Torta della Nonna
Units
Temperature
Servings
Ingredients
Pastry
- 350 g flour rounded
- 150 g cold butter, cubed rounded
- 120 g sugar rounded
- 2 egg yolks rounded
- 1 g fine salt rounded
Custard
- 600 ml milk rounded
- 1 vanilla pod, split and scraped rounded
- 5 egg yolks rounded
- 120 g sugar rounded
- 50 g cornstarch rounded
- 60 g pine nuts rounded
- 30 g powdered sugar, for dusting rounded
Method
Method
- Combine the flour, cold butter, sugar and salt, rubbing together with your fingertips until it resembles coarse crumbs. Add the egg yolks and bring together into a dough. Divide in two, flatten into discs, and chill for 45 minutes.
- Heat the milk with the split vanilla pod and scraped seeds until just below a simmer.
- Whisk the egg yolks, sugar and cornstarch together. Slowly pour in a third of the hot milk while whisking constantly, then whisk this back into the remaining milk.
- Return to low heat and cook, whisking constantly, for 3 to 4 minutes, until thick enough to hold a ribbon trail. Transfer to a bowl, press plastic wrap directly onto the surface, and let cool completely.
- Preheat the oven to 180°C (fan). Roll out one disc of pastry and line a 26 cm tart tin. Pour in the cooled custard and smooth the top.
- Roll out the second disc and lay it over the custard, sealing the edges. Prick the top with a fork.
- Bake for 30 to 35 minutes, until deeply golden brown. Let cool completely.
- Toast the pine nuts in a dry pan for 2 to 3 minutes until fragrant. Scatter over the cooled tart and dust with powdered sugar.
Notes
- Cook the custard fully thick on the stove before it goes into the shell. A runny custard baked directly in raw pastry never sets right in the time the pastry needs to bake, and soaks the base soggy in the process.
- Chill the pastry thoroughly before rolling. Warm, soft dough tears easily and shrinks unpredictably as it bakes; cold dough holds its shape.
- Toast the pine nuts before scattering them on top. Raw pine nuts taste comparatively flat against the rich, vanilla custard; toasting brings out a depth that makes the topping worth including.
- It’s best the day after baking, once fully cooled and set, though it keeps for 3 days in the fridge.
Ingredient substitutions
- Pine nuts are traditional; sliced almonds are a reasonable substitute if pine nuts aren’t available.
- A little grated lemon zest in the custard is a traditional addition.
- Serve at room temperature, not chilled straight from the fridge, for the best texture.