Torta della nonna or grandmothers cake, as it translates to, has origins in Arezzo, Tuscany and has been on every dessert menu, at every restaurant we have been to in the region. It is a custard filled pastry pie, with a subtle lemon flavour and usually will have pine nuts and icing sugar decorating the top. Every Nonna has there tweaks and of course I will be adding mine. I am adding a layer of pistachio cream over the base pastry and will be infusing the milk to make the custard with fig leaves. I could not find pine nuts so have substituted hazelnuts!
Pastry
300g Farina Flour
175g Burro Butter
1 Uovo Egg
1 Uorlo d’uovo Egg Yolk
150g Zucchero Sugar
1 tsp Scorza di limone Lemon Zest
Pinoli Pine nuts for top (I used hazelnuts)
Method Pastry
Blitz everything in a food processor, or, as I have done mix everything together by hand. Refrigerate for at least half an hour. Divide mixture in two ( half for the base, the other for the lid). Soak nuts in water - so they don’t burn later on.
Custard Filling
2 1/2C Latte. Milk
4 Uorlo d’uovo Egg Yolks
2 tsp Vaniglia Vanilla
3/4C Zucchero Sugar
1/4C. Farina Flour
Alterations for Malo’s Nonna’s Cake
No vanilla (didn’t have any). Infused toasted fig leaves in milk before beginning the custard (toasted fig leaves in oven, popped into milk on a low heat for 15 mins, strained out leaves).
Method Custard
Mix milk with vanilla and sugar, and heat gently until sugar dissolved then set aside. In a separate bowl beat eggs and fold in flour. Gently add the milk to the egg mix whisking small amounts at a time, so no lumps form. Pop the mixture back in the saucepan and heat slowly until the mixture thickens. Cool.
Assembly
Heat oven to 180*. Roll out half of the dough. Place it on the base of greased pie tin and fork the bottom (here I added 4 tbsp pistachio creme over the base, you could add nutella or nothing and keep it rustica) . Add cooled filling. Add top and place a hole in top for steam release. Scatter with soaked nuts. Cook for around 40 mins. Cool before serving and dust with icing sugar if you feel the need!.
