Tuscany

Torta della nonna

Grandma's tart: lemon custard in buttery pastry, topped with pine nuts and icing sugar. Hug in a slice.

90 minTime

8 gProtein each

mildSpice

Make it your way

Grandma's wayPastry, lemon custard, pine nuts.

The original

404kcalsame

8 gproteinsame

1 gfibresame

90minutessame

Torta della nonna.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2½ cups for pastry, 1/3 cup for custard

Butter⅔ cup, cold

Sugar½ cup for pastry, 1/2 cup for custard

Egg2 for pastry

Milk2 cups

Egg yolk4 yolks

Lemonzest of 1

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Pine nuts⅓ cup

Salta pinch

4 steps

1Rub cold butter into 300 g flour, sugar and salt; add eggs and bring together. Chill 30 minutes.
2Make custard: heat milk with zest, whisk yolks with sugar and 40 g flour, temper with milk, then cook until thick. Cool.
3Line a tart tin with two thirds of the pastry, fill with custard and cover with the remaining pastry, sealing edges.
4Scatter pine nuts over and bake at 175C for 40 minutes until golden. Cool and dust with icing sugar.

Serve it like this

Serve slices at room temperature with a fresh dusting of icing sugar and a coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.