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    Torta Della Nonna

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    Torta Della Nonna

    Serves: 8


    • Filling
    • 9 eggs
    • 265ml double cream
    • 350g sugar
    • Grated zest and juice of 5 lemons
    • Pastry dough
    • 300g plain flour
    • Pinch of salt
    • 150g caster sugar
    • 2 small eggs
    • 2 liquer glasses of strega liqueur
    • 80g butter
    • 1 x 16g packet lievito di vaniglia
    • To finish
    • 1 whole egg plus 2 egg yolks, beaten with a pinch of salt for egg wash
    • 2 tablespoons pine nuts
    • Icing sugar


    1. First make the pastry dough. Mix the flour, salt, sugar and lievito di vaniglia together in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then add the eggs and strega liqueur until a dough is formed. Wrap in clingfilm, then leave the dough to rest in the fridge for 30 minutes.
    2. Meanwhile, make the filling. Combine all the ingredients in the top of a double boiler over hot water, or in a large heatproof bowl set over a pan of barely simmering water, and whisk until the mixture thickens like a curd. This will take about half an hour. Remove from the heat and leave to cool.
    3. Preheat the oven to 180°C/gas 4. Divide the dough in to 2 portions, one slightly larger than the other. Roll out into 2 circles. Use the larger circle to line a well-buttered, 25cm, loose-bottomed flan tin. Add the filling and cover with the other circle of dough. Press the edges together to seal. Brush the lid with the egg wash and sprinkle with the pine nuts. Bake for 40 minutes
    4. Remove the torta from the oven and place on a wire cooling rack. When it is tepid, sift icing sugar over it. Allow to become completely cold.

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