Torta della Nonna is a beloved Tuscan classic: a tender pasta frolla crust filled with silky pastry cream, finished with toasted pine nuts and a veil of powdered sugar.
Base recipe = 1 batch.
Ingredients
- 1 batch Pasta frolla — view recipe
- 1 batch Pastry cream — view recipe
- 454 g Pine nuts (lightly toasted)
- 1 Egg (for egg wash)
- 1 Powdered sugar (to finish)
Preparation
- Roll pasta frolla to about 1/8-inch thickness. Line a tart mold, trim excess, and chill 15 minutes.
- Mix pastry cream with half the toasted pine nuts. Fill the chilled tart shell and spread evenly.
- Cover with a second sheet of dough, trim edges, seal, and chill 10–15 minutes.
- Brush with beaten egg, top with remaining pine nuts, and bake at 300°F / 150°C for about 40 minutes until golden.
- Cool slightly, unmold, and dust generously with powdered sugar.
Dietary Information
🥚 Contains Eggs | 🧈 Contains Dairy | 🌾 Contains Gluten | 🌰 Contains Nuts
Nutrition Facts (per slice, approx.)
- Calories: 370 kcal
- Carbohydrates: 34 g
- Fat: 23 g
- Protein: 6 g
- Sugar: 18 g
- Sodium: 65 mg