TORTA DELLA NONNA (GRANDMA’S PIE) – Recipe by Piero Benigni – This is among the most popular sweets in Italy, well known abroad as well. Easy to prepare, delicate and delicious, it is made with 2 sheets of shortcrust pastry, custard and pine nuts.
Ingredients for the custard
- 2eggs
- 500 mlmilk (2 cups (18 oz))
- 90 gsugar (1/2 cup)
- 20 gcornstarch (3/4 oz)
- 1lemon (medium size)
Ingredients for the pie
- 2 sheetsshortcrust pastry
- 700 gcustard (24 oz)
- 50 gpine nuts (1 3/4 oz)
- sugar (powdered, at taste)
Tools for the custard
- Cooker
- Pot
- Saucepan
- Knife
- Wooden Spoon or rubber spatula
- Scale
Tools for the Torta della nonna pie
- Tart pan, 9″
- Non stick spray
- Oven
Preparation of the custard
Peel the lemon but avoid the white skin below because it is bitter. Put milk and lemon zest in the pot over a low flame. In the saucepan cold mix eggs and sugar, then add cornstarch. Add 3-4 tablespoons of nearby warm milk and stir well until you have a smooth mix without any lumps. When milk is near-to-a boil take out the lemon zest and pour little by little in the sauce pan while stirring.
Put the saucepan over a low-to-medium flame and start stirring slowly but never stopping, always in the same direction. After 3-4 minutes the custard will thicken. When it starts bubbling it is done. Turn off the flame and let the custard cool completely down.
Preparing the torta della nonna pie
Spray the pan with a non-stick spray or butter and flour it. Unroll the pie crust sheets and put the first on the pan. Gently push it down to the bottom and pierce with a fork as shown in the photo.
Pour the cold custard and spread evenly using the bottom of a tablespoon kept wet with water. Cover with the second pie crust. Cut the excess by pushing it against the edge.
Seal with the handle of a teaspoon and push down the joint.
Spread pine nuts on surface an gently push them.
Put the pan in pre-heated oven at 350 °F (180 °C), heat above and below, not fan assisted. Position between the bottom and halfway up as shown in photo for a tart. Cook for 40-45 minutes or until the surface is light-brown and the pine nuts lightly toasted.
Let the pie cool down, then serve with some powdered sugar on top. It will last 2 days in the fridge. I suggest not to freeze it.