Glenys Casci is our guest for Weekend Treats on The Long Lunch today and here is her recipe for torta della nona.
Torta Della Nonna
800G Sweet Short Pastry (Add the zest of one lemon when making)
1 tsp Vanilla
Zest of 2 Lemons
15g Custard Powder
2 Egg Yolks
1 Egg White
¼ cup Pine nuts
Line a 20 -26cm flan or pie tin with 2/3 of the pastry. Chill.
Heat the milk, cream and vanilla until not quite simmering.
Whisk the eggs, yolks and lemon zest.
Sift together the flour and sugar.
Whisk the egg mix and the flour/sugar mix until blended. Slowly whisk in the hot milk mix into the egg mix until well blended.
Pour this into a pot and cook stirring until thickened. Cool.
Pour into the pastry shell and smooth out. Cover with the final third of the pastry, rolled out.Trim the edges.
Brush with egg white and sprinkle with pine nuts. Bake at 170 for approx. 40 minutes until golden. Cool and dust with icing sugar.
Listen to the full interview with Glenys Casci above.
The Long Lunch with Carly Flynn in for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.