Torta della Nonna

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   For the pastry, combine the all-purpose flour and granulated sugar in a large bowl.

   Uns 1 min

2. 2

   Add the cold, cubed unsalted butter and cut it into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   Uns 5 min

   Nota de cuina: Work quickly to prevent the butter from melting too much.

3. 3

   Stir in the egg yolks and lemon zest until a dough forms. Do not overmix.

   Uns 2 min

4. 4

   Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

   Uns 1 min

   Nota de cuina: Chilling the dough makes it easier to roll out.

5. 5

   While the dough chills, prepare the custard: whisk the egg yolks and granulated sugar in a medium saucepan until pale and creamy.

   Uns 3 min

6. 6

   Gradually whisk in the all-purpose flour until no lumps remain.

   Uns 2 min

7. 7

   In a separate small saucepan, gently heat the milk with the lemon zest until it is warm but not boiling.

   Uns 4 min

   Nota de cuina: Do not scald the milk.

8. 8

   Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.

   Uns 2 min

   Nota de cuina: This prevents the eggs from scrambling.

9. 9

   Return the mixture to the saucepan and cook over medium heat, stirring continuously with a whisk, until the custard thickens significantly, about 5-7 minutes.

   Uns 7 min

   Nota de cuina: The custard should be thick enough to coat the back of a spoon.

10. 10

    Remove the custard from the heat, transfer it to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.

    Uns 1 min

    Nota de cuina: You can place the bowl over an ice bath to speed up cooling.

11. 11

    Preheat your oven to 180°C (350°F).

    Uns 10 min

12. 12

    Divide the chilled pastry dough into two portions, one slightly larger than the other.

    Uns 1 min

13. 13

    On a lightly floured surface, roll out the larger portion of dough into a circle about 30 cm (12 inches) in diameter.

    Uns 3 min

14. 14

    Carefully transfer the rolled dough to a 24 cm (9.5-inch) tart pan, pressing it gently into the bottom and up the sides.

    Uns 2 min

    Nota de cuina: Trim any excess dough hanging over the edges.

15. 15

    Pour the cooled custard into the pastry-lined tart pan and smooth the top.

    Uns 1 min

16. 16

    Roll out the remaining smaller portion of dough into a circle to fit over the top of the custard.

    Uns 2 min

17. 17

    Place the second pastry layer over the custard, pressing the edges to seal them with the bottom crust.

    Uns 1 min

    Nota de cuina: You can crimp the edges decoratively.

18. 18

    Sprinkle the pine nuts evenly over the top crust.

    Uns 1 min

19. 19

    Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.

    Uns 40 min

    Nota de cuina: If the crust browns too quickly, you can loosely cover it with foil.

20. 20

    Remove the torta from the oven and let it cool completely on a wire rack before dusting with powdered sugar.

    Nota de cuina: Allowing it to cool fully is crucial for the custard to set properly.