Torta Della Nonna

you will need

1 x 24cm tart (2-3cm deep) quiche or tart tin

1 x baking sheet

Baking paper

Rolling pin

pastry

180 g chilled cubed butter

170 g caster sugar

1 tsp vanilla

2 egg yolks

1 egg

8 g baking powder

1/2 tsp salt

400 g plain flour

Zest of 1 lemon

Custard

700 ml milk

Zest of 1 lemon

5 egg yolks

90 g caster sugar

70 g plain flour

15 g butter

topping

80 g pine nuts rinsed in cold water

10 g butter (melted)

Icing sugar to dust

Method for the pastry

Rub the butter and sugar together with your fingertips until fine crumb forms. Stir in the vanilla, baking powder, salt, and flour. Whisk together the egg, yolks, and lemon zest. Fold through the dry mixture and then knead the dough until it comes together into a firm dough

Chill the dough for 20 mins - 1 hour or until firm and able to roll

Method for the custard

Heat the milk and lemon zest together in a saucepan, bring to a gentle boil and then strain through a fine sieve. Discard the lemon zest. Set the lemon-infused warm milk to one side

Beat egg yolks until pale and frothy

Add sugar and flour

Add a splash of the hot milk into your egg mix to loosen the mixture, stirring the whole time.

Then pour the egg mix into a saucepan with the remaining milk and put on a low heat, whisking constantly. Be careful as the custard can burn very easily

Heat until the custard boils, ensuring you’re whisking constantly to avoid lumps. This will get very hot so be careful

Once the custard has boiled and thickened add the 15 g butter and whisk again

Pour custard onto a lightly greased tray and cover with cling wrap to avoid developing skin

Allow to cool

Place 10 g of butter and 80 g of toasted nuts into a frying pan let the butter melt and coat the nuts, take off the heat and leave to one side

Assemble

Now you have all the components ready it is time to bake

Preheat your oven to 170 C

Roll out half of the pastry dough between 2 sheets of baking paper and dust lightly with flour

If your pastry dough is getting too warm then place the dough back in the fridge for 10 minutes

Press lightly into your tart tin ensuring all parts are covered to avoid leaks.

Prick the pastry with a fork slightly then pour your cooled custard on top

Then add your remaining half of the rolled pastry dough on top and pinch the sides making sure there are no gaps or holes

Now add your buttered nuts on top and place in the oven on a tray and bake

Bake for 45 minutes or until the pastry is cooked and the custard is set.

If you find the nuts are getting too brown during baking, add a layer of foil over the tart and bake for the remaining time

Remove from the oven, allow to cool, and serve dusted with icing sugar

with love

x

all recipes Torta della nonna (grandma’s italian custard pie)

It’s a simple dessert but SO good! pastry, lemon and custard with buttered pine nuts.

Alternatively you can use a different nut if you prefer

TIPS

Rotate the tart after the first 20 minutes to ensure even baking as most ovens will have hot spots

Roll the pastry sheets between two layer of baking paper dusted with flour

Any additional pastry scraps you have remaining can be used as garnish/keep in the freezer or make a small individual pie