Torta Della Nonna : Grandma's Tart

It was a while back I posted the recipe of this wonderful tart which was made by Serenella (my sister in law) at the time. Since then I made it myself many times.

In the very beginning of my blogging days I included only one photo for each post. I am recently publishing the pictures of the steps too. When I find time and if I remember I am updating my old recipes with new pictures. Today its Torta della Nonna's turn. ;)

The English translation of this Tuscan tart, which is very popular in Italy, is Grandma's Tart. It is absolutely one of our favourites.

Tart Base
300g flour
130g sugar
150g butter (softened at room temperature, cut into pieces)
1 egg (60g)
1 sachet baking powder (15g)

Peel of 1 lemon (without the white)
120g sugar
50g flour
500g whole milk
2 eggs (very fresh, 60g each)
1 sachet vanillin sugar (or Thermomix vanilla sugar)

To decorate
50g pine nuts
20g icing sugar (as you all know it is very easy to prepare with Thermomix)


Base Preparation:
  • Put flour, sugar, butter, egg and baking powder in TM Bowl and mix for 20 seconds on Speed 5.

  • Wrap it with plastic film and let it rest in the fridge for half an hour before use.

Cream Preparation:
  • In  the meantime chop lemon peel for 5 seconds on Speed 8.

  • Add sugar, flour, milk, eggs and vanillin sugar. Cook for 7 minutes at 90ºC on Speed 4.

  • Transfer it into a bowl and let it cool.

Final Stage:
  • Roll out 2/3 of the tart dough with a rolling pin between two pieces of baking paper. (Meanwhile put the remaning dough back in the fridge)

  • Transfer it with the baking paper into a 26cm tart tin in a way that it would cover and also exceed the sides of the tart pin a little. (It may exceed even a little more than here in the picture)

  • Spread the cream over and sprinkle with 20g of pine nuts.

  • Roll out the remaining 1/3 of the tart base between two pieces of baking paper and place it gently on the top of the custard.
  • Fold the exceeding parts over the tart and close the sides nicely
  • Brush with milk and sprinkle with the remaining pine nuts
  • Bake in preheated oven at 180ºC for 30 minutes.

  • After cooled down sprinkle with icing sugar.

Buon Appetito.

Note: If needed, let it rest in the freezer for 5 minutes just before you roll it out

FYI: According to the book 100g of this tart is 260kcal which makes 1 portion of it 325kcal. I should add it is a 12 portions tart. 

Many thanks to Serenella Valenti for sharing this recipe with us... Grazie Sere ; ) 

Originally adapted from Torta Della Nonna Recipe in Bimby Torte e Biscotti


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