Skip to main content

Also available inPortuguêsFrançaisDeutschItalianoالعربيةEspañol

Torta della nonna

Torta della nonna

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 15 of 175 min for you

⁦50 min⁩Prep
⁦50 min⁩Cook
10Servings

Per serving · estimated

621 kcal10 g Protein83 g Carbs29 g Fat

No Monsieur Cuisine? Adapt it to your machine

Servings
10

Ingredients

Instructions

Monsieur Cuisine · 6By hand · 13

Butter cream

Let the butter soften at room temperature until soft but still pliable, then cut it into cubes. Place 250 g of softened butter in cubes, 150 g of icing sugar, the grated zest of ½ unwaxed lemon and 1 pinch of fine salt into the mixing bowl. Mix for 40 sec / speed 4 until creamy, scraping the mixture down from the sides with the spatula.

MixTime00:40Speed4

Adding eggs

Add 110 g of eggs (2 medium) and mix for 20 sec / speed 4. Don't worry if the mixture isn't completely smooth.

MixTime00:20Speed4

Shortcrust dough

Add 500 g of 00 flour and 4 g of baking powder for cakes all at once and knead for 60 sec / speed 4 (dough mode), only until the flour is absorbed: do not overwork.

KneadTime01:00Speed4

Shaping the dough block

Transfer the dough from the mixing bowl to a work surface and knead very quickly with cold hands. Place it in the centre of a sheet of baking paper that is long enough and fold the ends towards the centre to cover it well.

By hand

Chilling (1/2)

Roll the dough block out lightly to flatten it and place it in the refrigerator to firm up for 2 hours.

By hand
60 min

Chilling (2/2)

Roll the dough block out lightly to flatten it and place it in the refrigerator to firm up for 2 hours.

By hand
60 min

Cleaning the mixing bowl

Wash and dry the mixing bowl thoroughly before preparing the cream.

By hand

Egg yolks and sugar

Place 85 g of egg yolks (about 5) and 100 g of sugar into the clean mixing bowl and mix for 30 sec / speed 4.

MixTime00:30Speed4

Adding starches

Add 25 g of cornstarch and 20 g of rice starch and mix for 20 sec / speed 4 until smooth and lump-free.

MixTime00:20Speed4

Cooking the cream

Add 500 g of whole milk and the zest of ½ unwaxed lemon in a single strip (without the white pith). Cook for 12 min / 85°C / speed 2 / reverse, until the cream has thickened.

StirTime12:00Temp.85°Speed2Reverse

Resting the cream

Remove the lemon zest, transfer the cream to a bowl, cover it with cling film in contact with the surface and set aside: it should be warm but not hot. Take the dough out of the refrigerator and cut off 1/3, setting it aside.

By hand

Rolling out the base

With a rolling pin, roll out the 2/3 of dough to a thickness of 7-8 mm, using a little flour. Roll the sheet of dough around the rolling pin and unroll it over a 24 cm diameter tart tin, pressing the base and sides in well.

By hand

Finishing the base

Run the rolling pin over the rim of the tin to remove the excess dough and prick the base with a fork.

By hand

Filling the tart

Stir the cream with a whisk, pour it into the tin and level it well with the back of a spoon.

By hand

Covering the tart

Roll out the remaining dough to a thickness of about 5 mm, roll it around the rolling pin and unroll it over the tart. Seal the edge well and prick the surface with a fork.

By hand

Adding pine nuts

Brush the surface with a thin film of water, then scatter 40 g of pine nuts over the top.

By hand

Oven baking

Bake in a preheated conventional oven at 180°C for 40 minutes, on the lower part of the oven. Once baked, let it cool.

Stove or oven
180°C · 40 min

Dusting with sugar

Add a generous dusting of icing sugar, as needed, over the cooled cake.

By hand

Serving

Cut the torta della nonna into 10 slices and serve.

By hand

Similar recipes

All Monsieur Cuisine recipes

Cook this hands-free with step-by-step guidance — get the free CookAdapt app

GET IT ON
Google Play
Download on the
App Store