TORTA DELLA NONNA
A simple and tasty recipe. Grandma’s cake belongs to the Tuscan tradition that comes from the imagination of a chef who wanted, with few ingredients, to amaze his guests. A sweet “poor” but timeless.
Ingredients for the shortcrust pastry
- 200 g of soft butter
- 180 g of powdered sugar
- 330 g of 00 flour
- 1 whole egg
- 3 g of baking powder
- grated lemon peel
- 120 g of pine nuts
- powdered sugar
Ingredients for custard
- 2 eggs (only the tuourli)
- 2 tablespoons of flour 00
- 2 tablespoons of sugar
- half a liter of whole milk
Preparation for custard
- In a bowl, mix the two egg yolks with icing sugar.
- Once the mixture becomes frothy, mix the two tablespoons of flour.
- Meanwhile, heat half a liter of milk. Once hot, I recommend you should not boil, pour it little by little into the bowl, stirring constantly.
- Before putting it on the fire for the final cooking put an aroma that could be either the peel of half a lemon, or the seeds of a vanilla pod, or two coffee beans.
- The cream will be cooked as the wooden spoon is sailed.
Preparation for the pastry
- In a bowl, mix the soft butter well with the flour. Then add the powdered sugar mixed with baking powder.
- Add the egg and lemon peel. Knead quickly and wrap the pastry with parchment paper or foil and put it in the refrigerator to harden for at least 15 minutes.
- After the rest time, roll out the pastry with a rolling pin and form two discs of pasta, one slightly larger that will serve to line the mold. Line the tarts well and with the tip of a fork pierce the bottom. Put the mold in the fridge together with the second shortcrust pastry.
- Cook the pastry 10 minutes in the oven at 160 degrees. After this short cooking, fill with the custard and overlap the second shortcrust pastry, taking care to close the edge well so as not to risk the cream coming out.
- Cover the surface with pine nuts and bake for another 30 minutes in a 160 ° oven.
