Torta della Nonna is a famous Italian original sweet dessert, famous for the perfect combination of several types of textures and tastes. This is a conventional dessert which is a buttery pastry case, vanilla custard, toasted pine nuts, and icing sugar. This is because the smooth filling coupled with the crunchy and well-browned casing, delivers a food item that should grace every function. Having it as a family dessert or with coffee, Torta della Nonna is the best way to go Italian for a delicious treat.
The Origin of Torta della Nonna
Torta della Nonna is in Italian and translates to Granny’s cake, a classic homemade sweet dish. Despite, now being a favorite in a vast array of regions in Italy, grape picking is credited to have begun in Tuscany. This sweet treat is popular to prepare in homes, bakery shops, and restaurants since it symbolizes the love of Italian mothers or grandmothers who used to cook this sweet delicacy for their families.
The Perfect Balance of Flavors
It is indeed very special in terms of flavorings and consistencies, which are the components of Torta della Nonna. The pasta that is used is called pasta frolla, which has a soft texture but is dense enough to hold the custard. It is made of eggs, sugar, and starch. The filling or “crema pasticcera” is a rich custard made from milk, beaten yolk of egg, sugar, and thickener, flavored slightly with vanilla and lemon zest. The last touch of the pine nuts toasted gives a crunchy contrast to the silky custard and tender layers of the pastry.
Why Torta della Nonna is Special
Another thing that possibly makes Torta della Nonna very special is that – once again – the filling is very simple. With ingredients such as milk, eggs, butter, and sugar it makes a cuisine which is is considered as luxurious. They are lightly flavored and not overly sweet; this enhances the smooth custard taste and the buttery taste and flakiness of the pastry. Oven-toasted, the pine nuts give a sumptuous twist to the flavor and add texture on top of the dish.
This gives Torta della Nonna another remarkable characteristic; the product is very versatile. But as it is with many dishes, there are countless deviations from this basic recipe. Some people may even throw in a pinch of almond extract to make it appear and taste more like almonds, or replace the lemon zest with orange for the citrus effect. However, if you decide to make it the basic ingredients of Torta della Nonna will always satisfy your sweet tooth.
Making this delicate Torta della Nonna at home
It is rather satisfying to make Torta della Nonna at home. While it has three stages of making the pastry, preparing the custard, and finally assembling the cake, the process is rather simple. The most critical thing, however, is to allow sufficient time for the custard to cool and the pastry to firm up so that the filling is wonderfully smooth and the base is coin-shaped and crunchy.
A Torta della Nonna that is perfect to have a golden brown color when baked, comes out from the oven with a good fragrance from the kitchen. After the cakes are cool, I cover them with a liberal amount of powdered sugar and garnish with pine nuts.
Try More Recipe:- Traditional Gnocchi Alla Sorrentina – Rich Tomato Sauce and Mozzarella
Best Torta della Nonna Recipe: A Perfect Italian Grandmother’s Cake
Description
Torta della Nonna is an Italian pastry that boasts chewy pastry dough that is filled with smooth custard and topped with pine nuts. This is a sweet pie with a vanilla taste that is slightly tipped with the taste of lemon making it a bit outstanding. Excellent for every time, it is an all-time favorite Italian food that goes well with coffee or tea.
Ingredients
For the Pastry (Pasta Frolla):
For the Custard Filling (Crema Pasticcera):
Optional Ingredients:
Instructions
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Step 1: Prepare the Pastry (Pasta Frolla)
In a large bowl, mix the flour, powdered sugar, and a pinch of salt.
Add cold butter cubes and rub them into the flour until the mixture resembles coarse crumbs.
Add the egg yolks, vanilla extract, and lemon zest. Knead the dough gently until it comes together into a smooth ball.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make it easier to roll out later.
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Step 2: Make the Custard Filling (Crema Pasticcera)
In a saucepan, heat the milk and lemon zest until it simmers. Remove from heat and let it infuse for 10 minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.
Gradually pour the warm milk into the egg mixture while whisking continuously to prevent lumps.
Pour the mixture back into the saucepan and cook on low heat, stirring constantly until the custard thickens.
Once thick, remove from heat, add vanilla extract, and transfer the custard to a bowl. Cover with plastic wrap (directly on the surface to prevent a skin from forming) and let it cool.
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Step 3: Assemble the Torta della Nonna
Preheat the oven to 350°F (175°C).
Roll out two-thirds of the pastry dough on a floured surface and use it to line a greased 9-inch tart pan. Trim the edges.
Pour the cooled custard filling into the pastry shell, spreading it evenly.
Roll out the remaining dough and place it over the custard, sealing the edges.
Sprinkle pine nuts on top of the pastry.
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Step 4: Bake the Torta della Nonna
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and the filling is set.
Allow the Torta della Nonna to cool completely in the pan.
Once cooled, dust with powdered sugar before serving.
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 12g60%
- Cholesterol 255mg85%
- Sodium 445mg19%
- Potassium 245mg8%
- Total Carbohydrate 58g20%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 12g24%
- Vitamin C 2 mg
- Calcium 145 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you prefer a different citrus note, substitute lemon zest with orange zest.
