Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Torta Della Nonna (Italian Custard Tart)

 TORTA  DELLA NONNA

It’s time again for a vegan recipe on SWR television! This time I’m bringing the holiday season home with you with the Italian classic Torta la Nonna.

Crunchy puff pastry filled with almond cream, topped with pine nuts, and a hint of orange. This is what summer tastes like!

The recipe can be prepared very well with shortcrust pastry, but I chose the quick version here. Because who likes to spend a long time in the kitchen during summer?! That’s why this classic is simply made with a puff pastry base.

This recipe is:

  • refreshingly summery
  • a classic from the resort
  • crispy and creamy at the same time
  • perfect for coffee and cake
  • vegan and purely plant-based
  • for cake lovers and hobby bakers
  • a happy recipe
  • quick and easy to prepare
  • a must-have even for professionals!
 TORTA  DELLA NONNA

Makes a cake of 24cm in diameter.

Preparation time: 15 minutes

Baking time: 15 minutes

Preheat the oven to 190°C top/bottom heat.

Roll out the puff pastry and cut out two circles for the top and bottom of a 24cm tart pan. Include the edge for the underside. Store in the fridge.

For the filling, put the margarine with the cream cheese, sugar, cornflour, and ground almonds in a large mixing bowl and stir by hand with a whisk until fluffy.

Add the quark to the filling, then the orange zest, vanilla, and salt.

Place the bottom part of the base in the tart pan and shape the edge. Then spread the filling on the base and cover it with the second circle of dough. The batters should overlap. Spread the tart with some oatmeal and sprinkle with pine nuts. Bake for 30-40 minutes until golden.

Let the tart cool for 30 minutes, then sprinkle with powdered sugar and serve.

Tip: This tart can also be made with shortcrust pastry.

TORTA DELLA NONNA

Torta Della Nonna (Italian Custard Tart)

STINA SPIEGELBERG
Crunchy puff pastry filled with almond cream, topped with pine nuts, and a hint of orange. This is what summer tastes like! The recipe can be prepared very well with shortcrust pastry, but I chose the quick version here.
Prep time 15 mins
Baking time 15 mins
Course Easy Peasy, Summer
Cuisine Italian
Servings 1 Cake of 24cm in diameter.

Ingredients
  

  • 2 Rolls of vegan puff pastry extra wide
  • 50 g Margarine soft ALSAN
  • 150 g Vegan cream cheese Simply V
  • 80 g Sugar
  • 20 g Cornstarch
  • 100 g blanched and grounded Almonds
  • 300 g unsweetened Soy quark
  • Zest of half an orange
  • ¼ tsp Grounded vanilla
  • 1 pinch of salt
  • Some oatmeal Oatly
  • 100 g Pine nuts
  • 2 tbsp Powdered sugar

Instructions
 

  • Preheat the oven to 190°C top/bottom heat.
  • Roll out the puff pastry and cut out two circles for the top and bottom of a 24cm tart pan. Include the edge for the underside. Store in the fridge.
  • For the filling, put the margarine with the cream cheese, sugar, cornflour, and ground almonds in a large mixing bowl and stir by hand with a whisk until fluffy.
  • Add the quark to the filling, then the orange zest, vanilla, and salt.
  • Place the bottom part of the base in the tart pan and shape the edge.
  • Then spread the filling on the base and cover it with the second circle of dough. The batters should overlap.
  • Spread the tart with some oatmeal and sprinkle with pine nuts.
  • Bake for 30-40 minutes until golden.
  • Let the tart cool for 30 minutes, then sprinkle with powdered sugar and serve.
  • Tip: This tart can also be made with shortcrust pastry.
Keyword easy torta della nonna, quick Torta della Nonna, vegan, vegan cream cheese
Torta Della Nonna (Italian Custard Tart)

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