Recipe Torta della Nonna

To prepare this dish

Ingredient list

Almond shortcrust pastry

95 g icing sugar
114 g Elle & Vire all Purpose butter 82% fat
53 g egg
1 g salt
32 g finely ground almonds
250 g Pastry flour (low protein)

Baked Mascarpone custard

270 g milk
0.6 g salt
49 g sugar
77 g egg yolks
27 g maizena
1.3 g lemon peel
0.6 g vanilla extract
84 g Mascarpone
29 g Elle & Vire all Purpose butter 82% fat

Poached cherries

400 g Frozen cherries
4 cloves
192 g sugar

Pine nut praliné paste

12 g water
66 g sugar
66 g pine nuts
6 g grape seed oil

Whipped pine nut ganache

85 g Excellence whipping cream 35% fat
42 g Pine nut paste
56 g white chocolate
7 g cocoa butter
19 g gelatine powder (200 Bloom)
174 g Excellence whipping cream 35% fat
78 g Mascarpone

Assembly and finishing touches

SQ Caramelized pine nuts
SQ pine nuts
100 g cold neutral jelly glaze

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Almond shortcrust pastry

   Cream the room-temperature butter with the icing sugar. Dissolve the salt in the eggs and mix with the butter/sugar mixture. Add the ground almonds. Stir in the flour and chill at +4°C for at least two hours. Roll out to a thickness of 3 mm and line Ø15 cm x 3 mm high micro-perforated ring moulds. Bake in a 158°C convection oven for approximately 15 minutes.

2. 2

   Baked Mascarpone custard

   Make a custard with the first seven ingredients, cooking the mixture to 82°C. Add the mascarpone and butter, emulsifying until perfectly smooth. Chill at +4°C.

3. 3

   Poached cherries

   Heat the ingredients to 65°C and cook sous-vide at a low temperature for 6 hours. Store at +4°C and drain before using.

4. 4

   Pine nut praliné paste

   Toast the pine nuts in a 120°C oven. Cook the sugar and water into a syrup, then caramelize, heating to 160°C. Stir in the nuts and let cool. Reserve some of the caramelized pine nuts for decoration. Blend the rest into a paste, incorporating the oil for a smoother texture.

5. 5

   Whipped pine nut ganache

   Heat 85 g of the cream to 50°C with the pine nut paste. Melt the white chocolate with the cocoa butter. Combine the gelatine with the cream/pine nut mixture, then emulsify with the white chocolate. Add 174 g of the cream and mascarpone, then emulsify again. Chill for at least 12 hours before whipping.

6. 6

   Assembly and finishing touches

   Spread 60 g of caramelized pine nut paste in the bottoms of the pre-baked pastry. Pour 250 g of mascarpone cream into the crust. Add 150 g of poached cherries (and a handful of pine nuts), then bake at 190°C for 10 minutes. When cool, coat the surface with neutral glaze. Pipe 220 g of whipped ganache around the rim using a Saint-Honoré nozzle. Decorate with caramelized pine nuts and poached cherries.

Do you need help?

Do not hesitate to contact our chefs