Torta Della Nonna

225 mins
Serves 8
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Directions

  1. 1Make the pastry cream: in a large bowl, combine egg yolks, 125g of sugar, and 35g of cornstarch. Whisk until light and creamy. Set aside.
  2. 2Make the pastry cream: in a large bowl, combine egg yolks, 125g of sugar, and 35g of cornstarch. Whisk until light and creamy. Set aside.
  3. 3Make the pastry cream: in a large bowl, combine egg yolks, 125g of sugar, and 35g of cornstarch. Whisk until light and creamy. Set aside.
  4. 4In a saucepan, pour 2½ cups of milk, add lemon zest, and 2 teaspoons of vanilla bean paste. Bring to a simmer.
  5. 5In a saucepan, pour 2½ cups of milk, add lemon zest, and 2 teaspoons of vanilla bean paste. Bring to a simmer.
  6. 6In a saucepan, pour 2½ cups of milk, add lemon zest, and 2 teaspoons of vanilla bean paste. Bring to a simmer.
  7. 7Temper the eggs by slowly pouring the hot milk into the egg yolk mixture while constantly whisking. Strain the milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat, cover with plastic wrap, and let cool.
  8. 8Temper the eggs by slowly pouring the hot milk into the egg yolk mixture while constantly whisking. Strain the milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat, cover with plastic wrap, and let cool.
  9. 9Temper the eggs by slowly pouring the hot milk into the egg yolk mixture while constantly whisking. Strain the milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat, cover with plastic wrap, and let cool.
  10. 10Make the pastry: in a food processor, combine 2½ cups of flour, 1 teaspoon of baking powder, ½ cup of sugar, 1 teaspoon of lemon zest, and ¼ teaspoon of salt. Add cold butter and pulse until the mixture resembles breadcrumbs. Add 1 egg and 1 egg yolk and pulse until dough forms; add 1-2 teaspoons of water if needed.
  11. 11Make the pastry: in a food processor, combine 2½ cups of flour, 1 teaspoon of baking powder, ½ cup of sugar, 1 teaspoon of lemon zest, and ¼ teaspoon of salt. Add cold butter and pulse until the mixture resembles breadcrumbs. Add 1 egg and 1 egg yolk and pulse until dough forms; add 1-2 teaspoons of water if needed.
  12. 12Make the pastry: in a food processor, combine 2½ cups of flour, 1 teaspoon of baking powder, ½ cup of sugar, 1 teaspoon of lemon zest, and ¼ teaspoon of salt. Add cold butter and pulse until the mixture resembles breadcrumbs. Add 1 egg and 1 egg yolk and pulse until dough forms; add 1-2 teaspoons of water if needed.
  13. 13Wrap the dough in plastic wrap and refrigerate for one hour.
  14. 14Wrap the dough in plastic wrap and refrigerate for one hour.
  15. 15Wrap the dough in plastic wrap and refrigerate for one hour.
  16. 16Soak the pine nuts in water.
  17. 17Soak the pine nuts in water.
  18. 18Soak the pine nuts in water.
  19. 19Preheat oven to 320ºF (160ºC).
  20. 20Preheat oven to 320ºF (160ºC).
  21. 21Preheat oven to 320ºF (160ºC).
  22. 22Divide the dough into two pieces, one slightly larger. Roll out the larger piece into a 2mm thick circle, about 12 inches in diameter, to fit a 9 inch tart tin.
  23. 23Divide the dough into two pieces, one slightly larger. Roll out the larger piece into a 2mm thick circle, about 12 inches in diameter, to fit a 9 inch tart tin.
  24. 24Divide the dough into two pieces, one slightly larger. Roll out the larger piece into a 2mm thick circle, about 12 inches in diameter, to fit a 9 inch tart tin.
  25. 25Place the pastry into the tart tin and press it into the bottom and sides. Trim excess pastry. Pierce the bottom of the crust with a fork.
  26. 26Place the pastry into the tart tin and press it into the bottom and sides. Trim excess pastry. Pierce the bottom of the crust with a fork.
  27. 27Place the pastry into the tart tin and press it into the bottom and sides. Trim excess pastry. Pierce the bottom of the crust with a fork.
  28. 28Pour the chilled pastry cream into the pastry shell and spread evenly.
  29. 29Pour the chilled pastry cream into the pastry shell and spread evenly.
  30. 30Pour the chilled pastry cream into the pastry shell and spread evenly.
  31. 31Roll out the remaining pastry into a thin circle large enough to cover the top of the tart. Place it over the filling, pinch the edges to seal, and pierce the top with a fork.
  32. 32Roll out the remaining pastry into a thin circle large enough to cover the top of the tart. Place it over the filling, pinch the edges to seal, and pierce the top with a fork.
  33. 33Roll out the remaining pastry into a thin circle large enough to cover the top of the tart. Place it over the filling, pinch the edges to seal, and pierce the top with a fork.
  34. 34Brush the top pastry with egg white.
  35. 35Brush the top pastry with egg white.
  36. 36Brush the top pastry with egg white.
  37. 37Drain the pine nuts and sprinkle them over the tart.
  38. 38Drain the pine nuts and sprinkle them over the tart.
  39. 39Drain the pine nuts and sprinkle them over the tart.
  40. 40Bake for 40-45 minutes, or until golden brown. Let cool completely, then refrigerate for at least two hours before serving. Dust with powdered sugar before serving.
  41. 41Bake for 40-45 minutes, or until golden brown. Let cool completely, then refrigerate for at least two hours before serving. Dust with powdered sugar before serving.
  42. 42Bake for 40-45 minutes, or until golden brown. Let cool completely, then refrigerate for at least two hours before serving. Dust with powdered sugar before serving.

Ingredients

  • 2.5 cups Flour
  • 2.5 cups Flour
  • 2.5 cups Flour
  • 0.5 cup Sugar
  • 0.5 cup Sugar
  • 0.5 cup Sugar
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking powder
  • 0.75 cup Butter, cold
  • 0.75 cup Butter, cold
  • 0.75 cup Butter, cold
  • 1 Egg + egg yolk
  • 1 Egg + egg yolk
  • 1 Egg + egg yolk
  • 1 teaspoon Lemon zest
  • 1 teaspoon Lemon zest
  • 1 teaspoon Lemon zest
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Salt
  • 4 Egg yolks
  • 4 Egg yolks
  • 4 Egg yolks
  • 125 g Sugar
  • 125 g Sugar
  • 125 g Sugar
  • 35 g Cornstarch/flour
  • 35 g Cornstarch/flour
  • 35 g Cornstarch/flour
  • 2.5 cups Milk
  • 2.5 cups Milk
  • 2.5 cups Milk
  • 2 teaspoons Vanilla bean paste
  • 2 teaspoons Vanilla bean paste
  • 2 teaspoons Vanilla bean paste
  • 1 Lemon zest
  • 1 Lemon zest
  • 1 Lemon zest
  • 40 g Pine nuts
  • 40 g Pine nuts
  • 40 g Pine nuts
  • 0 Powdered sugar
  • 0 Powdered sugar
  • 0 Powdered sugar

Equipment

whisksaucepanfood processorrolling pin9-inch tart tinforkknife