Attention to chilling the dough and careful heating of the custard are key steps, helping prevent shrinkage and curdling and assuring an elegant final tart.
Ingredients
Shortcut Pastry
- 330 grams cake flour or all-purpose flour; plus one spoonful for dusting
- 165 grams butter softened at room temperature, unsalted
- 1 egg
- 2 egg yolk
- 130 grams sugar
- 1 teaspoon baking powder
- 1 lemon to grate for zest
- 1 teaspoon vanilla extract pure
- 1 pinch salt
Italian Pastry Cream Filling
- 400 grams milk whole
- 100 grams fresh cream
- 6 egg yolk
- 150 grams sugar
- 30 grams all-purpose flour
- 20 grams potato starch
- 1 teaspoon vanilla extract pure
Topping
- 80 grams pine nuts
- 2 tablespoons powdered sugar
Instructions
- To make the shortcrust pastry, you will need a stand mixer, food processor or an electric mixer with dough attachment and a large mixing bowl. Add the sugar, butter, pinch of salt, lemon zest and vanilla and turn the machine on to mix the dough.
- Now add the egg and egg yolks one at a time, mixing continuously. The mixture should be light and fluffy. Add the next egg when the first is fully mixed in.
- In a separate bowl, mix together the flour and baking powder.
- Now add in all the flour to the butter and egg mixture and stir by hand with a wooden spoon or spatula until it is incorporated.
- Now transfer the dough to a flat surface that has been dusted with flour and knead it to form a smooth ball that does not stick to your hands. Cover it with plastic wrap and put it in the refrigerator to rest for 30-40 minutes.
- While the dough is resting, you can make the filling.
- To make the filling, first whip the egg yolks with the sugar and vanilla extract using an electric beater or mixer for 2 minutes or until the mixture is light and fluffy.
- Now add the sifted flour and potato starch and mix it all together with the electric mixer until it is smooth.
- In a deep sauce pan, mix together the milk and fresh cream and bring to a boil.
- As soon as it begins to boil, remove from heat and add the egg and flour mixture and put it back over medium heat.
- The egg mixture will float on the top and after 1 minute the mixture will break up and the milk will come through. At this point you will need to stir very quickly with a whisk and turn off the heat. The cream will be ready in just a few seconds when it becomes dense.
- Pour it immediately into a large glass bowl and cover with plastic wrap that touches the surface. Place the bowl in the fridge to let it cool for at least 15-20 minutes.
- Preheat the oven to 400 F.
- Divide the dough into two balls. Roll out each dough ball on a cold, hard surface (such as marble) until you have formed a 4-5 mm thick circle with each.
- Line the bottom of a tart pan with baking paper. Put one circle down on the bottom and sides of your pan. Pinch the edges tightly to the mold, cut off any excess and prick the bottom of the crust with fork tines.
- Spread the chilled pastry cream mixture evenly over this bottom layer and then put the other circle of dough over the top and pinch the edges together.
- Brush the top lightly with a few drops of water and decorate with pine nuts.
- Put in the oven to bake for 45-55 minutes. The cake is ready when it is light golden brown and the pine nuts are lightly toasted.
- The cake must then be left to cool for at least 2 hours but preferably up to 8 hours! It is very important that you not cut it when it is still warm as the custard will not have set up yet and it will be a runny mess.
- Remove the cake with the help of the parchment paper or open the cake pan if you have a removable bottom.
- Dust the top of the cake with a generous amount of powdered sugar and serve at room temperature.
Notes
- Chill the dough for 30-40 minutes to create a compact dough that's easier to roll and holds its shape during baking.
- Cook the custard gently to avoid boiling too hard which can cause lumps; remove from heat as indicated to maintain a smooth texture and ideal vanilla custard flavor.
- Let the tart cool completely for at least 2 hours, preferably up to 8 hours, to allow the pastry cream to set firmly before serving.
- Plan ahead as many Italian families prepare this tart the day before a meal for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 150g | |
| Calories | 540kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 223mg | 74% |
| Sodium | 40mg | 2% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 861IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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