Torta della Nonna: A Slice of Italian Tradition
Torta della Nonna
Equipment
- Equipment Needed: Mixing bowls, rolling pin, tart pan, whisk, baking paper, and an oven.
Ingredients
- Ingredients
- For the Pastry:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 2-3 tablespoons cold water if needed
- For the Custard Filling:
- 2 cups whole milk
- 1/2 cup sugar
- 3 large eggs
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon optional, for flavor
- Pine nuts for topping
- For Garnish:
- Powdered sugar
- Lemon zest optional
Instructions
- Step 1: Make the Pastry
- Combine Dry Ingredients: In a large mixing bowl, mix the flour, sugar, and salt together.
- Add Butter: Add the softened butter and mix until the mixture resembles coarse crumbs.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract. Mix until the dough comes together. If it’s too dry, add a bit of cold water.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: Prepare the Custard Filling
- Heat Milk: In a saucepan, heat the milk over medium heat until it’s just about to simmer.
- Mix Sugar and Cornstarch: In a separate bowl, whisk together sugar, cornstarch, and eggs until smooth.
- Combine Mixtures: Gradually add the hot milk to the egg mixture while whisking constantly to prevent curdling. Return this mixture to the saucepan and cook over low heat until thickened, about 5-10 minutes. Stir in the vanilla extract and lemon zest.
- Cool Custard: Once thickened, transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool.
- Step 3: Assemble the Torta
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Roll Out the Dough: On a floured surface, roll out the pastry dough to fit your tart pan (about 1/8 inch thick).
- Line the Tart Pan: Place the rolled dough in the tart pan, trimming off any excess. Prick the bottom with a fork to prevent bubbling.
- Fill with Custard: Pour the cooled custard filling into the pastry shell and spread evenly.
- Add Toppings: Sprinkle pine nuts on top for added flavor and crunch.
- Step 4: Bake the Tart
- Bake: Place the tart in the oven and bake for 35-40 minutes, or until the pastry is golden brown and the custard is set.
- Cool: Once baked, let the tart cool completely in the pan before removing.
- Step 5: Serve
- Garnish: Dust with powdered sugar and lemon zest before serving.
- Slice and Enjoy: Cut into wedges and enjoy this delightful Italian treat!
- Variations
- Chocolate Variation: Add melted chocolate to the custard for a rich chocolate flavor.
- Fruit Filling: Substitute half of the custard with fresh fruit like strawberries or peaches.
- Nut-Free Option: Omit the pine nuts or substitute with slivered almonds or pecans.
Torta della Nonna, or “Grandma’s Cake,” is a delightful Italian dessert that’s sure to impress family and friends. This custard-filled tart is not only rich in flavor but also easy to make, making it a perfect choice for both seasoned bakers and beginners. Let me show you how I make this delicious treat, from my own personal experience.
What to Expect
Torta della Nonna is a comforting dessert that combines the rich flavors of vanilla and lemon with a buttery, flaky crust. This cake can be served warm or chilled, making it a versatile choice for any occasion. From my own personal experience, it’s a great dish to bring to gatherings or simply enjoy at home with family. You’ll love how the flavors meld together, creating a delightful treat that’s sure to become a favorite.
Quick Meal Facts
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Time to Stand: 30 minutes (cooling)
- Total Time: 1 hour 40 minutes
- Ease of Cooking: Moderate
- Servings: 8-10
- Calories: Approximately 350 calories per slice
- Cost of Ingredients: $15-$20
- Cuisine: Italian
- Course: Dessert
- Equipment Needed: Mixing bowls, rolling pin, tart pan, whisk, baking paper, and an oven.
- Check out the right equipment and Ingredients that you need for making #Torta della Nonna here
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 2-3 tablespoons cold water (if needed)
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup sugar
- 3 large eggs
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for flavor)
- Pine nuts (for topping)
For Garnish:
- Powdered sugar
- Lemon zest (optional)
- Check out the right equipment and Ingredients that you need for making #Torta della Nonna here
Instructions
Step 1: Make the Pastry
- Combine Dry Ingredients: In a large mixing bowl, mix the flour, sugar, and salt together.
- Add Butter: Add the softened butter and mix until the mixture resembles coarse crumbs.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract. Mix until the dough comes together. If it’s too dry, add a bit of cold water.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Custard Filling
- Heat Milk: In a saucepan, heat the milk over medium heat until it’s just about to simmer.
- Mix Sugar and Cornstarch: In a separate bowl, whisk together sugar, cornstarch, and eggs until smooth.
- Combine Mixtures: Gradually add the hot milk to the egg mixture while whisking constantly to prevent curdling. Return this mixture to the saucepan and cook over low heat until thickened, about 5-10 minutes. Stir in the vanilla extract and lemon zest.
- Cool Custard: Once thickened, transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool.
Step 3: Assemble the Torta
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Roll Out the Dough: On a floured surface, roll out the pastry dough to fit your tart pan (about 1/8 inch thick).
- Line the Tart Pan: Place the rolled dough in the tart pan, trimming off any excess. Prick the bottom with a fork to prevent bubbling.
- Fill with Custard: Pour the cooled custard filling into the pastry shell and spread evenly.
- Add Toppings: Sprinkle pine nuts on top for added flavor and crunch.
Step 4: Bake the Tart
- Bake: Place the tart in the oven and bake for 35-40 minutes, or until the pastry is golden brown and the custard is set.
- Cool: Once baked, let the tart cool completely in the pan before removing.
Step 5: Serve
- Garnish: Dust with powdered sugar and lemon zest before serving.
- Slice and Enjoy: Cut into wedges and enjoy this delightful Italian treat.
Variations
- Chocolate Variation: Add melted chocolate to the custard for a rich chocolate flavor.
- Fruit Filling: Substitute half of the custard with fresh fruit like strawberries or peaches.
- Nut-Free Option: Omit the pine nuts or substitute with slivered almonds or pecans.
Tips and Substitutions
- Dairy-Free: Use almond milk and dairy-free butter for a dairy-free version.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Sweetness Adjustment: Feel free to adjust the sugar based on your sweetness preference.
- Check out the right equipment and Ingredients that you need for making #Torta della Nonna here
Nutritional Information (per slice)
- Calories: 350
- Fat: 20g
- Carbohydrates: 36g
- Protein: 6g
- Sugar: 14g
Troubleshooting Tips
- If the pastry is too crumbly: Add a tablespoon of cold water to bring it together.
- If the custard is too runny: Ensure to cook it long enough and constantly whisk while heating to prevent lumps.
