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Torta Della Nonna / Pine Nut Tart Recipe

Ingredients

How to make it

  • For the pasta frolla (pastry):
  • In a medium bowl, stir together the flour, sugar, baking powder and lemon zest.
  • Using a medium-holed grater, grate the cold butter directly into the flour mixture and toss it with your hands to coat the bits.
  • Pour the beaten egg over and, working quickly, combine the mixture with your hands. Work it until it holds together but does not become greasy.
  • Form the dough into a flat disk and chill it, wrapped in foil or plastic wrap, for 1 hour or up to 4 hours.
  • For the filling:
  • Combine the cheese, eggs, cornstarch and vanilla extract well with a wire whisk. Chill.
  • After at least an hour, take the dough out of the fridge and preheat the oven to 350°F/180°C.
  • Roll the dough out (or, if it is too crumbly, press it evenly into the pan instead) and fit it into a 12"-in. removable-bottom tart pan, pressing firmly onto bottom and up the sides.
  • Pour the filling into the crust, spreading evenly.
  • Sprinkle pignoli evenly over he surface of the filling and bake for 35-40 minutes (depending on your oven), or until golden; the center should just be firm and not wiggle when you gently shake the pan.
  • Allow to cool for 10 minutes and then dust with powdered sugar.
  • Cool completely and serve at room temperature. Excellent with espresso!
  • If you have leftovers, chill it but bring to room temperature before serving again-- the flavors are so much more intense.

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The Cook

hollyeats Shaftesbury, UK

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