Torta della Nonna
Torta della Nonna roughly translates to Nun's Pie and is a typical italian dessert. It's my first time making it so I believe I can do better. It's simple but can be tricky at times, mainly because it's not a simple pie, it's filled and has pastry all around it.
Here's what it's made of:
-Torta della Nonna is surounded by crust pastry. Which means you have to fill
with the cream then close it with a lid of more pastry.
-In the inside we have a special kind of cream: it's crème pâtissière mixed with ricotta, a traditional italian fresh cheese. I added nuts for more crunchiness.
-On the lid of crust pastry, you have to add pine nuts. It's a very delicate and slightly sweet nut from pine trees. With the Ricotta cream, this is what makes this pie so typical.
You are supposed to put the pine nuts before baking, but my oven can be annoying sometimes so some of the nuts darkened. Next time, I'll try to roast them in a pan on low fire and sprinkle them on the cake after it's been baked to avoid that.
You're also supposed to sprinkle it with powdered sugar once it's cooled off. The pie was good, though a bit heavy on the stomach. Ricotta is a fresh cheese and it brought a more acidic taste to the crème patissière which was welcome actually.
It has to cool off before being served because when I got it out of the oven and tried to remove the circle, I felt like the cream inside was still very liquid.
Here's the opened pie. I used pâte brisée but I think you're supposed to use sweet shortcut pastry, which would have been a problem for me since I believe it could have made the dessert too sweet.
Have a wonderful rest of the week!
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