{"id":3087,"date":"2024-09-15T13:03:43","date_gmt":"2024-09-15T13:03:43","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3087"},"modified":"2024-09-15T13:03:43","modified_gmt":"2024-09-15T13:03:43","slug":"torta-della-nonna-grandmothers-cake-a-custard-filled-pie-with-pine-nuts","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/torta-della-nonna-grandmothers-cake-a-custard-filled-pie-with-pine-nuts\/","title":{"rendered":"Torta della Nonna \/ &#8220;Grandmother\u2019s Cake&#8221; &#8211; A Custard Filled Pie with Pine Nuts"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">The measurements of the ingredients below are given to snuggly fill with custard a baking tin with borders of 4 cm in height (23-24cm in diameter).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you are using a shallower baking tin spring form or just wish to have less of the custard filling, prepare it with 500 ml of milk and dial down the rest of the ingredients accordingly.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For the <em>frolla<\/em> \/pastry:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">250 g of plain flour, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">140 g of cold butter, diced<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg yolk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some grated lemon zest (optional)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">For the custard:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">750 ml of milk<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">6 egg yolks<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">90 g of flour (you can use a little bit less depending on the consistency you want to achieve), sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">lemon zests from half a lemon (organic)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">use 3\/4 or a whole vanilla pod, seeds scraped out<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">140-150 g of sugar\u00a0<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><strong><span class=\"s1\">To finish:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 30 g of pine nuts <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">icing sugar <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Start with preparing the pastry:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Combine the flour, sugar and salt in a large bowl, rub the butter into the flour using your fingertips until you achieve a crumbly texture. Add the egg and the egg yolk (also the lemon zest if using) and knead for a few seconds or until the dough comes together.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Divide the dough into two parts: roughly cut off one third of the dough. Flatten slightly both parts of the dough, wrap them in cling film and leave in the fridge for 40-60 minutes to rest.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Prepare the custard:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the milk into a saucepan, add the squeezed in your fingers lemon zests and the vanilla beans. Stir and set on a low\/medium heat and let it simmer.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the egg yolks in a glass bowl and add the sugar. Whisk until pale and then add the flour and the pinch of salt, whisk everything again until well combined.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the milk starts to come just to the soft boil, take it off the heat. Pour just a little bit of it over the custard base and whisk vigorously.<span class=\"Apple-converted-space\">\u00a0 <\/span>Pour in a bit more and whisk again.Repeat until you\u2019ve poured the whole milk (pouring the milk all at once will start cooking the eggs).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the milky egg mixture (don\u2019t try to discard the lemon zests at this point) back into the sauce pan and set over a low heat, stirring with a whisk all the while.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once it starts to thicken find and discard the lemon zests. Wait until the custard has turned thick and you can see it releasing first bubbles. Cook it for a further minute to make sure that the flour is cooked through and the custard feels smooth when you taste it. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the custard into a clean glass bowl, cover the surface with cling film (pressing it gently to the custard) to prevent forming a thick skin. Let it cool down to a room temperature &#8211; to speed the process up set the bowl with the custard over an ice bath.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Grease a spring form tin 23-24 cm in diameter with some butter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C\/ static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the pastry out the fridge. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Roll out on a floured surface the larger part of the dough to the size large enough to cover the bottom and the sides of the tin. Flip it onto the tin, press it with your fingertips to the bottom and the sides of the springform tin, prick the bottom part with a fork. Cut off any overhanging pastry.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Fill the pastry shell with the custard and even out the surface.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Roll out the remaining pastry to the size of a circle large enough to cover the top of the tart completely. Place it on top of the tart, press the edges and cut off any excess of the pastry.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Scatter the surface with the pine nuts gently pressing them down.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for 45-50 min.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If the top of the pie is browning too quickly, cover it loosely with a sheet of aluminium foil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the <em>Torta della Nonna<\/em> is baked, leave it in the oven to rest with the doors left ajar\/ half-open.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Decorate with a generous covering of the icing sugar moments before serving. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The measurements of the ingredients below are given to snuggly fill with custard a baking tin with borders of 4 cm in height (23-24cm in diameter). If you are using a shallower baking tin spring form or just wish to have less of the custard filling, prepare it with 500 ml of milk and dial &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/torta-della-nonna-grandmothers-cake-a-custard-filled-pie-with-pine-nuts\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Torta della Nonna \/ &#8220;Grandmother\u2019s Cake&#8221; &#8211; A Custard Filled Pie with Pine Nuts&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[461,462,463],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3087"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3087"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3087\/revisions"}],"predecessor-version":[{"id":3092,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3087\/revisions\/3092"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3090"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}