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🍰 Classic Nonna Tart with Pudding Filling

429 kcal · 30 min · 4 servings

Ingredients

• Sugar 300 g
• Butter 200 g
• Wheat flour, Type 405 300 g
• Egg yolk 1 pc
• Salt pinch
• Vanilla extract 1 tsp
• Milk 750 g
• Lemon paste 1 tbsp
• Eggs 3 pcs
• Egg white 1 pc
• Cornstarch 40 g
• Pine nuts 50 g
• Powdered sugar 30 g

Instructions

1. 1. Ensure that all ingredients for the shortcrust pastry are cold.
2. 2. Knead the butter, 100 g sugar, the flour, the egg yolk, a pinch of salt, and the vanilla extract together into a shortcrust pastry.
3. 3. Avoid letting the dough become warm.
4. 4. Shape the dough into a ball.
5. 5. Flatten the ball onto a plate.
6. 6. Place the dough, covered, in the refrigerator for about 1 hour.
7. 7. Whisk about 50 g of the milk, the lemon paste, the eggs, the egg white, 200 g sugar, and the starch until smooth and lump-free.
8. 8. Bring the remaining milk to a boil.
9. 9. Slowly stir the egg-milk mixture into the hot milk.
10. 10. Cook the pudding while stirring constantly until it thickens.
11. 11. Press the finished pudding through a fine mesh sieve.
12. 12. Cover the pudding directly on the surface to prevent a skin from forming.
13. 13. Allow the pudding to cool down.
14. 14. Preheat the oven to 170 °C top/bottom heat.
15. 15. Knead the chilled dough briefly.
16. 16. Lightly flour a silicone mat.
17. 17. Roll out the dough on the mat to a thickness of 3 mm.
18. 18. Cut out a circle from the dough using the tart pan.
19. 19. Set the cut-out dough circle aside.
20. 20. Grease the tart pan with baking release spray.
21. 21. Gather the remaining dough.
22. 22. Roll out the remaining dough again to a thickness of 3 mm.
23. 23. Place the dough into the tart pan.
24. 24. Press the dough firmly into the pan.
25. 25. Trim off any excess dough.
26. 26. Stir the cooled pudding well.
27. 27. Fill the pudding into the tart.
28. 28. Brush the edge of the dough with a little water.
29. 29. Place the cut-out dough circle on top of the tart as a lid.
30. 30. Brush the entire tart with a little water.
31. 31. Poke a pattern into the dough lid.
32. 32. Bake the tart in the preheated oven for about 45 to 50 minutes.
33. 33. Remove the tart from the oven.
34. 34. Allow the tart to cool completely.
35. 35. Carefully release the tart from the pan using the removable bottom.
36. 36. Place the tart on a cake plate.
37. 37. Dust the tart with powdered sugar before serving.

Nutrition per serving

• kcal: 429
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 58 g