Torta della Nonna (Grandma’s Cake), originally from Arezzo, is a tart of confectioners custard encased in a short-crust pastry and topped with pine nuts and icing sugar. Legend has it that the creation of the dish was the result of a challenge, to prove that Tuscan cuisine does have its share of desserts.
WHAT YOU NEED
For the custard
500 ml milk
3 egg yolk
6 table spoons castor sugar
3 table spoons maizena or flour
For the pastry
200 g cake flour
100 g butter
100 g sugar
1 egg and one yolk
8g baking powder
WHAT TO DO: THE CUSTARD
Boil the milk and in a separate bowl cream the egg yolks and sugar. Mix the flour into the eggs and sugar. Add this mixture to the hot milk and stir on a low heat until you have a thick custard.
Let the butter soften at room temperature or in a bain-marie. Mix the butter with the flour, sugar and eggs and blend quickly, keeping it cool. Press half of the dough into a buttered oven pan. Spread the custard over the pastry base and cover with the remaining pastry. Bake for 40 minutes in an oven preheated to 180 degrees.
We suggest you to enjoy the tart with a glass of Vinsanto DOP del Chianti Classico.
Do you wish to know how to prepare the Grandma’s cake? Our cooking courses are designed with the whole family or small groups of friends in mind. If you wish to learn the secrets of traditional Tuscan cooking, discover more on our website and download our cooking class menu.