Italian · Dessert
Torta della Nonna
A rustic Tuscan classic: a crumbling sweet pastry shell cradling a silky lemon-and-vanilla custard, finished with a scattering of toasted pine nuts. This is the pie Italian grandmothers have made for generations, simple ingredients handled with care rather than flourish.
$1
25 minsPrep
27 minsCook
82 minsTotal
MediumLevel
Nutrition per serving
464Calories
8.7gProtein
22.7gFat
56.7gCarbs
28.2gSugar
1.1gFiber
131mgSodium
244mgChol
10.8gSat Fat
173mgPotassium
96mgCalcium
2.2mgIron
0.7mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
San Pellegrino Limonata
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mix resembles coarse crumbs, then bind with the 14g beaten egg yolk into a smooth dough; wrap and chill for 30 minutes.
2
Meanwhile make the custard
whisk the 24g egg yolk with 22g sugar and cornstarch in a bowl until pale, then gradually stir in the warmed milk.
3
Pour the mixture into a small saucepan and cook gently over low heat, stirring constantly, until thickened into a custard, about 4-5 minutes; stir in lemon zest and vanilla extract, then cool slightly with a sheet of cling film pressed to the surface.
4
Roll the chilled pastry thinly on a floured surface and line two 8cm individual tart tins, trimming the edges neatly.
5
Pour the cooled custard into the pastry shells and scatter the pine nuts evenly over the top.
6
Bake at 180°C (350°F) for 25-28 minutes until the pastry is golden and the custard is just set with a slight wobble in the centre.
7
Cool completely on a wire rack before unmoulding, then dust lightly with icing sugar if desired just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 30g30g Butter, cold, cubed
- 28g28g Sugar White
- 14g14g Egg Yolk, lightly beaten, for pastry
- 110g110g Whole Milk, warmed
- 24g24g Egg Yolk, for custard
- 22g22g Sugar White
- 10g10g Cornstarch
- 3g3g Lemon, zested
- 2g2g Vanilla Extract
- 10g10g Pine Nut, whole, for scattering,
