{"id":3600,"date":"2025-04-17T13:43:23","date_gmt":"2025-04-17T13:43:23","guid":{"rendered":"https:\/\/breckas.com\/?p=3600"},"modified":"2025-04-17T13:43:23","modified_gmt":"2025-04-17T13:43:23","slug":"torta-della-nonna","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/04\/17\/torta-della-nonna\/","title":{"rendered":"Torta della Nonna"},"content":{"rendered":"

Ingredients<\/strong><\/h2>\n

For the pasta frolla (shortcrust pastry):<\/em><\/h3>\n
    \n
  • 300g (2\u00bd cups) all-purpose flour<\/li>\n
  • 150g (\u2154 cup) unsalted butter, cold and cubed<\/li>\n
  • 120g (\u00bd cup + 1 tbsp) granulated sugar<\/li>\n
  • 1 egg<\/li>\n
  • 1 egg yolk<\/li>\n
  • Zest of 1 lemon<\/li>\n
  • A pinch of salt<\/li>\n<\/ul>\n

    For the pastry cream (crema pasticcera):<\/em><\/h3>\n
      \n
    • 500ml (2 cups) whole milk<\/li>\n
    • 100g (\u00bd cup) granulated sugar<\/li>\n
    • 4 egg yolks<\/li>\n
    • 40g (\u2153 cup) all-purpose flour (or 30g cornstarch for a gluten-free version)<\/li>\n
    • Zest of 1 lemon (or \u00bd tsp vanilla extract, optional)<\/li>\n<\/ul>\n

      For the topping:<\/em><\/h3>\n
        \n
      • 30g (2 tbsp) pine nuts<\/li>\n
      • Powdered sugar (for dusting)<\/li>\n<\/ul>\n
        \n

        Step-by-Step Method<\/strong><\/h2>\n

        1. Prepare the Pastry Cream (Crema Pasticcera)<\/strong><\/h3>\n

        It\u2019s best to start with the custard so it can cool completely before assembling the tart.<\/p>\n

          \n
        1. Heat the milk<\/strong> with lemon zest in a saucepan until it just starts to steam. Do not let it boil.<\/li>\n
        2. In a bowl, whisk the egg yolks and sugar<\/strong>until pale and creamy. Then add the flour (or cornstarch) and whisk until smooth.<\/li>\n
        3. Gradually pour the warm milk into the egg mixture<\/strong>, whisking constantly to avoid scrambling.<\/li>\n
        4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or whisk, until it thickens into a smooth custard (around 5\u20138 minutes).<\/li>\n
        5. Remove from heat and transfer to a bowl<\/strong>. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.<\/li>\n<\/ol>\n
          \n

          2. Make the Pasta Frolla (Shortcrust Pastry)<\/strong><\/h3>\n
            \n
          1. In a large mixing bowl, combine flour, sugar, salt, and lemon zest<\/strong>.<\/li>\n
          2. Add the cold butter cubes and rub them into the flour<\/strong> using your fingertips until the mixture resembles breadcrumbs.<\/li>\n
          3. Add the egg and yolk and mix until the dough comes together<\/strong>. If it\u2019s too dry, add a teaspoon of cold water.<\/li>\n
          4. Form the dough into a ball, wrap in plastic wrap, and chill in the fridge for 30\u201345 minutes<\/strong>.<\/li>\n<\/ol>\n
            \n

            3. Assemble the Tart<\/strong><\/h3>\n
              \n
            1. Preheat the oven to 175\u00b0C (350\u00b0F)<\/strong>.<\/li>\n
            2. Remove the dough from the fridge and divide it into two parts: 2\/3 for the base and 1\/3 for the top.<\/li>\n
            3. Roll out the larger portion on a floured surface and line a 22\u201324 cm (9-inch) tart tin<\/strong>, making sure to press gently into the sides. Trim any excess.<\/li>\n
            4. Prick the base<\/strong> with a fork to prevent bubbling.<\/li>\n
            5. Pour the cooled pastry cream<\/strong> into the shell and spread it evenly.<\/li>\n
            6. Roll out the remaining dough and gently place it over the cream<\/strong>, sealing the edges. You can also lattice the top if desired for a rustic look.<\/li>\n
            7. Sprinkle the top with pine nuts<\/strong>.<\/li>\n
            8. Bake for 35\u201340 minutes<\/strong>, or until the pastry is golden and the top is set.<\/li>\n<\/ol>\n
              \n

              4. Cool and Serve<\/strong><\/h3>\n
                \n
              • Allow the tart to cool in the tin before transferring it to a plate.<\/li>\n
              • Dust with powdered sugar<\/strong> just before serving.<\/li>\n<\/ul>\n
                \n

                Tips for Perfection<\/strong><\/h2>\n
                  \n
                • Chill the dough<\/strong> to make it easier to roll and prevent shrinking during baking.<\/li>\n
                • Let the custard cool fully<\/strong> to avoid a soggy crust.<\/li>\n
                • If you\u2019re not a fan of pine nuts or have allergies, try using slivered almonds or leave them off entirely.<\/li>\n
                • This tart can be made a day ahead \u2014 the flavors develop beautifully overnight.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  Ingredients For the pasta frolla (shortcrust pastry): 300g (2\u00bd cups) all-purpose flour 150g (\u2154 cup) unsalted butter, cold and cubed…<\/p>\n","protected":false},"author":1,"featured_media":3601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Torta della Nonna - Grandma Baking Recipes","description":"Ingredients For the pasta frolla (shortcrust pastry): 300g (2\u00bd cups) all-purpose flour 150g (\u2154 cup) unsalted butter, cold and cubed 120g (\u00bd cup + 1 tbsp) granul"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3600","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=3600"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3600\/revisions"}],"predecessor-version":[{"id":3602,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/3600\/revisions\/3602"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/3601"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=3600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=3600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=3600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}