It’s a beautiful dessert that has made quite a comeback in recent years. Torta Della Nonna, (Grandmother’s Cake) Is a classic treat typical of the Tuscan region of Italy where it originated, and is now loved and appreciated all over the world. This rich cake is made of a sweet pastry dough cake on top and bottom, and filled with a lightly lemon-zested pastry cream in the middle. Pine nuts and a light shower of powdered sugar adds an elegant finish to this Italian favorite. Would you like to make it for your Nonna sometime soon?

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Torta Della Nonna

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Servings

Ingredients

For the Pastry Crust:

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon fine salt
• 1 zested lemon
• 12 tablespoon unsalted butter (chilled and cut into pieces)
• 1 large egg
• 1 large egg yolk

For the Pastry Cream Filling:

• 2 cups whole milk
• 1/2 cup sugar, divided
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1 zested lemon
• 1/4 cup all-purpose flour
• 1/8 teaspoon fine salt

For the Topping:

• 1/2 cup pine nuts rinsed (Pine nuts should be very moist when applied to the torta)
• 2 tablespoon confectioners' sugar

• 1/8 tsp fine salt
• For the Topping:
• 1/2 cup pine nuts rinsed. (Pine nuts should be very moist when applied to the torta.)
• 2 TBSP confectioners' sugar

Servings Ingredients For the Pastry Crust: 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/2 cup granulated sugar 1 teaspoon fine salt 1 zested lemon 12 tablespoon unsalted butter (chilled and cut into pieces) 1 large egg 1 large egg yolk For the Pastry Cream Filling: 2 cups whole milk 1/2 cup sugar, divided 5 large egg yolks 1 teaspoon vanilla extract 1 zested lemon 1/4 cup all-purpose flour 1/8 teaspoon fine salt For the Topping: 1/2 cup pine nuts rinsed (Pine nuts should be very moist when applied to the torta) 2 tablespoon confectioners' sugar 1/8 tsp fine salt For the Topping: 1/2 cup pine nuts rinsed. (Pine nuts should be very moist when applied to the torta.) 2 TBSP confectioners' sugar

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Instructions

1. Make the pastry crust. In a food processor, combine the all-purpose flour, baking powder, granulated sugar, salt, lemon zest, and unsalted butter. Pulse a few times until the mixture resembles coarse crumbs. Add the egg and egg yolk and pulse until a dough ball forms. Wrap in plastic wrap and refrigerate for at least one hour. Make the custard. In a saucepan over medium heat, add the whole milk, and ¼ of the sugar, stirring to dissolve the sugar. In a large bowl, whisk together the egg yolks, remaining 1/4 cup of granulated sugar, the vanilla, lemon zest, flour, and salt. Temper the egg mixture by adding a ladle full of the hot milk into the bowl and whisk. Then, pour the egg mixture into the pot with the rest of the milk and return to the heat while quickly whisking. Continue cooking for another couple of minutes until the mixture begins to thicken. Pour into a bowl, cover with plastic wrap and allow to cool at room temperature while the pastry dough chills. Preheat the oven to 375 degrees. Divide the chilled pastry into two pieces with one being about a third larger than the other. On a well-floured surface, roll the larger piece into about a 12-inch circle and drape it into a 10-inch tart pan with a removable bottom. Pour in the pastry cream. Roll out the second, smaller piece of dough to about a 10-inch circle and drape it over the top of the tart. Pinch the top and bottom dough ends together and trim off the excess. Sprinkle the lightly damp pine nuts on top of the crust and press them down gently.

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