Torta Della Nonna

Name: Torta Della Nonna
Yield: makes 20 cm/8 inch tart, or 8 individual ones. serves 8
Cuisine: Italy
Ingredients: 2 tbsp. cornflour small knob of butter, walnut sized; 2 tbsp. cornflour small knob of butter, walnut sized; 4 large egg yolks; 2 tbsp. cornflour small knob of butter, walnut sized; 60–90 g pine nuts; 30–45 g dark chocolate; 500 ml. whole milk, preferably Jersey or Channel Islands; finely pared zest of 1 lemon in 4–5 strips, peeled with a potato peeler; finely pared zest of 1 lemon in 4–5 strips, peeled with a potato peeler; 90 g unrefined granulated sugar; 1 split vanilla pod, the seeds scraped out

Preparation info

makes 20 cm 8 inch tart, or 8 individual ones. serves
8

Difficulty
Easy

Appears in

Smart Tart

By Tamasin Day-Lewis

Published 2013

About

It seems fitting that a tart that any self-respecting Italian household – and, I am sure, All Italian ‘nonnas’, grandmothers, would make with ingredients always to hand, of the most basic, yet delicious kind – should fall at the end of this chapter, Famine. Curious how well chocolate, a tiny scattering of grated, traditionally, but in my case I have melted it for a twist, should pair so well with lemon zest.

You may decide to do what I did, make extra crème patisserie and

Ingredients

Europe
Italy
Pastry
Vegetarian
Mediterranean

Ingredients

Method