Torta Della Nonna Recipe - Italian Grandmother's Cake
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- Опубліковано 22 січ 2025
- Torta della nonna (in translation from Italian: Grandmother's cake) in a classic Italian dessert that is made of shortcrust pastry, filled with pastry cream and topped with pine nuts. This Italian custard pie is a pretty unique dessert for me. And I recommend you to try it.
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Ingredients:
Shortcrust Pastry:
2½ cups (315g) Flour
1/2 cup (100g) Sugar
1 teaspoon Baking powder
3/4 cup (175g) Butter, cold
1 Egg + egg yolk
1 teaspoon Lemon zest
1/4 teaspoon Salt
Pastry cream:
4 Egg yolks (large)
125g Sugar
35g Cornstarch/flour
2½ cups (600ml) Milk
2 teaspoons Vanilla bean paste
Lemon zest from one lemon
Topping:
40g Pine nuts
Powdered sugar
Directions:
1. Make the filling (pastry cream): in a large bowl, combined egg yolks, sugar and cornstarch. Whisk until light and creamy. Set aside.
2. In a saucepan pour milk, add lemon zest, vanilla bean paste and bring to a simmer.
3. Temper the eggs by slowly pour the hot milk into the egg yolk mixture, while constantly whisking. Strain the milk mixture back into the saucepan. Put the saucepan over medium heat, cook, while constantly whisking, until thickens. Remove from heat, cover with plastic wrap and allow to cool.
4. Make the pastry: in a food processor (or a hand dough blender), blend flour, baking powder, sugar, lemon zest and salt. Add butter and pulse until the mixture resembles breadcrumbs. Add the eggs and pulse until dough forms (if needed add 1-2 teaspoons of water).
5. Wrap the dough with plastic wrap and refrigerate for one hour.
6. Soak the pine nuts in water.
7. Preheat oven to 320ºF/160ºC.
8. Divide the dough into two pieces (one a bit larger). Roll the larger piece into a 2mm-thick circle that is large enough to cover the bottom and sides of a 9-inch (23cm) tin, about 12-inch (30cm) in diameter. Transfer the dough to a tart tin. Evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork.
9. Pour chilled cream into the pastry shell. Spread evenly.
10. Roll the remaining pastry into a thin circle that is large enough to cover the top of the tart. Trim excess dough and pinch the top and bottom edges together. Gently pierce the dough with a fork, then brush the dough with egg white.
11. Drain the pine nuts and sprinkle over the tart.
12. Bake for 40-45 minutes, or until golden brown.
13. Allow to cool completely, then refrigerate for at least two hours before serving. Before serving dust with powdered sugar.
Any Italian grandma here to approve the recipe? 😊
My Nonon would make this every Easter, so tasty!
Torta delanonna looks so delicious!! All the ingredients look fresh. I'll come back to see the recipe later. Have a nice day~
Wows amazing looks too yummy so soft fullffy and spoungy cake ful packed of flavoured perfectly done will definately try soon super fantastic presentation stay blessed stay connected have a nice day fully watched hope to see you around thank you
Look very delicious 🤤 😋 I love different kind of cakes
This looks very good and is easy to make; thank you David and have a beautiful day. 😉
❤
looks absolutely delicious with amazing cooking style. Thanks for sharing
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️🌺😋😋👍😘❤️
Wow.. It looks so soft and delicious! I learned a lot from your video. Thank you for sharing a wonderful video :D
Your recipe and your channel is always good.. Thanks for sharing 🥰🥰
So glad I found your channel 🥰
❤️
Wow, My best friend, Thank you for your hard work in making the video. I enjoyed the good video. Have a happy day.
This looks AMAZING!!!!
Thanks 😊
عنوان الإبداع بصراحة جمال لناضر وصحة للجسم.
❤❤❤My favorite cake
It's looks delicious as always! Good job!
Thank you 😊 💓
This look very great.
Amazing
Riquísimo y esponjoso pastel!!😀
Thank you💛👋
Looks soooo yummy!!!
😋
Hi, I tried the recipe & it’s now in the oven. Gonna update when it’s done. The problem I had was that the dough was so sticky, I couldn’t roll it well. Update: so good, thanks for the recipe
Try to open it between two paper baking sheets. Makes it extremely easy for any kind of dough...
@@stathion thanks, I will try that
Pretty.
رائعة فعلا
I realize deserts and baking are mostly your thing, but I'd love to see other dishes.
Like what for example?
Pratim vas ali mi je veoma naporno da sve razumem posto neznam engleski vec samo srpski i hrvatdki koji su isti jezik,jer sam sa tog govornog podrucja Serbija-Brlgrade. Super vam je kanal,posebno proteinski recepti jet volim zdrav zibot i zdravu hranu. Volela bih kada bi imali prevod na mom jeziku ili u opisu videa ili u transkriptu. Onda bih mogla da delim prijateljima vase recepte. Becina kanala na yutubu ima prevod,ali meni se ovaj kanal svidka i ne odustajem. Pozdra i hvala Vam od 👍❤👌😘
141👍👍👍👌👌👌🎉🎉🎉
What a delight! Excellent recipe my friend
Yummmm
Can you pls do brookies recipe
Do you use 9" tart pan? Why the pine nuts need to be soaked?
It's because when they are in the oven the moisture prevents them from burning
Omg 😍😍
👌🍽💯!!!
😋🔝🤩💯💯👏👏👏👍
👍👍👍🌹🌹🌹👏👏👏💐💐💐❤❤❤
😍🥰😍😍
👌🌹👌🌹👌🌹
I guess I was right.
ks
תרגום לעברית
skc
skx
This looks so fun and easy! I always give out eggs because I have 6 great chickens in my backyard, gotta try it tonight! ✅ I had a friend come over today and was upset that no one was looking at her recipes ua-cam.com/video/0S9UPnrCG8A/v-deo.html 😕
Amazing