Name: Torta della Nonna (Grandmother’s Tart)
Yield: Serves 8
Cuisine: Italian
Ingredients: 2 cups milk; 1 egg yolk; Zest of 1 lemon, in thin strips; 3 egg yolks; 1½ teaspoons vanilla extract; 4 tablespoons (1¼ ounces) all-purpose flour; 2½ cups (1⅓ pounds) ricotta, drained; 1 teaspoon vanilla extract; All the pastry cream; ⅓ cup (2 scant ounces) pine nuts, chopped; 2 cups (10 ounces) all-purpose flour; 3 to 3½ tablespoons Vin Santo (optional, but highly recommended; if unavailable, you may substitute rum); ½ cup (2 scant ounces) walnuts, toasted for 10 minutes in a 350°F. oven, and chopped; A pinch of salt; Confectioners’ sugar for sprinkling; 12 tablespoons (1½ sticks, 6 ounces) unsalted butter, room temperature; Zest of 1 orange; 1 egg; ¾ cup (5 ounces) sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Everyone in Italy knows that a torta della nonna is a two-crusted pie filled with pastry cream and decorated with a few pine nuts sprinkled over the top. Lisa Contini Bonacossi, a nonna with thirteen grandchildren of her own, has dreamed up a dazzling alternative to tradition by adding ricotta to the filling to make it softer, putting the pine nuts inside instead of on the top, and flavoring it all with the Vin Santo that she makes in her vineyard. One taste and everyone wa

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Ingredients

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