{"id":4726,"date":"2025-06-28T18:59:10","date_gmt":"2025-06-28T18:59:10","guid":{"rendered":"https:\/\/breckas.com\/?p=4726"},"modified":"2025-06-28T18:59:10","modified_gmt":"2025-06-28T18:59:10","slug":"torta-della-nonna-recipe","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/06\/28\/torta-della-nonna-recipe\/","title":{"rendered":"Torta della Nonna Recipe"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><span class=\"Apple-converted-space\">\u00a0<\/span>(Italian Grandmother\u2019s Tart)<\/p>\n<p>\ud83d\udd52 Prep Time: 30 min<\/p>\n<p>\ud83d\udd52 Chill Time: 1\u20132 hrs<\/p>\n<p>\u23f3 Cook Time: 40\u201345 min<\/p>\n<p>\ud83d\udc69\u200d\ud83c\udf73 Serves: 8<\/p>\n<p>\ud83c\udf3e Ingredients:<\/p>\n<p>For the pastry (Pasta Frolla):<\/p>\n<ul>\n<li>250g (2 cups) all-purpose flour<\/li>\n<li>125g (\u00bd cup) unsalted butter, cold and cubed<\/li>\n<li>100g (\u00bd cup) granulated sugar<\/li>\n<li>1 egg<\/li>\n<li>1 egg yolk<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<p>For the custard filling (Crema Pasticcera):<\/p>\n<ul>\n<li>500ml (2 cups) whole milk<\/li>\n<li>100g (\u00bd cup) granulated sugar<\/li>\n<li>4 egg yolks<\/li>\n<li>40g (\u2153 cup) cornstarch<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>1 tsp vanilla extract (optional, traditional recipes often skip it)<\/li>\n<\/ul>\n<p>Topping:<\/p>\n<ul>\n<li>30g (\u00bc cup) pine nuts<\/li>\n<li>Powdered sugar, for dusting<\/li>\n<\/ul>\n<p>\ud83e\udd63 Instructions:<\/p>\n<p>1.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Make the shortcrust pastry:<\/p>\n<ol>\n<li>In a bowl, combine flour, sugar, lemon zest, and a pinch of salt.<\/li>\n<li>Add cold butter cubes and rub them into the flour with your fingertips until the texture resembles coarse crumbs.<\/li>\n<li>Add the egg and egg yolk. Mix just until a dough forms (don\u2019t overwork).<\/li>\n<li>Shape into a disc, wrap in cling film, and chill for at least 1 hour.<\/li>\n<\/ol>\n<p>2.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Prepare the custard filling:<\/p>\n<ol>\n<li>Heat milk with lemon zest in a saucepan until just below boiling, then remove from heat.<\/li>\n<li>In a bowl, whisk egg yolks with sugar and cornstarch until smooth and pale.<\/li>\n<li>Slowly pour the warm milk into the egg mixture while whisking constantly.<\/li>\n<li>Return mixture to the saucepan and cook over medium heat, stirring continuously until thickened (about 5\u20137 min).<\/li>\n<li>Remove from heat, add vanilla if using, and let cool completely with plastic wrap touching the surface.<\/li>\n<\/ol>\n<p>3.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Assemble the tart:<\/p>\n<ol>\n<li>Preheat oven to 170\u00b0C (340\u00b0F).<\/li>\n<li>Roll out 2\/3 of the chilled dough on a floured surface and line a greased tart pan (about 22\u201324 cm \/ 9-inch).<\/li>\n<li>Pour in the cooled custard.<\/li>\n<li>Roll out the remaining dough and either cover the tart fully or make a lattice top.<\/li>\n<li>Sprinkle pine nuts generously on top.<\/li>\n<\/ol>\n<p>4.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Bake &amp; finish:<\/p>\n<ol>\n<li>Bake for 40\u201345 minutes until golden brown.<\/li>\n<li>Let cool completely, then dust with powdered sugar.<\/li>\n<\/ol>\n<p>\ud83d\udca1 Tips:<\/p>\n<ul>\n<li>Toast the pine nuts lightly for extra aroma.<\/li>\n<li>This tart tastes even better the next day!<\/li>\n<li>Keep chilled and enjoy within 2\u20133 days.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u00a0(Italian Grandmother\u2019s Tart) \ud83d\udd52 Prep Time: 30 min \ud83d\udd52 Chill Time: 1\u20132 hrs \u23f3 Cook Time: 40\u201345 min \ud83d\udc69\u200d\ud83c\udf73&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4727,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Torta della Nonna Recipe - Grandma Baking Recipes","description":"&nbsp; \u00a0 (Italian Grandmother\u2019s Tart) \ud83d\udd52 Prep Time: 30 min \ud83d\udd52 Chill Time: 1\u20132 hrs \u23f3 Cook Time: 40\u201345 min \ud83d\udc69\u200d\ud83c\udf73 Serves: 8 \ud83c\udf3e Ingredients: For the pastry (Pasta Frolla"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4726","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\/4726","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=4726"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4726\/revisions"}],"predecessor-version":[{"id":4728,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4726\/revisions\/4728"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/4727"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=4726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=4726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=4726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}