Nonna Claudia Pie – Chocolate Tart
3h 40 min
1h 50 min
à Pizza rè Nonna Claudia
Nonna Claudia Pie with chocolate custard
The Nonna Claudia Pie takes its name from the homonymous custard I made. It is warm, greedy and cuddly, so it lends itself to any occasion. At Christmas, for example, it can be an alternative to the classic panettone and can be prepared to spend an evening with friends under the tree. However, it is also excellent to be consumed alone, accompanied only by a good book and a cup of tea. The Nonna Claudia pie is a dessert that expresses love; made in a heart mold it can be ideal for Valentine’s Day, anniversaries and Mother’s Day.
- 500g 00 flour
- 200g sugar
- 2 whole eggs
- 1 organic lemon zest
- 1 Lt milk
- 2 whole eggs
- 200g ground dry cookie
- 200g sugar
- 400g dark chocolate
- 100g chopped hazelnuts
- 30g tangerine marmelade
- 50g pine nuts
- 30g coffee powder
- 20g cinnamon powder
- 30g vanilla powder
- 30 ml aniseed liqueur
- 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 on top of all the flour
Quickly mix all the ingredients, so that the dough does not overheat with the heat of your hands
While the shortcrust pastry rests, prepare the custard. In a bowl or planetary mixer, whisk the eggs with the sugar
Mix the biscuits, making sure that no lumps form
Add the cinnamon, vanilla and coffee, always stirring with the whisk
Gradually pour in the milk and mix the ingredients well
Add the chopped hazelnuts, pine nuts, tangerine jam and mix them into the mixture
Put the cream in a saucepan and then cook on a medium heat stove
Add the dark chocolate and constantly stir the cream with a ladle, otherwise it sticks
When the custard begins to thicken, add the anise and cook for another 1 minute, always turning
Remove the custard from the heat, pour it into a bowl and let it cool for at least 30 minutes
Now we can assemble our Pie. Roll out the shortcrust pastry to a thickness of 4-5 millimeters and wide enough to cover a 24 centimeter pan
Cover the entire pan and make it adhere well to the sides
Cut the dought that comes out of the edge and prick the bottom with the prongs of the fork
Pour the custard into the pan and level it with a spoon
Knead the superfluous pastry, roll it out and cut it into strips
Put the strips diagonally on the tart, from left to right and vice versa, so make the grid*, then, lower the edges
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
- If the pastry breaks at the time of use, it means that it is not yet ready, roll it out 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 on every turn, otherwise it sticks.
- For the Pie, always use a light aluminum pan, it will cook better.
Granny Claudia’s tart 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.
- * The grid is nothing more than strips of dough placed diagonally to create tart diamond.
- * The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
- Casserole (Pot)
- Wooden ladle
- Kitchen washer
- Rolling Pin
- Pastry board
- Silicone spatula
- Planetary or mixer
- 26cm pan
- Pyrex dish or tureen