Torta da Vovó (Torta della Nonna)
Torta della Nonna Diga: TOR-tah del-la NON-na
A Torta della Nonna é uma sobremesa toscana clássica que apresenta uma massa podre amanteigada recheada com creme de confeiteiro perfumado com limão e coberta com pinhões torrados. Tradicionalmente servida em reuniões familiares, almoços de domingo e ocasiões especiais por toda a Toscana, seu nome se traduz como "Bolo da Vovó", evocando o conforto da confeitaria caseira. O contraste entre a massa crocante, o creme cítrico cremoso e os pinhões crocantes faz dela um favorito italiano elegante, mas rústico.
Torta da Vovó (Torta della Nonna)
Torta della Nonna
Pronúncia TOR-tah del-la NON-na
- Rende
- 8
- Prep
- 45 min
- Cozimento
- 45 min
- Total
- 1 h 30 min
- Nível
- Médio
Alergênicos: contém glúten, leite, ovo, nozes. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
Pastry
Lemon Custard
Topping
Modo de preparo
Make the pastry. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until it resembles coarse crumbs. Add egg, egg yolk, vanilla, and lemon zest; pulse just until the dough comes together. Divide into two disks, wrap in plastic, and chill for at least 30 minutes.
Prepare the custard. Heat milk in a saucepan until just simmering. In a bowl, whisk egg yolks, sugar, flour, lemon zest, and vanilla until pale and smooth.
Temper the eggs by slowly pouring half the hot milk into the yolk mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, whisking continuously, until the custard thickens and bubbles gently, about 2 minutes.
Remove from heat, transfer to a bowl, and press plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature.
Preheat oven to 350°F (175°C). Roll out one pastry disk on a lightly floured surface to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into the pan and trim excess.
Spread the cooled custard evenly over the pastry base. Roll out the second disk and place it gently over the custard, pressing edges to seal. Alternatively, create a lattice top if preferred.
Brush the top lightly with water or beaten egg and evenly scatter the pine nuts over the surface. Sprinkle with 2 tablespoons of sugar.
Bake for 40-45 minutes until the crust is golden brown and the pine nuts are lightly toasted. Cool completely in the pan before removing.
Dust generously with powdered sugar just before serving.
Variantes regionais
Some Tuscan bakers add a thin layer of jam beneath the custard. Modern versions occasionally incorporate a touch of limoncello in the filling for extra citrus intensity.
Notas do cozinheiro
- Chill the pastry well to prevent shrinkage; overnight is ideal for easier rolling.
- Stir the custard constantly once it returns to the heat to avoid lumps or scorching.
- Toast the pine nuts lightly beforehand for deeper flavor if you prefer.
Sirva com
Strong espresso or Vin Santo dessert wine.
Antecipe e armazenamento
The tart keeps well covered in the refrigerator for up to 3 days. Bring to room temperature before serving or warm slices gently in a low oven.
