Torta della Nonna
By Culiora
Classic Tuscan tart featuring a crumbly pasta frolla shortcrust pastry filled with smooth vanilla and lemon custard. Finished with toasted pine nuts and a generous dusting of powdered sugar before serving.
- Servings: 8
- Prep time: 45 min
- Cook time: 50 min
- Total time: 95 min
Ingredients
- 300 g all-purpose flour
- 150 g cold butter, diced
- 120 g granulated sugar
- 1 pcs egg (large)
- 1 pcs egg yolk
- 1 pcs organic lemon, finely grated zest (yellow part only)
- 1 pinch salt
- 500 ml whole milk (3%)
- 4 pcs egg yolks
- 120 g granulated sugar
- 40 g cornstarch
- 1 pcs vanilla bean (or 1 tsp vanilla bean paste)
- 2 pcs strips of lemon peel (peeled with a vegetable peeler)
- 40 g pine nuts
- 1 pcs egg white (or 1 tbsp milk for brushing)
- 2 tbsp powdered sugar for dusting
Instructions
- Make the shortcrust pastry: Rub the flour, diced butter, sugar, grated lemon zest, and salt together quickly in a bowl (or pulse briefly in a food processor) until the mixture resembles coarse crumbs. Add the egg and egg yolk, working quickly just until the dough comes together. Shape into two flat discs (one slightly larger, about a 60/40 split), wrap in plastic wrap, and chill for at least 45 minutes.
- Make the filling: Split the vanilla bean lengthwise and scrape out the seeds. Heat the milk, vanilla seeds, scraped pod, and lemon peel strips in a saucepan over medium heat until steaming and just below a boil. Remove from the heat.
- Whisk the egg yolks and sugar in a bowl until pale. Add the cornstarch and whisk until smooth and lump-free.
- Fish out and discard the vanilla pod and lemon peel from the milk. Pour the hot milk into the egg mixture in a slow, steady stream while whisking constantly to temper the eggs. Pour the mixture back into the saucepan.
- Cook over medium-low heat, whisking constantly, until the custard thickens noticeably and bubbles gently, about 2-3 minutes. Transfer the custard to a wide bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and allow to cool completely to room temperature.
- Preheat the oven to 175°C with conventional top and bottom heat. Grease and flour a tart pan or springform pan with a removable base, about 22-24 cm in diameter.
- Roll out the larger dough portion between two sheets of parchment paper to about 3 mm thickness. Line the base and sides of the pan. Prick the base lightly with a fork.
- Stir the cooled custard smooth with a spoon and spread it evenly into the pastry shell.
- Roll out the smaller dough portion into a top crust. Place the lid over the custard and gently press the edges together with the bottom crust to seal the filling completely. Trim away any excess dough. Prick a few small steam vents into the top with a toothpick.
- Brush the top lightly with the beaten egg white (or a little milk) and scatter over the pine nuts, pressing down gently so they adhere.
- Bake in the lower part of the oven for 40-45 minutes, until the tart is golden brown and the pastry lid feels set. Cool completely in the pan on a wire rack, then chill in the refrigerator for at least 3 hours so the custard sets fully and slices cleanly.
- Dust generously with powdered sugar just before serving and slice into neat wedges.