TORTA della NONNA - Grandma's Custard Cake - VEGAN Italian Recipe

Torta della nonna - in English grandma's custard pie - is a very popular Itailan pie made with a soft shortcrust pastry shell and a sweet custard filling and topped with crunchy pinenuts. Here we make a vegan torta della nonna, without milk, without butter, and without eggs. Don't worry, our recipe is still 100% Italian and every bite as delicious as the original one. Captions in English and Italian :-)

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Custard: 0:22
Custard cake n1: 1:50
Custard cake n2: 5:27

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Custard cake: https://theplantbasedschool.com/torta...

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INGREDIENTS LIST
🌱 For the custard
750 g (3.1 cups) plant milk
75 g (2.6 oz) corn starch
100 g (3.5 oz) sugar
¼ tsp turmeric powder
½ lemon peel
vanilla extract

🌱 For the Italian Custard Cake
150 g (5.3 oz) plant milk (plus 2 tbsp extra to brush over the cake)
150 g (5.3 oz) sugar
120 g (4.2 oz) sunflower seed oil
1 pinch salt
1 tbsp apple cider vinegar
500 g (4 cups) flour
40 g (1.4 oz) corn starch
8 g (0.3 oz) baking powder
2 tbsp powdered sugar
40g pinenuts

INSTRUCTIONS
🌿For the custard
In a pot, off the heat, add all the ingredients for the custard and whisk together until they are all well mixed.
On low heat, bring the custard to a gentle simmer while you keep whisking for the whole time.
Cook on low heat until the custard thickens. Never stop stirring.
Take off the heat, pour into a bowl, and let cool down at room temperature, stirring occasionally to prevent lumps.

🌿For the cake
In a bowl, add milk, sugar, oil, salt, and apple cider vinegar. Mix well together with a whisk.
Then add flour, salt, baking powder and corn starch all at once and mix with a spatula till it turns into a dough.
Transfer the dough onto a work surface and knead with your hands for about 1 minute. The dough should be smooth and the ingredients well incorporated, but don't overknead. Then let the dough ball rest in the refrigerator for 30 minutes.
Preheat the oven at 180C / 360F. Prepare a pie dish, grease it with oil, then sprinkle it with flour. Set aside.
Take ¾ of the dough ball, put it in between 2 sheets of baking paper, then flatten it down into a disc 0.4 cm / 0.2 inches thick.
Now remove the top sheet of baking paper, and flip the dough disc into the pie dish. Remove the baking paper. Then with your fingers, apply gentle pressure to the dough to fit it into the pie dish.
Trim the dough around the edges of the pie dish. Then with a fork, make some holes on the base of the dough and also on the sides.
Fill up the pie dish with the custard and spread it evenly.
Now we make the top of the cake. Take the trimmings of the dough and put it together with the leftover ¼ dough ball. Then, like before, flatten it in between two baking paper sheets. Make a disc like before. 0.4 cm / 0.2 inches thick.
Remove one side of baking baking paper, then use the disc to cover the pie dish. Trim the edges, then with your fingers, push the edges down into the pie dish, so that the top disc sticks together with the bottom disc, closing off the custard into a shell.
Brush the top of the pie with plant milk. Then sprinkle with the pinenuts on top. With a fork make some holes into the top dough disc. Then cook in the oven for 45 minutes at 180C/360F.
Take out of the oven, let cool down, then sprinkle with powdered sugar to make the top completely white. Now enjoy this delicious torta della nonna.

STORAGE
This Torta della Nonna is best kept in the fridge for up to two days and in the freezer for up to two months.

This cake and custard recipes are 100% plant-based (vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

Contacts
✉️ Nico: [email protected]
✉️ Louise: [email protected]

Italia Plant Based
Made with ❤ in our little Italian kitchen.
Nico :-)