This one is the popular foreign recipe formed in a complete different way. A little time consuming but it worth the effort. This makes a perfect weekend recipe or can be prepared at some special occasion. Other than time consuming, it is little difficult as well but as already said, you may enjoy what comes later. All you need is to learn its preparation because after preparing once or twice, you may prepare it in your own way and even give some twists.
Preparation Time: 40 Minutes
Cooking Time: 1 Hour And 15 Minutes + 3 Hours For Chilling
Level – Difficult
Servings – 6 To 8
Ingredients Needed For Preparing This Recipe:
• Plain flour – 280 gram
• Cold unsalted butter – 175 gram (cut into small cubes)
• Icing sugar – 75 gram + extra for dusting
• Lightly beaten egg yolk – 2
Ingredients Needed For The Filling:
• Full fat milk – 1 liter
• Split vanilla pod – 1
• Egg yolk – 8 large
• ‘00’ flour – 85 gram
• Ricotta – 100 gram
• Golden castor sugar – 250 gram
• Pine nuts – 75 gram
• Zest oranges – 2
• Grated bar chocolate – 200 gram
Instruction About How To Prepare The Torta Del Nonna:
This step involves the making of pastry. To form the pastry, take food processor and add flour, butter and icing sugar into it. Pulse these until they form the consistency of small breadcrumbs. Let the motor running and add egg yolks slowly. In case, the mixture looks too dry, drizzle about 1-2 teaspoon of cold water. Transfer into another vessel and knead together. Flatten the formed pastry into the shape of a disc and wrap it into cling film and allow to chill for 20 minutes.
In the meantime, you may prepare the filing. To prepare, pour milk into a saucepan and add vanilla seeds as well as the vanilla pod from which it was first scraped into the milk. Place the saucepan containing these on medium setting and allow to heat till it start forming bubbles from its edges. Remove the saucepan from the heat and place aside to cool down for some time.
Add egg yolk, flour and sugar into a large container and whisk these for 5-10 minutes with the help of an electric whisk. Whisk until it forms pale and mousse-like appearance. This is time to remove the vanilla pod from the cooled milk that you have kept aside and gently pour into this (egg yolk) mixture while it is whisking constantly.
Now pour the custard mixture into another clean saucepan. Place on medium-low heat while whisking it all the time. Allow it to cook for the next 10 minutes or until it become very thick. Remove the saucepan from the heat and gently pour in a wide dish through a sieve. After this, cover the custard with the help of a cling film. This is to prevent the custard from forming a film on top of it. Place aside so that it cools down.
Take two pieces of baking parchment and place on a tart tin. Roll the pastry into it and cover with the help of a cling film. Allow it to chill down for the next 30 minutes.
Set the oven at 200 degree Celsius. Now line the tart case with baking parchment and fill with the baking beans. Shift into the oven for the next 15 minutes. Take the case out from the oven and gently remove the baking beans and foil. Place again into the oven for the next 5-10 minutes or until the pastry turns golden brown in color. Leave the pastry to cool down in a tin placed on a wire rack while you may finish the filing.
Reduce the oven to 160 degree Celsius. Take the custard and beat it gently with ricotta, grated chocolate and orange zest. Beat until the three are well combined. When done, smear evenly in a tart shell. Sprinkle this on top of the pine nuts and bake for the next 35-40 minutes. When it is time, the filing should be quite wobbly but should become firm when it cools. Allow to chill for the next 3 hours or overnight.
This completes your recipe. However, you must dust the pastry with icing sugar and have it instantly or wait for it to become crispy and then serve to yourself or your dear ones.
You may give this tart a delicious twist by adding dark chocolate to the custard filing and delicate sweet recipe. Also, you may add some dry fruits if you like in the filing. This is to make the recipe even exiting to look at and enhance its already delectable taste.