Chocolate Torta Della Nonna Food
CHOCOLATE TORTA DELLA NONNA
Give this Tuscan tart a delicious twist by adding dark chocolate to the traditional custard filling and delicate sweet pastry
Provided by Theo Randall
Categories Dessert, Treat
Time 1h55m
Number Of Ingredients 13
Steps:
- To make the pastry, put the flour, butter and icing sugar in a food processor and pulse until it resembles breadcrumbs. With the motor running, slowly add the egg yolks. If the mixture looks too dry, drizzle in 1-2 tbsp cold water. Tip it out onto your work surface and gently knead together. Flatten the pastry into a disc, wrap in cling film and chill for 20 mins.
- Meanwhile, make the filling. Pour the milk into a saucepan. Scrape the vanilla seeds from the split pod into the milk and add the pod as well. Heat the milk over a medium heat until it just starts to bubble around the edges. Remove from the heat and leave to cool a little.
- Beat the egg yolks, sugar and flour together with an electric whisk for 5-10 mins until pale and mousse-like. Remove the vanilla pod from the cooled milk and steadily pour over the beaten egg yolks, whisking constantly.
- Pour the custard mixture into a clean saucepan. Heat over a medium-low heat, whisking all of the time. Cook the custard for 10 mins, still whisking, until it is very thick. Remove from the heat and push through a sieve into a wide dish. Cover the surface with cling film to prevent the custard from forming a skin. Set aside to cool while you prepare the pastry case.
- Roll out the pastry between 2 pieces of baking parchment to line a 24cm loose bottomed, fluted tart tin. Cover with cling film and chill for 30 mins. Heat oven to 200C/180C fan/gas 6. Line the tart case with foil or baking parchment and fill with baking beans. Bake in the oven for 15 mins. Carefully remove the baking beans and foil, then return to the oven for 5-10 mins until the pastry is golden brown. Leave to cool in the tin on a wire rack while you finish the filling.
- Reduce oven to 160C/140C fan/gas 3. Gently beat the custard with the ricotta, orange zest and grated chocolate until just combined, and spread evenly in the tart shell. Sprinkle over the pine nuts and bake for 35-40 mins - the filling will still be quite wobbly but it will firm up as it cools. Chill for at least 3 hrs, or overnight. Dust with icing sugar to serve.
Nutrition Facts : Calories 797 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
TORTA DELLA NONNA
Make and share this Torta Della Nonna recipe from Food.com.
Provided by Coasty
Categories Pie
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pastry for the crust by mixing all ingredients in food processes until just combined. Chill dough for 1 hour in the refrigerator.
- Prepare the filling by lightly whisking the yolks and sugar, then sift in flour, mixing carefully to keep lumps from forming. Add milk in a thin stream, stirring gently.
- Once mixture is smooth, gently heat it, while stirring carefully, until it begins to thicken. Once it reaches a very slow boil, count to 120 while stirring gently and it is done.
- Transfer mixture into a bowl and let it cool throughly. Mix ricotta into it.
- Preheat oven to 180°C.
- Roll out dough and use half of it to line a 10 inch fluted pie dish. Pour mixture into the pan and cover with remaining rolled pastry, sealing edges down firmly.
- Decorate by whisking egg white and bushing it over the top of the pastry and scatter almonds over it. Bake for approximately 1 hour, let it cool and serve.
Nutrition Facts : Calories 745.2, Fat 38.7, SaturatedFat 22.6, Cholesterol 265.3, Sodium 287.6, Carbohydrate 86.5, Fiber 2.1, Sugar 39.7, Protein 14.2
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- To make the custard, heat the milk and vanilla bean until just starts to boil. Set aside to cool slightly.
- Beat the egg yolks and sugar well until light and creamy. Stir in the flour. With a whisk gradually add in the warm milk.
- Strain the milk mixture back into the saucepan. Return to the heat and stir until it thickens. Boil for about a minute to cook the flour.
- Remove from the heat and pour into a bowl covering with plastic wrap touching the custard to prevent a skin forming.
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- In a food processor, combine the flour, sugar, baking powder, lemon zest and salt. Add the butter in clumps and pulse until the mixture resembles coarse meal. Add the whole eggs and egg yolks and pulse a few times, until the dough just comes together. Turn the pastry dough out onto a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Divide the pastry dough into 2 pieces, 1 slightly smaller than the other. Pat the pastry dough into disks, wrap each disk in plastic and refrigerate for at least 30 minutes.
- In a medium saucepan, heat the milk with 1/4 cup of the sugar, the vanilla bean and vanilla seeds and the lemon zest until the mixture is hot to the touch. In another medium bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until blended. Stir in the flour until incorporated. Whisk in the hot milk in a thin stream.
- Set a fine-mesh strainer over a medium bowl. Pour the pastry cream mixture back into the saucepan and cook over moderate heat, whisking, until thick and bubbling, about 2 minutes. Immediately strain the pastry cream into the bowl, scraping the strainer with a rubber spatula. Press a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, 1 to 2 hours.
- Preheat the oven to 350°. Butter and flour a 10-inch fluted tart pan with a removable bottom. On a lightly floured work surface, roll out the larger disk of pastry to an 1/8-inch-thick round. Ease the pastry into the tart pan, pressing the dough into the corners. Don't trim the overhang.
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Chocolate torta della nonna. 0 7 0. Read Later Share. Prep: 40 mins; Cook: 1 hr and 15 mins; More effort. Serves 6 – 8. Give this Tuscan tart a delicious twist by adding dark chocolate to the traditional custard filling and delicate sweet pastry. Ingredients For the pastry. 280g ; plain flour 175g ; cold unsalted butter, cut into cubes 75g ; icing sugar, plus extra for dusting 2 ; egg yolks ...
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Instructions. Make the pastry by placing the flour and butter in a food mixer with the paddle attachment and gently mix until it resembles breadcrumbs. Add the icing sugar and mix through. Add the egg yolks, vanilla bean paste and the milk and mix until it begins to form a dough. Take the dough out of the food mixer and split it in half.
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