Torta della Nonna
For the crust
- 2 cups all-purpose flour, sifted
- 1 Tbsp (3/4 pkg, 12g) Lievito Vanigliato
- 2/3 cup super-fine sugar
- pinch of salt
- 3/4 cup butter (room temperature)
- 3 large egg yolks
- 1 tsp (5ml) Galliano Vanilla Liqueur
For the custard
- 500ml milk (we used 2%)
- 4 large egg yolks
- 1/3 cup super-fine sugar
- 1/4 cup all-purpose flour, sifted
- 2 tsps (10ml) Galliano Vanilla liqueur
- 1 pkg (0.5gm) vanillina
- 1/4 cup pine nuts (soaked in cold water for about 30 minutes. Let dry on a clean dish-towel)
- 4 Baci Perugina chocolate, chopped
- Icing sugar for dusting
- Baci Perugina chocolates, chopped (as much as you like!)
For the crust
- Place all the dry ingredients in a food processor and pulse to mix well.
- Add the butter and pulse briefly until mixture resembles coarse meal.
- Add the egg yolks and liqueur and process briefly until dough just starts to come together.
- Transfer the dough to a lightly floured work surface. At this point the dough is like coarse sand and very crumbly. Don’t panic! Continue to gather and gently knead to form a ball. Cover with food-safe plastic wrap and refrigerate for 1 hour.
For the custard
- In a bowl, whisk the egg yolks with the sugar until the mixture is nice and creamy.
- Add the flour a little at a time while continuously whisking.
- Add the vanillina. Mix well to combine.
- Add the liqueur. Mix well to combine.
- In a heavy bottom pot, heat the milk over low-medium heat while whisking constantly. When the milk just comes to a boil, remove from the heat.
- Add the hot milk a little at a time to the egg mixture and whisk well after each addition.
- Once all of the milk is incorporated, return the entire mixture to the pot and cook over low-medium heat. It is very important to whisk/stir continuously.
- As the mixture thickens, the frothiness will disappear and it takes on a silky appearance.
- Once the custard begins to bubble, remove it from the heat.
- Immediately pour into a heat-safe glass bowl, cover with food-safe plastic wrap, making sure to cover the surface of the custard and refrigerate for 1 hour.
For the assembly
- Preheat oven to 350F.
- Lightly grease a 9″ round springform pan.
- Between two pieces of parchment paper, roll out 2/3 of the dough (which has been refrigerated) to about 1/2cm thickness and 10-11 inches in diameter.
- Gently place the circle of dough into the bottom and up the sides of the prepared springform pan. You will want to have dough come up the sides about 1.5-2″.
- With a fork, lightly prick the bottom of the dough.
- Stir the cooled custard and carefully pour into the pan being sure to even out the top.
- Sprinkle the chopped Baci Perugina chocolate over the entire surface of the custard.
- Roll out the remaining 1/3 piece of dough to form a circle 9″ in diameter and carefully place over the chocolate covered custard.
- Gently pinch the sides of the top and bottom dough together to seal.
- Cover the top with the pine nuts.
- Place in the oven for 40 minutes.
- When done, remove from the oven, let cool, then refrigerate for several hours.
- Sprinkle icing sugar over the cooled cake.
- Cut into nice size serving pieces and sprinkle all over with more chopped Baci Perugina chocolates.