grandma’s pie – italian custard and pine nuts tart
3h 30 min
2h 10 min
à Torta ra Nonna
Grandma’s pie with custard and pine nuts
Simple, soft, creamy and tasty. These are the names that determine the grandma’s pie.
Simple: The grandma’s pie is a dessert for everyone, in fact, even those who have never been in the kitchen can make it.
Soft: to assemble the grandma’s pie, you need to line the pan with a soft shortcrust pastry.
Creamy: Grandma’s cake is a custard wrapped in shortcrust pastry.
Tasty: the abundant layer of pine nuts placed on the custard make grandma’s cake even more tasty and fragrant.
Regularly, the classic Italian recipe involves covering the cream with another layer of shortcrust pastry but, in my version, this is not the case. I do not use it because, I prefer to highlight the crunchiness of the pine nuts first, which blend with the softness of the cream and only at the end the crispness of the pastry. In Italy the grandma’s pie is a very coveted dessert of which there are also other variations in fact in the CIlento it is made with chocolate and in addition to pine nuts other dried fruit such as hazelnuts or almonds are also used.
- 250g flour 00
- 100g sugar
- 1 whole eggs
- 1 organic orange peel
- 1liter milk
- 200g flour 00
- 200g sugar
- 5 whole eggs
- 1 organic orange peel
- 100 g pine nuts
- 50 g icing sugar
First we make the shortcrust pastry. On the pastry board, pour the flour and make the fountain*
Put the sugar in the fountain, break the eggs and grate the orange peel over all the flour
Take the butter at room temperature and cut it into small pieces over all the flour
Quickly mix all the ingredients, to ensure that the dough does not overheat with the heat of your hands
While the shortcrust pastry matures, prepare the cream. In a saucepan, boil the milk with the lemon peel
In the food processor or with a blender, whip the eggs with the sugar
Aggiungete la farina setacciandola e facendo in modo che non si formano grumi
Strain the milk to remove any skin and lemon peel
Mix the two compounds well and pour them into a clean pot
Let the cream thicken over medium heat, always stirring
When the cream is ready, pour it into a bowl and turn it with a whisk so that it becomes pretty soft. Then cover with a damp cloth and let it cool
Now we can assemble our tart.
Roll out the shortcrust pastry to a thickness of 4-5 millimeters and a width such as to cover a 24 centimeter pan
Cover the entire pan with the dough, make it adhere well to the sides and cut what comes out of the edge
Prick the bottom with the tines of the fork
Pour the custard into the pan and level it with a spoon
Now sprinkle all the cream with abundant pine nuts and make it adhere well on the cream with the use of a palm of your hand
Turn on the oven at 180°C (350°F), when it has reached temperature, bake the tart, cook for 40 minutes or until it is beautiful golden
When it is cooked, remove it from the oven, let it cool 60 minutes, then, turn it upside down on a round tray, let it cool for another 10 minutes, then turn it over and let it cool
- If the pastry breaks at the time of use, it means that it is not yet ready, spread it on some sheets of parchment paper, one above and one below and without removing it from the paper, place it in the pan. Then remove the card.
- I recommend that you knead the shortcrust pastry one day before use, so it doesn’t break.
- When you roll out the dough, always flour it in flour at every turn, otherwise it sticks.
- For the tart, always use a light aluminum pan, it will cook better.
- Grandma’s pie can be kept for three to four days, always covered by a bell, otherwise it dries in a cool place at room temperature but, if it’s hot, it should be put in the fridge.
- Casserole (Pot)
- Wooden ladle
- Kitchen washer
- Rolling pin
- Pastry board
- Silicone spatula
- Planetary or mixer
- 24cm pan
- Pyrex dish or tureen
- *The fountain is the hole that is made in the flour so as not to let the liquid ingredients come out.