Torta della Nonna (the literal translation would be Grandmother’s Cake) is a typical recipe from Tuscany tradition. It is a very tasty tart: a pastry shell hides a special and delicious custard!
This tart is usually prepared as dessert or as snack. You have to try it: you will love it! Trust me!
Torta della Nonna
Ingredients for the shortcrust pastry:
- 400 g of flour;
- 200 g of butter at room temperature;
- 130 g of sugar;
- 4 eggs yolk;
- 2 teaspoons of vanilla extract;
- a pinch of sat.
Ingredients to garnish:
- 120 g of pine nuts;
- icing sugar a.r.;
- milk a.r..
Ingredients and recipe for the custard: here.
Preparing the Torta della Nonna
Preparing the shortcrust pastry
Slice the butter in pieces.
Knead the butter in pieces with the flour, the vanilla and the salt, until a sandy mixture is obtained.
Add then the eggs yolk and the sugar; keep kneading until a smooth and uniform pastry is obtained.
Give the dough a ball shape. Press it with the hands and cover it with cling film. Move the pastry into the fridge and let it rest for about 1 hour.
Preparing the custard
We must prepare the vanilla custard. Use the ingredients and the directions you can find on my custard recipe.
Putting the cake together
Grease and flour a round tart pan of 22-24 cm diameter.
Note: If you want, you can realize small single serving tarts!
Prendiamo la frolla dal frigo e lavoriamola velocemente con le mani per renderla di nuovo morbida. Stendiamo i 2/3 di pasta tra due fogli di carta da forno in uno spessore di circa 5 mm.
Take the pastry out of the fridge and quickly knead it, with the hands, until it gets soft. Roll 2/3 of pastry out to an even thickness of about 5 mm. (I suggest you to place the pastry between two baking paper sheets before rolling it out. In this way it won’t stick nor break.)
Arrange the pastry onto the prepared tray and gently press it to make it stick to the tray. Remove the excess of pastry on the edges using a knife.
Make a lot of small holes onto the pastry surface using a fork and spread it with the custard.
Roll the remaining pastry out to an even thickness of about 5 mm and with this disc cover the top of the tart: seal the edges using a fork.
Prick the surface with a fork, spread it with some milk and sprinkle with the pine nuts.
Baking the Torta della Nonna
Preheat the oven to 170° C in convection mode.
Once the pre-set temperature is reached, bake the tart for about 40 minutes.
Take it out of the oven and let it cool before sprinkling with icing sugar.
Here it is our Torta della Nonna. Enjoy!
It is good, isn’t it?