I must introduce you to the meaning of torta della nonna in Italian “grandmother’s cake”, a traditional dessert very famous in Tuscany!
This is a delicious tart garnished with light lemon custard, sprinkled with pine nuts, and covered with powdered sugar!
A cake that tempts us with its simplicity and a little Italian taste :)! He called it an Italian pastry pie.
I love him and I hope with all my heart you have the same opinion as me!
° 80 grams of pine nuts
° icing sugar
° 730 ml full fat milk
° 35 g corn starch (Maïzena)
° 30 g flour
° 3 eggs
° 220 grams of sugar
° 1 lemon peel
° 1 egg yolk
° broken dough
° 80 grams of sugar
° 225 grams of flour
° 200g very cold butter
° 1/2 lemon peel
° 1 egg
- Preparation :
In a mixer, put the flour and very cold butter in small pieces in the form of sand.
Place the sandy mixture on your work surface, and dig a small well in the middle. Pour the sugar, then add the eggs.
Grate the lemon peel (if possible without processing) and handle the ingredients briefly enough to press the dough. Give it the shape of a loaf of bread.
covering it with transparent film; Chill about 30 min .
The second step
Peel the lemon peel, do not grate it (taking care not to take the bitter white part). Add it with milk in a saucepan.
Bring the mixture to a boil over low heat.
In a bowl, combine 3 eggs, egg yolk and sugar.
Once the mixture is homogeneous, add the flour and cornstarch sifted through a sieve. mix up.
Remove the lemon peel from the milk.
To soften the flour, sugar and egg mixture, pour a little hot milk and mix it well with the paddle attachment.
Then pour this device into the saucepan with the rest of the milk over low heat.
Keep mixing the cream, continuing to whisk, until it thickens, it will take about 10-15 minutes.
Once ready, transfer to a low, wide ovenproof dish and immediately cover with plastic wrap.
Allow to cool to room temperature.
Take the short dough out of the fridge.
Flour your work surface lightly and shape into a disc 2 to 3 mm thick (you can spread the dough between two sheets of baking paper to distribute it more easily).
Grease a pie pan (preferably 26 cm in diameter) and darken it.
Glue the bottom and edges together by pressing with your fingers and removing excess dough with a knife.
Pierce the bottom with the teeth of a fork and pour the pastry cream evenly.
Spread the pine nuts.
Place the pie on the lower rack of the oven, which has been preheated to 160°C in the stationary setting, for 50 minutes or up to 1 hour.
During cooking, if you notice that the surface has turned brown a lot, you can cover it with a sheet of aluminum foil.
Remove the cake and let it cool completely before sprinkling it with powdered sugar.