Torte della nonna

Torte della nonna

Cheer on the Azzurri with this Italian custard tart

By , 06 March 2017

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Torte della nonna
  • 1 Hour 20 Mins

  • Serves: 20

  • Price: 30p per serving

Nutritional Info
Each 68g serving contains
  • Energy

    828KJ

    198KCAL

    10%
  • Fat

    10.9g

    med

    16%
  • Saturates

    6.4g

    high

    32%
  • Sugars

    8.2g

    med

    9%
  • Salt

    0.26g

    med

    4%
of your reference intake.
Typical energy values per 100g: 1218kJ/291kcal.
Ingredients
  • 275g plain flour (plus extra for dusting)
  • 160g unsalted butter
  • 2tbsp icing sugar
  • ½tsp vanilla extract
  • 2 egg yolks
  • 4 eggs for the filling
  • 2 x 250g tubs Asda Ricotta
  • Zest of 2 lemons
  • 125g caster sugar
  • 60g pine nuts
  • To Serve
  • Extra icing sugar
  • Extra lemon zest
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Rub the flour and butter together in a large bowl until it resembles fine breadcrumbs. Mix in the icing sugar and add the vanilla, yolks and 1-2tbsp ice-cold water. Mix with a knife, then bring together to form a dough. Divide into two balls, one slightly larger than the other. Wrap in clingfilm; chill until needed.

  • For the filling, beat the ricotta, 3 of the eggs, the lemon zest and caster sugar in a bowl. Stir in 50g of the pine nuts; set aside.

  • Roll out the larger ball of pastry on a floured surface until 4mm thick and use to line a 23cm fluted metal flan tin. Leave pastry overhanging. Spoon in the filling and spread out with the back of a spoon.

  • Roll out the second ball of pastry until 4mm thick. Place on top of the tart, roll a rolling pin over to seal and remove any excess pastry. Beat the last egg, brush over the top, scatter over the remaining pine nuts and bake for 35-40 mins until golden and crisp.

  • Cool on a wire rack, then remove from the tin. Serve dusted with icing sugar and scattered with lemon zest.