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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

For assembly

  • 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

To serve

  • Icing sugar for dusting
  • Baci Perugina chocolates, chopped (as much as you like!)


For the crust

  1. Place all the dry ingredients in a food processor and pulse to mix well.
  2. Add the butter and pulse briefly until mixture resembles coarse meal.
  3. Add the egg yolks and liqueur and process briefly until dough just starts to come together.
  4. 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

  1. In a bowl, whisk the egg yolks with the sugar until the mixture is nice and creamy.
  2. Add the flour a little at a time while continuously whisking.
  3. Add the vanillina. Mix well to combine.
  4. Add the liqueur. Mix well to combine.
  5. 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.
  6. Add the hot milk a little at a time to the egg mixture and whisk well after each addition.
  7. 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.
  8. As the mixture thickens, the frothiness will disappear and it takes on a silky appearance.
  9. Once the custard begins to bubble, remove it from the heat.
  10. 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

  1. Preheat oven to 350F.
  2. Lightly grease a 9″ round springform pan.
  3. 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.
  4. 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″.
  5. With a fork, lightly prick the bottom of the dough.
  6. Stir the cooled custard and carefully pour into the pan being sure to even out the top.
  7. Sprinkle the chopped Baci Perugina chocolate over the entire surface of the custard.
  8. Roll out the remaining 1/3 piece of dough to form a circle 9″ in diameter and carefully place over the chocolate covered custard.
  9. Gently pinch the sides of the top and bottom dough together to seal.
  10. Cover the top with the pine nuts.
  11. Place in the oven for 40 minutes.
  12. When done, remove from the oven, let cool, then refrigerate for several hours.

To serve

  1. Sprinkle icing sugar over the cooled cake.
  2. Cut into nice size serving pieces and sprinkle all over with more chopped Baci Perugina chocolates.
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