Torta della Nonna

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    571
based on 6 ratings

Originating in Tuscany, this delicious Italian dessert consists of a smooth lemon and vanilla scented custard, enclosed in a sweet golden pastry case which is dotted with crunchy pine nuts and a light dusting of icing sugar.

recipe updated May 12, 2025

Ingredients

  • Butter icon
    Butter
    140 g
  • Lemon icon
    Lemon
    1
  • Egg icon
    Egg
    1
  • Lemon icon
    Lemon
    1
  • Italian 00 flour icon
    Italian 00 flour
    320 g
  • Caster sugar icon
    Caster sugar
    240 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Whole milk icon
    Whole milk
    600 g
  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • Egg yolk icon
    Egg yolk
    6
  • Pine nuts icon
    Pine nuts
    100 g
  • All purpose flour icon
    All purpose flour
    as needed
  • Butter icon
    Butter
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Sieve
  • kCook icon Jug
  • kCook icon Large mixing bowl
  • kCook icon Round pan - 10"

Step preview

  1. Fit the K-Beater
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Mix until the mixture resembles breadcrumbs – 2 minutes, speed 2
  4. Then add the egg
  5. Mix until the mixture forms a ball - 1 minute, speed 1
  6. Place the pastry on a clean work surface and knead together
  7. Wrap the pastry in a plastic wrap and chill in the fridge – 30 minutes
  8. Clean the appliance bowl and fit the Creaming Beater
  9. Add the ingredients into the appliance bowl, fit the splashguard
  10. Heat – 1 minute, 98ºC, speed Stir 1
  11. Transfer the milk mixture into a jug and discard the lemon peel then cover with plastic wrap
  12. Clean the appliance bowl and fit the Whisk Tool
  13. Add the next ingredients into the appliance bowl, fit the splashguard
  14. Mix – 3 minutes, speed 5
  15. Then add flour
  16. Mix – 1 minute, speed 4
  17. With the machine running, slowly pour the milk mixture
  18. Mix – 2 minutes, speed 3
  19. Remove the Whisk Tool and fit the Creaming Beater
  20. Heat – 8 minutes, 85ºC, speed Stir 1
  21. Pour the custard through a fine mesh sieve into a large bowl
  22. Cover the surface with plastic wrap and place in the fridge to cool – 1 hour
  23. Grease and flour the tin
  24. Preheat the oven to 180ºC
  25. Remove the pastry from the fridge and divide into two pieces, one being a 2/3 of the total size
  26. Roll the large piece into a 3 mm thick disc, large enough to line the tin
  27. Transfer the pastry into the tin and gently press until lines the base and edges, then cut away any excess
  28. Pierce the base of the pastry all over with a fork
  29. Pour the cooled custard on top and brush the edges of the pastry with water
  30. Roll the smaller piece of pastry into a 3 mm disc and place on top of the tart
  31. Cut away any excess and gently press the pastry lid to seal with the edges
  32. Use a fork to create a light pattern around the edges
  33. Sprinkle the pine nuts on top and gently press into the pastry
  34. Bake – 45 minutes, 180ºC
  35. Remove from the oven and let cool
  36. Dust with icing sugar
  37. Serve
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