Torta del Nonna

Torta del Nonna

Ingredients:

For the dough:

  • 350g flour
  • 1 egg
  • 1 egg yolk
  • A pinch of salt
  • 8g baking powder
  • 120g butter
  • 170g sugar

For the cream:

  • 750 ml milk
  • Zest from 1/2 lemon
  • Vanilla essence
  • 8 egg yolks
  • 200g sugar
  • 50g of food starch

Other ingredients:

  • 40g pine nuts
  • 2-3g powdered sugar

 

Steps:

For the Cream:

  1. Put in a double bottom saucepan the milk, the lemon zest and vanilla essence and leave it on medium heat until it boils.
  2. Separately, mix the yolks with the sugar until they get white then incorporate the food starch.
  3. Thinly pour the yolk mixture over the hot milk. Mix until the composition thickens. Cover with foil and leave it to cool.

For the Dough:

  1. Mix flour with salt powder, baking powder and sugar then add the butter, and finally the whole egg and egg yolks.
  2. Knead very little until the dough is homogenized. Wrap the dough in cling film, place it on a plate and let it in the refrigerator for 1 hour.
  3. After 1 hour has passed, divide the dough into 2 parts, one of which must be larger. Stretch the bigger dough in round pan with 26cm diameter. The dough must reach the edges.
  4. Fill with cold cream and cover with the other small piece of dough left. The edges of the first dough will cover the dough placed above. Prick the dough with a fork in different places.
  5. Put 40g of pine nuts above and bake until golden brown above (about 35 minutes).
  6. Let the tart to cool, then sprinkle powdered sugar and vanilla.
  7. Serve with lust, because it is a delight!

Other recipes / drinks

Discover some other traditional recipes from Italy.

Limoncello

Limoncello

Is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. In northern […]

Tiramisu

Tiramisu

Ingredients: 500g Italian Savoiardi ladyfingers 500g mascarpone 4 eggs 8 tablespoons sugar 6 tablespoons milk 2 small bags of vanilla sugar 250 ml coffee 3 tablespoons of amaretto Powdered cocoa   Steps: Separate the eggs. Mix the egg yolks with sugar and powdered sugar then beat the composition with a mixer until they lighten and […]

Pappardelle with rabbit & chestnut ragu

Pappardelle with rabbit & chestnut ragu

Ingredients: 2 tablespoons olive oil 1 rabbit (sliced) 2 tablespoons of flour 200g smoked bacon (cut into cubes) 1 onion (finely chopped) 1 carrot (finely chopped) 1 celery (finely chopped) 2 cloves of garlic (crushed) 1 teaspoon ground cinnamon 1 teaspoon juniper berries (crushed) 3 bay leaves 2 sprigs of rosemary (chopped) 200ml red wine […]

Gnocchi with parsley, butter & basil

Gnocchi with parsley, butter & basil

Ingredients: 300g white potatoes (boiled) 100g flour 4-5 basil leaves (very finely chopped) Salt (to taste) 3 liters of water 1 tablespoon olive oil 100g of butter 2 cloves of garlic Salt and white pepper 50g parmesan (to serve) Basil leaves Chopped Parsley   Steps: The boiled, cooled and peeled potatoes are mashed, mixed with […]

Sicilian Meatballs Al Forno

Sicilian Meatballs Al Forno

Ingredients: 50g Parmesan cheese 500g spaghetti 500g lamb neck fillet 150g mozzarella 75g breadcrumbs 75g pine nuts ½ a bunch of Parsley 1 lemon 50g raisins 1 teaspoon dried oregano Olive oil 50g sun-dried tomatoes 3 tablespoons balsamic vinegar Extra virgin olive oil Arrabiata Sauce: 1 onion (preferably red) 2 garlic cloves 2 anchovy fillet […]

Canelloni

Cannelloni

Ingredients: 1 package of cannelloni 100g Ricotta 500g minced pork or beef (or mixture) 1 onion 1 carrot 1 can of diced tomatoes in tomato juice 100g Gorgonzola Salt Pepper Rosemary 2 cloves garlic 2 tablespoons tomato paste Bechamel sauce: 100g butter 3 tablespoons flour 800 ml milk Salt Pepper Nutmeg 2 tablespoons grated Parmesan […]

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close