Torta della Nonna - Italian Almond and Lemon Tart

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) vegetable shortening 1/4 cup (50g) vegetable shortening
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Pinch of salt Pinch of salt
• For the filling: For the filling:
• 2 cups (200g) ground almonds 2 cups (200g) ground almonds
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large eggs 4 large eggs
• Zest of 2 lemons Zest of 2 lemons
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 34g (Sugar: 18g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold butter and vegetable shortening. Using your fingertips or a pastry cutter, cut the fats into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a small bowl, whisk together the egg, vanilla extract, and lemon zest. Pour the egg mixture into the flour mixture and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F). Grease a 9-inch tart pan with a removable bottom.
4. 4.
   On a lightly floured surface, roll out the chilled dough to fit the tart pan. Press the dough into the pan, trimming any excess. Place the tart shell in the refrigerator while preparing the filling.
5. 5.
   In a separate bowl, whisk together the ground almonds, sugar, lemon zest, eggs, and vanilla extract until well combined.
6. 6.
   Remove the tart shell from the refrigerator and pour the almond filling into it. Smooth the top with a spatula.
7. 7.
   Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. 8.
   Allow the tart to cool completely before removing it from the pan. Dust the top with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve a smooth and creamy texture.
• Lemon zest — Use a microplane or fine grater to zest the lemons, avoiding the bitter white pith.

Tips & Tricks

• For a more intense lemon flavor, add a few drops of lemon extract to the filling.
• Serve the tart chilled for a refreshing summer dessert.
• If you prefer a sweeter filling, increase the amount of sugar in the almond cream.
• Dust the powdered sugar on top of the tart just before serving to maintain its visual appeal.
• Pair the Torta della Nonna with a dollop of whipped cream or a scoop of vanilla gelato for an extra indulgence.

Serving advice

Serve the Torta della Nonna as a delightful dessert after a traditional Italian meal. Cut it into elegant slices and present it on a dessert plate. Garnish each slice with a sprinkle of powdered sugar and a twist of lemon zest for a beautiful finishing touch.

Presentation advice

To enhance the presentation of the Torta della Nonna, place a few fresh lemon slices or mint leaves on the serving platter. This will add a pop of color and freshness to the dessert, making it even more visually appealing.