I recently been on a baking kick…..I know, shocking for a self proclaimed baking hater, but I have found it super cathartic. I have been very much into tarts and working with dough and the kneading process. One recipe I have been loving to make and share with family and friends is Torta Della Nonna.
Torta della Nonna, which translates to “Grandma’s cake” or “Grandmother’s tart,” is a traditional Italian dessert consisting of shortbread crust and vanilla lemon custard filling. It typically consists of a sweet pastry dough filled with a rich custard or pastry cream and often topped with pine nuts and dusted with powdered sugar. Lemon zest is also added to the crust so it is a fantastic vanilla lemon flavor. It is super popular in Italy, and in my opinion, should be more popular in the USA as well.
Although this is a recipe that contains gluten, don’t worry, I am working on a gluten free version and hopefully will have that mastered in no time! But for now, check out this delicious Torta Della Nonna.
Key Ingredients and Substitutions:
- All Purpose Flour – Like I state above, I am still testing out gluten free versions of this, so for now you have to use all purpose flour or 00 flour.
- Granulated Sugar – For this use white sugar. You can also use cane sugar or coconut sugar, but the color will change.
- Butter – I used unsalted butter for this recipe. Unfortunately there are no substitutions for butter in this! The texture of the crust would drastically change.
- Whole Milk – This is for the filling! You can also use heavy cream or coconut milk here.
- Eggs – Eggs are a key ingredient to this tart. No substitutions will work in place of them.
- Pine Nuts – Pine nuts are to garnish the top of the tart. These are totally optional, but traditionally are always on this tart.
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SERVINGS: 8-10
- PREP TIME: 25 Mins
- COOK TIME: 1 Hr Mins
- TOTAL TIME: 1 Hr 25 Mins
Ingredients:
Crust:
- 4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granluated sugar
- zest of 2 lemons
- 1 cup cold butter, cubed
- 2 eggs
Filling:
- 3 cups whole milk
- 3 tsp vanilla extract
- 6 egg yolks
- 1 cup granluated sugar
- 1/3 cup all purpose flour
Toppings:
- 1/3 cup pine nuts
- 1 egg, whisked for egg wash
- 1/2 cup powdered sugar
Preparation:
STEP 1.
Make the pastry dough. In a food processor, blend the flour, baking powder, salt, sugar and lemon zest. Add the cubed butter and pulse until the mixture resembles bread crumbs. Add the eggs and blend until a dough forms. If it is still dry, add a few tablespoons of ice cold water until a dough comes together.
Note: If you have a small food processor, do half a batch at a time for this! Overcrowding the bowl will mean it won’t mix!
STEP 2.
Turn the dough onto a floured surface and knead for 5-10 minutes until smooth. Add flour as needed so the dough doesn’t stick to yourself or the counter. Wrap in plastic wrap and refrigerate for 1 hour, or up to 3 days.
STEP 3.
Make the filling. In a pot, add the milk and vanilla. Bring it up to a low bubble and then turn off the heat.
STEP 4.
In a bowl, whisk together the egg yolks, sugar and flour for the filling until it is smooth. Slowly whisk in the hot milk mixture a little at a time, to bring the eggs up to temperature without scrambling them. Once all of the hot milk is incorporated, add the mixture back to the pot.
STEP 5.
Place the pot stovetop over medium low heat. Stir continuously as the mixture thickens. Once it has thickened and can coat the back of a spoon without moving, turn off the heat. Cool the filling to room temperature before adding to the crust.
STEP 6.
Preheat the oven to 350°F while you roll out the dough. Prepare a 10 inch tart tin by coating with butter so the dough won’t stick.
If you have one dough ball, cut it in half to make a top and bottom crust. On parchment paper or wax paper that has been dusted with flour, roll out the crust, working with one crust at a time. Roll it out until it is 1/4 of an inch thick and can fit over the tart tin. Roll the crust up and place onto the tart tin. Press into the edges so the crust forms over the tin. Cut off any excess dough.
Pour the filling into the tart tin and spread evenly with a spatula.
Roll out the top crust like you did the bottom, then carefully place on top of the tart. Cut away any excess dough coming over the edges, then press with a fork into the bottom crust to seal it off.
STEP 7.
Using a brush, egg wash the top of the tart all over. Using a fork or knife, poke 5-8 holes all over so steam can escape. Garnish with pine nuts all over, then transfer to the oven. Bake for 40 minutes, or until the crust is golden brown.
STEP 8.
Let it cool at room temp for an hour, then transfer to the fridge and cool for 2-3 hours, or overnight, before slicing and serving. Dust with powdered sugar and enjoy!
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