Torta Della Nonna
Time
Total preparation time: 1 hr. 30 min.
A very delicious Italian "cake" - a classic in Bella Italia - Torta della nonna.
ingredients
1 tart or 1 springform (24-26 cm diameter)
For the shortcrust pastry:
- 400 g of flour
- 200 g butter
- 1 pinch of salt
- 4 egg yolks
- 1 vanilla pod (of which the pith)
- Abrasion of half a lemon (unsprayed)
- 150 g of sugar
For the cream:
- 80 g of flour
- 250 ml whole milk
- 250 ml of cream
- 1 vanilla pod (whole)
- Abrasion of half a lemon (unsprayed)
- 6 egg yolks
- 250 g powdered sugar
For completion:
- 150 g pine nuts
- Powdered sugar for dusting
preparation
- First prepare the shortcrust dough from the ingredients mentioned, wrap in cling film and place in the fridge for at least 30 minutes.
During this time you can prepare the cream:
- Mix the cream with the milk and set aside 1/2 glass of it.
- Put the rest in a sufficiently large saucepan (at the end the whole cream is mixed in it!), The pith of the vanilla pod and additionally the scratched out pod, into the milk and the abrasion of the half lemon.
- Bring this mixture to a boil and then leave to soak with lid for at least 10 minutes without heat.
- Meanwhile, the 6 egg yolks with the icing sugar, turn into a pale yellow cream. When the cream and milk mixture has cooled down slightly (lukewarm), add about 1/3 of the liquid to the egg-sugar mixture very slowly with constant stirring.
- Then, just as slowly let the flour trickle.
- Remove the scraped vanilla pod from the milk-cream mixture.
- Slowly add the egg-sugar-milk-flour mixture to the milk-cream mixture and stir in with a whisk. Continue to heat this mixture with constant stirring (do not boil!) And thicken for a few minutes with low heat and constant stirring. Should lumps form or the mass become too thick, a little cold liquid may be added from the initially set glass.
- Allow the cream to cool, preheat the oven to 180 ° C top and bottom heat.
- Grease the tarte- / springform and dust with flour.
- Roll out 2/3 of the short pastry thinly into a circle so that the edge of the tart / springform can be lined with it as well. Pierce the ground several times with a fork.
- Distribute on the floor the now slightly cooled cream.
- Roll out the remaining third of the shortcrust pastry, to another thin circle (as a lid) and also pierce several times with a fork. Place as a lid on the cream and close the edge.
- Now spread the pine nuts on the lid and put them on the bottom rail for 45-50 minutes in the oven.
- After baking, let the "Torta della Nonna" cool down and dust with powdered sugar at the end.
At the weekend I bake a "Torta della nonna" again and will take photos and then stop here.
