Torta Della Nonna Grandmas Cake Recipes

TORTA DELLA NONNA (GRANDMA'S CAKE)

Steps:

• Preheat the oven to 375 degrees F.
• To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
• Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
• To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.

TORTA DELLA NONNA (GRANDMA'S CAKE) RECIPE

Steps:

• Make the pastry: Process the butter and flour in a food processor until you have a mixture the consistency of grainy sand. (If you don't have a food processor, rub the butter into the flour with your thumb and forefinger in a bowl.) Remove the blade, then sift the confectioners' sugar in with the flour and butter. Add the egg yolks, and use your hands to bring the dough together. If it feels too dry and crumbly, add 1 to 2 tablespoons cold water. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the oven to 400˚F.
• On a lightly floured work surface, roll out the dough using a rolling pin into a large disk that is roughly ⅛ inch (3 to 5 mm) thick. Gently lift the dough using the rolling pin and lay it into a 10-inch (27 cm) tart pan. Gently press it down into the nooks and crannies, then roll over the top of the pan with the rolling pin to cut away excess pastry. Prick the bottom of the tart all over with a fork. Cover the pastry with parchment paper and fill with baking beans or weights.
• Bake for 15 minutes, or until dry to the touch, then remove the parchment paper and weights, put the tart shell back in the oven, and bake for 5 to 7 minutes more, or until the pastry is lightly golden. Remove and let cool briefly. Reduce the oven temperature to 350˚F.
• Make the filling: Add the milk to a medium saucepan set over medium-low heat, and slowly heat until it starts steaming and little bubbles start rising around the edges. Take care not to let it boil.
• In a large bowl, whisk the egg yolks and granulated sugar until pale and fluffy. Sift in the flour and slowly, while continuously whisking the eggs, gradually pour in the hot milk. Whisk in the vanilla. Return the mixture to the saucepan over gentle heat and simmer, whisking, until it thickens to a rich custard consistency, 4 to 5 minutes.
• Pour the custard into the pastry shell and top with the pine nuts. Bake for 20 to 25 minutes, until golden and just set in the middle. Let cool briefly, then remove the rim of the tart pan. Serve warm.