La Torta della Nonna
Tuscan declaration of love: Granny cake
Ingredients
For the crema pasticcera with lemon flavour
- 800 ml milk whole
- 200 g whipping cream (Schlagsahne, 30–35% fat)
- 3 lemons untreated just zest no white pith!
- 1 vanilla pod or 1 teaspoon natural vanilla extract)
- 8 large egg yolks
- 180 g sugar
- 60 g flour all-purpose
- 30 g potato starch or maize starch
- 1 pinch salt
ry Dough (Pasta Frolla)
- 250 g butter cold, unsalted, cubed
- 160 g sugar powdered (gives a finer texture than granulated)
- 320 g flour all-purpose flour
- 1 lemon just zest
- 3 egg yolk
- ½ teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
To finisch
- 50 g pine nuts
- sugar powdered - for dusting
Optional for serving
- whipped cream or Italian meringue
Instructions
Make the Lemon Pastry Cream
- In a saucepan, combine the milk and cream. Add the finely grated zest of 3 lemons and the vanilla pod (split and scraped). Heat until steaming, just below boiling. Remove from heat and let infuse for 10 minutes. Whisk egg yolks and sugar in a separate bowl until pale and creamy. Sift in flour and starch, and whisk until smooth. Strain the infused milk mixture to remove the zest and vanilla pod, and gradually whisk it into the egg mixture in two additions. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and smooth (about 5–7 minutes). Strain the cooked cream again if needed to ensure a smooth texture, then transfer to the chilled bowl. Stir vigorously until it cools to about 50 °C (warm, not hot). Cover with plastic wrap directly on the surface and refrigerate.
Make the Pastry
- In a large bowl, mix flour, powdered sugar, baking powder, salt, and lemon zest. Add the cold butter and rub it in quickly until the mixture resembles coarse crumbs. Add egg yolks and vanilla. Mix just until the dough comes together. Do not overwork. Shape into a disc, wrap, and refrigerate for 30 minutes. While the dough is chilling, prepare the lemon pastry cream (Step 1) to save time.
Blind Bake the Tart Base
- Preheat the oven to 180 °C (top/bottom heat). Roll out two-thirds of the dough and line a 24–26 cm tart tin (bottom and sides). Prick the base with a fork. Line with parchment and fill with baking beans or dried legumes. Bake for 25–30 minutes. Let cool. (Optional) For extra crispness, brush the baked base with egg white and return to the oven for 2–3 minutes.
Assemble and Bake
- Spread the chilled crema pasticcera evenly over the cooled tart base. Roll out the remaining dough and place it on top. Trim the edges and press gently to seal. Prick the surface with a fork. Sprinkle with toasted pine nuts. Bake for 15–18 minutes, until the top is lightly golden. Let cool completely.
To serve
- Dust with powdered sugar. Serve at room temperature or slightly chilled. Store in the refrigerator for up to 3 days.
Nutrition
Calories: 429 kcalCarbohydrates: 47.1 gProtein: 7.4 gFat: 24.6 gSaturated Fat: 13.2 gPolyunsaturated Fat: 2.4 gMonounsaturated Fat: 6.8 gTrans Fat: 0.5 gCholesterol: 182.2 mgSodium: 149.6 mgPotassium: 206.8 mgFiber: 1.6 gSugar: 25.1 gVitamin A: 835.8 IUVitamin C: 14.5 mgCalcium: 110.6 mgIron: 1.8 mg
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