Impasto della Torta della Nonna (Grandmother’s Pie Dough)

Torta della Nonna, or “Grandmother’s Cake,” is a cherished Italian dessert that combines a buttery shortcrust pastry with a rich, creamy custard filling, often adorned with pine nuts. Originating from Tuscany, this classic treat has become a beloved staple across Italy.

Ingredients:

For the Pastry (Pasta Frolla):

• 250g all-purpose flour
• 125g unsalted butter, cold and cut into small pieces
• 100g granulated sugar
• 1 large egg
• 1 egg yolk
• Zest of 1 lemon
• Pinch of salt

For the Custard Filling:

• 500ml whole milk
• 4 large egg yolks
• 100g granulated sugar
• 50g all-purpose flour
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For Assembly:

• 50g pine nuts
• Powdered sugar, for dusting
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Torta della Nonna (Grandmother’s Pie Dough)  now.

Instructions:

1. Prepare the Pastry:
   • In a large bowl, combine the flour, sugar, and a pinch of salt.
   • Add the cold butter pieces and rub them into the flour mixture using your fingertips until it resembles coarse crumbs.
   • Add the egg, egg yolk, and lemon zest. Mix until the dough just comes together.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Custard Filling:
   • In a saucepan, heat the milk with the lemon zest until it’s warm but not boiling.
   • In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
   • Gradually pour the warm milk into the egg mixture, whisking continuously.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard.
   • Remove from heat, stir in the vanilla extract, and let it cool completely.
3. Assemble the Torta:
   • Preheat your oven to 180°C (350°F).
   • Butter and flour a 26cm (10-inch) tart pan.
   • Roll out two-thirds of the chilled pastry dough on a floured surface to fit the bottom and sides of the tart pan.
   • Pour the cooled custard filling into the pastry shell.
   • Roll out the remaining dough and place it over the custard, sealing the edges.
   • Sprinkle the pine nuts evenly over the top.
   • Bake for 35-40 minutes, or until the pastry is golden brown.
   • Allow the tart to cool completely before removing it from the pan.
   • Dust with powdered sugar before serving.

Variations and Tips:

• Nut Substitutions: If pine nuts are unavailable, slivered almonds or chopped hazelnuts can be used.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free Option: Use dairy-free butter and a plant-based milk alternative.
• Flavor Enhancements: Add a tablespoon of cocoa powder to the pastry dough for a chocolatey twist.
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Torta della Nonna (Grandmother’s Pie Dough)  now.

  YouTube Video: How to Make Torta della Nonna

  For a visual guide on making Torta della Nonna, you can watch this tutorial:

   

Nutritional Information (Per Serving):

I hope this guide has made making Torta della Nonna seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.