Recipe

Crostata al Torrone

Nougat Delight: A Sweet Italian Crostata

4.6 out of 5

Indulge in the delightful flavors of Italy with this Crostata al Torrone recipe. This traditional Italian dessert combines a buttery crust with a luscious nougat filling, creating a perfect balance of sweetness and nuttiness.

Dessert› Tart› Crostata al torrone

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

30 minutes

Cooking time

35 minutes

Total time

1 hour and 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (depending on the torrone used), Soy-free, Peanut-free, Kosher

Allergens

Wheat (gluten), Dairy (butter, torrone), Eggs, Nuts (torrone)

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

For the crust: For the crust:
2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
Pinch of salt Pinch of salt
1 large egg yolk 1 large egg yolk
2 tablespoons (30ml) cold water 2 tablespoons (30ml) cold water
For the filling: For the filling:
10.5 ounces (300g) torrone, chopped 10.5 ounces (300g) torrone, chopped
3 large eggs 3 large eggs
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

Calories: 320 kcal / 1340 kJ
Fat: 16g (Saturated Fat: 8g)
Carbohydrates: 38g (Sugar: 19g)
Protein: 6g
Fiber: 1g
Salt: 0.1g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a 9-inch tart pan.
2.
In a large mixing bowl, combine the flour, butter, sugar, and salt. Use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3.
Add the egg yolk and cold water to the mixture. Mix until the dough comes together. If needed, add more water, one tablespoon at a time.
4.
Transfer the dough onto a lightly floured surface and knead it gently until smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
5.
In a heatproof bowl, melt the chopped torrone in a microwave or over a double boiler. Let it cool slightly.
6.
In a separate bowl, whisk together the eggs, sugar, and vanilla extract. Add the melted torrone and mix until well combined.
7.
Roll out the chilled dough on a floured surface to fit the tart pan. Carefully transfer the dough to the pan and press it gently against the bottom and sides.
8.
Pour the torrone filling into the prepared crust and spread it evenly.
9.
Bake for 30-35 minutes, or until the crust is golden and the filling is set.
10.
Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

Torrone — Use a high-quality torrone made with natural ingredients for the best flavor. If you prefer a specific nut, such as almonds or hazelnuts, choose a torrone variety that includes your preferred nut.

Tips & Tricks

To prevent the crust from becoming soggy, brush it with a thin layer of beaten egg white before adding the filling.
For an extra touch of flavor, sprinkle some toasted nuts on top of the crostata before baking.
Serve the crostata with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of textures.

Serving advice

Serve the Crostata al Torrone at room temperature or slightly chilled. Cut it into wedges and garnish with a dusting of powdered sugar for an elegant presentation.

Presentation advice

To enhance the visual appeal, decorate the crostata with a few whole toasted nuts on top. You can also drizzle a thin glaze of melted chocolate over the finished crostata for an added touch of decadence.