Italian
Torta della Nonna
by Marco Rufini · 181K subscribers on YouTube
A classic Italian dessert: a shortcrust pastry filled with lemon custard and topped with pine nuts and powdered sugar.
- Cook
- 35 min
- Difficulty
- medium
Ingredients
5 items- 1 kgSweet Shortcrust PastryPrepared shortcrust pastry; recipe available in another video.
- 400 gCrema Pasticcera al LimoneLemon custard; recipe available in another video.
- Pine NutsTo taste; preferably Italian pine nuts.
- Powdered SugarFor dusting; to taste.
- 1 pcsEgg WhiteFor brushing the top before adding pine nuts.
Method
- Roll out the shortcrust pastry to a thickness of about 0.5 cm.
- Line the tart tin with the pastry, optionally using spray butter to help it adhere.
- Prick the base with a fork to ensure even baking.
- Take the lemon custard, stir it lightly, and fill the tart almost to the rim.
- Roll out the second disc of pastry, cover the tart, and press the edges to seal.
- Trim and level the edges.
- Prick the top surface with a fork.
- Brush the top with egg white.
- Sprinkle pine nuts over the surface.
- Bake in a static oven at 180°C for 30–35 minutes.
- Allow to cool at room temperature, then refrigerate for at least 2 hours.
- Dust with powdered sugar before serving.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
