A classic, Tuscan-born tart, Torta della Nonna (Grandma's Tart) has to be one of the most widespread and well-known Italian desserts. Its simple and seriously tasty - sugary pastry with a creamy heart of lemon-scented custard topped off with crunchy pine nuts and a dusting of icing sugar.
Fresh, sweet and an utterly delicious summer pud!
For the Pastry
For the Lemon filling
You’ll also need a 23cm deep loose-bottomed tart tin and ceramic baking beans (or uncooked rice)
For the pastry, put the butter and icing sugar in a mixing bowl and use an electric hand mixer to beat until light and fluffy (about 5 minutes). Add the 3 egg yolks and beat again until combined. Add the flour and a pinch of salt and briefly whisk until just combined. Quickly bring the dough together with your hands, being careful not to over-work it. Press into a disc, wrap in cling film and chill for 45 minutes.
Heat the oven to 170°C/150°C fan/gas 3½. Once the pastry has chilled, roll out to the thickness of a £1 coin and carefully line the tin. Trim the edges, then chill for 15 minutes. Crumple a sheet of non-stick baking paper, then use it to line the pastry case. Fill it with ceramic baking beans (or uncooked rice), then bake for 25 minutes. Remove the baking beans/rice and baking paper and bake for 5-10 minutes more, until the pastry is cooked through, golden and feels sandy to the touch.
Once the pastry is cooked, brush it with the remaining egg yolk and bake for a further 2 minutes. Remove from the oven and cool for 5 minutes. This helps to seal the pastry and prevent it from going soggy after the filling is added. Turn the oven temperature down to 140°C/120°C fan/gas 1.
While the pastry is cooling, make the lemon filling. In a mixing bowl, whisk together the eggs and sugar until combined, then stir in the lemon zest and juice, followed by the cream. Skim any froth from the top with a large metal spoon (discard), then transfer to a jug.
Spoon the ricotta over the base of the cooled pastry case and spread out to an even layer using the back of the spoon or a spatula. Put the tart back on the oven shelf and carefully pour in the lemon filling.
Bake the ricotta and lemon tart for 35-40 minutes until the filling is just set with a slight wobble in the centre. Remove the tart and cool in the tin for 10 minutes, then remove from the tart tin and cool for another 10-15 minutes on a wire rack. While the tart is still warm, sprinkle over the toasted pine nuts, dust with icing sugar, then serve in slices.
With the most wonderful time of the year fast approaching, it’s time to start Christmas shopping! We know how tricky it can be to find the perfect pressie for your loved ones so whether you are looking for stocking fillers, festive treats, the one who loves self-care or the one who has everything, look no further!
These little beauties are so delicious and extremely easy to make. Great for an on-the-go breakfast or mid-morning snack – releasing energy slowly to keep you going until lunchtime. They will keep in the fridge for a week, but we doubt they’ll last more than a couple of days!
We have had Moon Roast Coffee at Lime Wood and in Raw & Cured for 3 years now, we sat down with the founder Francis, to find out more about them…
