Tuscan Torta Della Nonna Recipe
Prep Time:
3.5
hours
Cook Time:
30
minutes
Servings:
8
Slices
Ingredients
  • For the filling
  • 1 cup whole milk
  • 4 large egg yolks
  • ⅓ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons orange liqueur
  • 2 teaspoons vanilla extract
  • For the torte shell and assembly
  • 1 ⅔ cups all-purpose flour, plus more for dusting
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 egg yolk whisked with 1 teaspoon water, for egg wash
  • 2 tablespoons pine nuts
  • 3 tablespoons confectioner's sugar, for dusting
Directions
  1. To prepare the filling, heat the milk in a medium saucepan until it starts to simmer. Remove the pan from the heat.
  2. Place a medium glass bowl on a kitchen towel or mat to prevent slipping. Add the egg yolks, sugar, and flour to the bowl. Whisk until thick and pale yellow in color.
  3. Gradually add the hot milk to the egg mixture in a thin, steady stream while whisking constantly.
  4. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly until it comes to a boil. Simmer and stir for one minute longer.
  5. Remove the pan from heat and add the orange liqueur and vanilla extract. Scrape the filling into a heat-proof bowl, press a piece of plastic wrap to the surface, and refrigerate until chilled (at least 2 hours, or overnight).
  6. To prepare the torte, coat the inside of a 9-inch round cake pan with baking spray and line the bottom with a circle of parchment paper.
  7. Combine the flour, sugar, baking powder, and salt in a stand mixer bowl. Add the small pieces of butter, a few at a time, with the mixer running on low until the mixture resembles coarse crumbs. Add the egg and vanilla and mix until a dough forms.
  8. Divide the dough into 2 pieces and wrap each in plastic. Refrigerate for at least 30 minutes.
  9. Preheat the oven to 350 F.
  10. Crumble and press one half of the dough evenly into the bottom of the prepared pan and ½-inch up the sides. Spread the chilled filling over the center of the dough, leaving a ½-inch border around the edges.
  11. Use a rolling pin to roll out the remaining dough on a lightly floured surface into a 10-inch circle. Drape the dough over the rolling pin and carefully place it over the filling.
  12. Press the edges of the dough together to seal.
  13. Brush the top of the torte with the egg wash using a pastry brush. Use the tip of a sharp knife to make a few small slits in the dough to allow steam to escape while baking.
  14. Sprinkle the pine nuts evenly over the top.
  15. Bake the torta della nonna for 30-35 minutes until golden brown. Remove the pan from the oven and cool on a rack for 30 minutes.
  16. Invert the torte onto a plate or another rack, then back onto the first rack to cool completely.
  17. Dust the cooled torte with confectioner's sugar. Use a thin, sharp knife to cut into 8 slices. Store any leftovers in an airtight container in the refrigerator for up to 5 days.