Description
Torta Nonna is a classic Italian dessert, translating to ‘Grandmother’s Cake.’ This delightful pastry features a sweet shortcrust pastry filled with rich pastry cream and often topped with pine nuts, offering a taste of traditional Italian baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 cup pine nuts (optional)
- Powdered sugar for dusting
Instructions
- For the pastry dough: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and vanilla extract. Add this to the flour mixture and mix until just combined, forming a dough.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- For the pastry cream: In a saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Gradually temper the egg mixture by slowly whisking in about half of the hot milk.
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the pastry cream thickens.
- Remove from heat and stir in vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and let it cool.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to fit the bottom and sides of a 9-inch tart pan. Press the dough into the pan.
- Spread the cooled pastry cream evenly over the dough base.
- Roll out the remaining dough and place it over the pastry cream. Trim any excess dough and crimp the edges to seal.
- If using pine nuts, sprinkle them evenly over the top crust.
- Bake for 30-40 minutes, or until the crust is golden brown.
- Let the Torta Nonna cool completely before dusting with powdered sugar.
Notes
- Ensure the butter and egg for the dough are cold for a flaky crust.
- Whisk the pastry cream constantly to avoid lumps.
- Allow the Torta Nonna to cool completely before slicing for clean cuts.
- This Torta Nonna recipe is a wonderful introduction to Italian grandmother’s cake.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
Keywords: Italian Cake, Torta Nonna, Grandma's Cake, Italian Pastry, Dessert Recipe, Cream Tart, Italian Cuisine, Baking