Torta della Nonna

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材料

作り方

手順

1. 1

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

   約1 分

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.

   約5 分

   調理のヒント： 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.

   約2 分

4. 4

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

   約1 分

   調理のヒント： 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.

   約3 分

6. 6

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

   約2 分

7. 7

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

   約4 分

   調理のヒント： Do not scald the milk.

8. 8

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

   約2 分

   調理のヒント： 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.

   約7 分

   調理のヒント： 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.

    約1 分

    調理のヒント： You can place the bowl over an ice bath to speed up cooling.

11. 11

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

    約10 分

12. 12

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

    約1 分

13. 13

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

    約3 分

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.

    約2 分

    調理のヒント： Trim any excess dough hanging over the edges.

15. 15

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

    約1 分

16. 16

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

    約2 分

17. 17

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

    約1 分

    調理のヒント： You can crimp the edges decoratively.

18. 18

    Sprinkle the pine nuts evenly over the top crust.

    約1 分

19. 19

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

    約40 分

    調理のヒント： 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.

    調理のヒント： Allowing it to cool fully is crucial for the custard to set properly.