Best 4 Torta Della Nonna Grandmas Cake Recipes

TORTA DELLA NONNA (GRANDMA'S CUSTARD PIE)

Steps:

• To prepare custard pie , start with the shortcrust pastry: in a mixer, place the flour and the cold butter from the fridge cut into small pieces 1 , then turn on the mixer to obtain a sandy mixture: it will take a few moments. Transfer the sandy mixture to a pastry board, create a basin in the middle pour the sugar 2 , and add the eggs in the middle 3 .
• Grate the peel of 1 lemon (preferably untreated) 4 and mix the ingredients briefly, 5 just enough time to compact the shortbread and give it the shape of a loaf, flatten slightly and cover with plastic wrap 6 . Put the shortcrust pastry in the fridge to firm up for about 30 minutes.
• In the meantime, make the custard: place the milk 7 in a small saucepan, peel 1 lemon with a vegetable peeler, ensuring not to peel the bitter white part 8 ; add the peel to the milk and heat it over low heat (it should almost boil) 9 .
• In a bowl, crack the 3 whole eggs and the yolk, pour the sugar 10 , then mix the ingredients. When the sugar is absorbed, add the flour and the corn starch sifted in a sieve 12 ; mix well.
• In the meantime, remove the lemon peel from the milk 13 and remove the pot from the heat to slightly dilute the eggs beaten with the sugar and dry ingredients with a little hot milk 14 . Mix well, then put the pot of milk back on the stove and pour in the mixture with the eggs 15 .
• Continue to cook slowly and stir the cream with a whisk, as it tends to thicken (16-17), it will take about 10-15 minutes. Once ready, move it to a low, wide baking dish 18
• and cover immediately with plastic wrap 19 . Let it cool to room temperature. In the meantime, take the shortcrust pastry, lightly flour the work surface and spread it out until it forms a disc 1/10 inch (2-3 millimeters) 20 thick (you can place the shortcrust pastry between two sheets of baking paper to roll it more easily). Butter and flour a 10-inch (26 cm) diameter pan; roll the shortcrust pastry on a rolling pin and unroll it on the pan 21 .
• Make the bottom and edges adhere by pressing with your fingers 22 and eliminate the excess doug h w hich you will use to make the top shell. Poke the bottom with the prongs of a fork and pour the custar d w hich will have cooled in the meantime 23 . Roll out the leftover shortcrust pastry and unroll the disc over the pan to cover it 24 .
• Using the rolling pin on the pan can help remove the excess edges (you can freeze the pastry that is left over and use it another time!) 25 ; poke the surface 26 then distribute the pine nuts 27 .
• The custard pie is ready to be baked! Cook in a static oven preheated to 320° F (160° C) for 50 minutes on the lower shelf; after, move it to the middle shelf of the oven and cook at 355° F (180° C) for 10 minutes. If you notice that the surface darkens too much while cooking, you can cover it with aluminum foil. Bake the pie 29 and let it cool completely before sprinkling it with powdered sugar, then serve as a delicious snack or dessert at the end of your lunch 30 !

TORTA DELLA NONNA (GRANDMA'S CAKE)

Steps:

• Preheat the oven to 375 degrees F.
• To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
• Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
• To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.

TORTA DELLA NONNA (GRANDMA'S CAKE) RECIPE

Steps:

• Make the pastry: Process the butter and flour in a food processor until you have a mixture the consistency of grainy sand. (If you don't have a food processor, rub the butter into the flour with your thumb and forefinger in a bowl.) Remove the blade, then sift the confectioners' sugar in with the flour and butter. Add the egg yolks, and use your hands to bring the dough together. If it feels too dry and crumbly, add 1 to 2 tablespoons cold water. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the oven to 400˚F.
• On a lightly floured work surface, roll out the dough using a rolling pin into a large disk that is roughly ⅛ inch (3 to 5 mm) thick. Gently lift the dough using the rolling pin and lay it into a 10-inch (27 cm) tart pan. Gently press it down into the nooks and crannies, then roll over the top of the pan with the rolling pin to cut away excess pastry. Prick the bottom of the tart all over with a fork. Cover the pastry with parchment paper and fill with baking beans or weights.
• Bake for 15 minutes, or until dry to the touch, then remove the parchment paper and weights, put the tart shell back in the oven, and bake for 5 to 7 minutes more, or until the pastry is lightly golden. Remove and let cool briefly. Reduce the oven temperature to 350˚F.
• Make the filling: Add the milk to a medium saucepan set over medium-low heat, and slowly heat until it starts steaming and little bubbles start rising around the edges. Take care not to let it boil.
• In a large bowl, whisk the egg yolks and granulated sugar until pale and fluffy. Sift in the flour and slowly, while continuously whisking the eggs, gradually pour in the hot milk. Whisk in the vanilla. Return the mixture to the saucepan over gentle heat and simmer, whisking, until it thickens to a rich custard consistency, 4 to 5 minutes.
• Pour the custard into the pastry shell and top with the pine nuts. Bake for 20 to 25 minutes, until golden and just set in the middle. Let cool briefly, then remove the rim of the tart pan. Serve warm.

TORTA DELLA NONNA

Steps:

• Prepare pastry for the crust by mixing all ingredients in food processes until just combined. Chill dough for 1 hour in the refrigerator.
• Prepare the filling by lightly whisking the yolks and sugar, then sift in flour, mixing carefully to keep lumps from forming. Add milk in a thin stream, stirring gently.
• Once mixture is smooth, gently heat it, while stirring carefully, until it begins to thicken. Once it reaches a very slow boil, count to 120 while stirring gently and it is done.
• Transfer mixture into a bowl and let it cool throughly. Mix ricotta into it.
• Preheat oven to 180°C.
• Roll out dough and use half of it to line a 10 inch fluted pie dish. Pour mixture into the pan and cover with remaining rolled pastry, sealing edges down firmly.
• Decorate by whisking egg white and bushing it over the top of the pastry and scatter almonds over it. Bake for approximately 1 hour, let it cool and serve.