How to Make Torta della Nonna: A Taste of Italian Grandma’s Love

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Torta della Nonna, which translates to “Grandma’s cake,” is a classic Italian dessert that embodies the warmth and comfort of a loving home. This delightful pastry features a crisp, buttery crust generously filled with a smooth, velvety custard and topped with toasted pine nuts. One bite and you’ll be transported to a sunny Italian afternoon, enjoying a slice with a cup of espresso alongside Nonna herself.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through each step, making it easy to recreate this beloved Italian treat in your own kitchen. Get ready to impress your family and friends with a dessert that tastes just like it came from Nonna’s oven!

Ingredients You’ll Need

For the Pastry Crust:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, chilled and diced
  • 1 large egg yolk
  • 1 tablespoon cold water

For the Custard Filling:

  • 4 large egg yolks
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/8 teaspoon salt
  • 2 cups (470ml) whole milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

For the Topping:

  • 1/4 cup (40g) pine nuts

Tools You’ll Need

  • Measuring cups and spoons
  • Mixing bowls
  • Whisk
  • Fork
  • Rolling pin
  • 9-inch tart pan with removable bottom
  • Parchment paper
  • Baking beans or pie weights
  • Saucepan
  • Rubber spatula
  • Pastry brush

Baking the Perfect Torta della Nonna: A Step-by-Step Guide

Making the Pastry Crust:

  1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.

  2. Cut in the butter: Add the diced cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

  3. Add wet ingredients: In a separate small bowl, whisk together the egg yolk and cold water. Gradually add the egg yolk mixture to the flour mixture, mixing gently with a fork until the dough just comes together.

  4. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).

  5. Preheat and prepare: Preheat your oven to 375°F (190°C). Grease the bottom and sides of a 9-inch tart pan with removable bottom.

  6. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared tart pan. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough.

  7. Blind bake the crust: Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill it with baking beans or pie weights. Bake for 15 minutes. Remove the parchment paper and weights and bake for an additional 5-7 minutes, or until the crust is lightly golden brown.

Article by Family Cuisine

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