Torta della nonna

Torta della Nonna (grandmothers cake) is one of those iconic desserts that every Italian grandmother has in her repertoireis. This traditional Tuscan dessert combines a rich pastry with a delicate custard and toasted pine nuts. A chocolate variation can also be found called 'torta del nonno'

INGREDIENTS

1 egg, lightly beaten or milk for brushing the pastry

2 tablespoons pine nuts

Icing sugar for dusting

FOR THE PASTRY

250g plain flour

120g caster sugar

120g unsalted butter, chilled and chopped

1 egg plus 1 yolk

1 1/2 teaspoons of baking powder

zest of 1 lemon

FOR THE CUSTARD

2 eggs, plus 1 yolk

100g caster sugar

50g plain flour

30g unsalted butter, softened

250ml milk

250ml cream

To make the pastry

Place flour, sugar and a pinch of salt in a food processor, add the butter and pulse the mixture until it resembles fine breadcrumbs. Add the egg and yolk, baking powder and zest and pulse just until the pastry comes together. Be careful not to overwork the pastry. Shape into a ball, wrap in plastic and 

refrigerate for atleast 30 min. 

To make the custard

Whisk the eggs, yolk, sugar, flour and butter with a pinch of salt until smooth. Place milk and cream in a saucepan, bring to the boill. Whilst whisking gradually add the egg and combine well. Return mixture to the pan and whisk continuiusly over low heat for 5 min or until thick and smooth. Remove from heat and cool.

Preheat oven to 180 C or 350 F. Roll out two thirds of the pastry on a lightly floured board until 5mm thick and use to line base and side of a 23cm (9inch) tart tin. Pour over cooled custard. Roll out remaining pastry, place on top of custard pressing gently on the edges to seal. Brush with beaten egg or milk, sprinkle with pine nuts and bake for 30-40min or until golden. When cooled dust with icing sugar.

Note: This dessert is best when made over 2 days, if possible. The crust and filling can both be made 

a day ahead and chilled in the refrigerator overnight. This makes for easy assembly, baking, and cooling.

This recipe comes from one of my favourite Italian cook books 'Light of Lucia' by Lucinda Samponga

Enjoy!

xTracey