Recipe
Crostata al Torrone
Nougat Delight: A Sweet Italian Crostata
4.5 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.
Metadata
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
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For the crust: For the crust:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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Pinch of salt Pinch of salt
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1 large egg yolk 1 large egg yolk
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2 tablespoons (30ml) cold water 2 tablespoons (30ml) cold water
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For the filling: For the filling:
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10.5 ounces (300g) torrone, chopped 10.5 ounces (300g) torrone, chopped
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3 large eggs 3 large eggs
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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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
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1.Preheat the oven to 180°C (350°F) and grease a 9-inch tart pan.
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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.
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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.
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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.
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5.In a heatproof bowl, melt the chopped torrone in a microwave or over a double boiler. Let it cool slightly.
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6.In a separate bowl, whisk together the eggs, sugar, and vanilla extract. Add the melted torrone and mix until well combined.
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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.
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8.Pour the torrone filling into the prepared crust and spread it evenly.
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9.Bake for 30-35 minutes, or until the crust is golden and the filling is set.
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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.
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