Torta della Nonna: A classic Italian dessert with a delicate shortcrust pastry, creamy custard filling topped with crunchy pine nuts.
This would have to be one of my favourite Italian delights.
Ingredients 15
For The Dough Pasta Frolla
For The Crema Pasticcera
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Method 17
In a food processor, mix the , , , , and until combined.
Add the and , and mix only until the dough comes together.
Remove from processor and mix together with your hands, forming 2 separate dough balls.
Wrap and refrigerate for about 1/2 hour.
Roll out the dough to cover the buttered pastry tray.
Prick the bottom with a fork and add the custard.
Roll out the other piece of dough and place on the top, brushed with milk.
Sprinkle with pine nuts and bake for about 45 minutes until golden at 180 degrees.
Allow to cool.
Sprinkle with icing sugar to finish.
For The Crema Pasticcera
Mix with the until combined, then add .
Slowly pour the warm with and into the bowl with the , constantly whisking until everything is mixed together (make sure the milk is just warm and not hot so the eggs don’t scramble).
Once combined, pour the mixture back into the saucepan you warmed the in.
Heat it on low heat, stirring constantly with a wooden spoon for 10 minutes until thick.
Be patient with the custard mixture; it’ll take about 5 minutes before it starts to thicken at all, but then it’ll thicken very quickly.
After 10 minutes, it should be at the right consistency—it will continue to thicken as it cools.
Place plastic wrap directly on top of the cream so a skin doesn’t form. Set aside to cool.
Anna Simon's tips
If you don’t have the patience to make your own custard, Italian delis have an incredible custard powder which you can just add milk to and you have an authentic Crema. Alternatively, you can purchase custard powder from the grocery.
