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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 12 COST: LOW
1 CREMA PASTICCIERA(2) RECIPE WILL MAKE 6 SMALL 4-INCH CAKES OR 2 BIG 10-INCH CAKES
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DOUBLE THE PASTA FROLLA(2) WILL MAKE 6 SMALL 4-INCH CAKES OR 2 BIG 10-INCH CAKES
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4 OZ. OR AS MANY NEEDED, PINE NUTS
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POWDERED SUGAR FOR DUSTING
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SPRING FORM PANS, LINED WITH PARCHMENT OR BAKING PAPER AND BUTTERED
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RECIPE
HEAT OVEN AT 400°F
PRESS THE PASTA FROLLA ON THE BOTTON OF PANS AND PRICK WITH FORK. PUT THE LEFT OVER PASTA FROLLA IN THE REFRIGERATOR. PLACE THE SPRING FORM PANS IN THE PREHEATED OVEN AND BAKE 20 MINUTES OR UNTIL GOLDEN.
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WHEN READY, TAKE THE PANS OUT OF THE OVEN TO COOL. PRESS MORE PASTA FROLLA ON THE SIDES OF THE PANS. TURN THE OVEN UP THE 450°F
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ROLL THE REMAINING PASTA FROLLA AND WITH A COOKIE CUTTER, CUT OUT A ROUND CIRCLE THE SAME SIZE OF THE PANS. IF USING THE BIGGER PANS SIMPLY ROLL THE PASTA FROLLA AND PLACE IT OVER THE PANS (AFTER THAT THE FILLING IS IN) AND CUT THE EXTRA SIDES OFF WITH A KNIFE.
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FILL THE CAKES WITH THE CUSTARD
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COVER THE CAKES WITH THE PASTA FROLLA AND PLACE IN THE OVEN. THERE ARE TWO WAYS OF PREPARING THE CAKE FROM HERE:
1) PUT THE CAKE IN THE PREHEATED OVEN AS IT IS 2) BRUSH THE TOP OF THE CAKE WITH EGG AND ADD THE PINE NUTS BEFORE PUTTING THE CAKE IN THE OVEN |
BAKE ABOUT 30 MINUTES OR UNTIL READY AND TAKE OUT OF THE OVEN. AFTER 5-10 MINUTES PASS A KNIFE AROUND THE EDGE OF THE PAN TO AVOID STICKING, LET THE TORTA DELLA NONNA COOL BEFORE OPENING THE SRING FORM PAN OR IT MAY BREAK.
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IF YOU DIDN'T BEFORE, ADD THE PINE NUTS ON THE TORTA DELLA NONNA (WITHOUT BRUSHING WITH THE EGG), SPRINKLE WITH POWDERED SUGAR AND ENJOY!!!