Torta della Nonna


Total time: 3hr
Preparation Time: 60m

Servings
For 12 pieces


Author

Stephi (FOOBY Team)


Nutritional Information

Contains 449 Kcal, 10g Protein, 58g Carbohydrates, 20g Fat


Ingredients

  • Shortcrust pastry
  • 400 g white flour
  • 140 g sugar
  • 0.25 tsp salt
  • 180 g butter
  • 2 eggs
  • Crème filling
  • 1 organic lemon
  • 7.5 dl full-cream milk
  • 0.25 tsp bourbon vanilla powder
  • 3 eggs
  • 200 g sugar
  • 2.5 tbsp cornflour
  • 2 tbsp white flour
  • Tart
  • a little white flour
  • Bake
  • 1 fresh egg white
  • 20 g pine nuts
  • icing sugar to dust
  • Utensils
  • For a flan tin approx. 26 cm in diameter, greased and dusted with flour

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Instructions

  • Shortcrust pastry

    Mix the flour, sugar and salt in a bowl. Cut the cold butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture.
  • Beat the eggs, add and mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • Crème filling

    Grate the lemon zest, combine with milk and vanilla in a pan, bring to the boil.
  • Beat together the eggs and sugar in a bowl, add the cornflour and flour and stir until smooth.
  • Add approx. 200 ml of hot milk to the eggs, stirring constantly, stir until smooth. Add the egg mixture to the rest of the milk in the pan. Simmer over a low heat for approx. 12 mins., stirring constantly.
  • Immediately press the crème through a sieve into a bowl, cover with cling film and leave to cool completely.
  • Tart

    Halve the dough, roll out to approx. 3 mm thick on a lightly floured surface. Place one half in the prepared tin, pressing down firmly around the edges. Spread the crème over the pastry base.
  • Place second pastry half on top of the crème and press the edges down firmly.
  • Bake

    Prick the lid all over with a fork. Beat the egg white and spread over the dough, scatter over the pine nuts. Bake for approx. 60 mins. in the lower half of an oven preheated to 160°C. Remove the tart and allow to cool completely in the tin before dusting with icing sugar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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