Coffee torta della nonna

Ingredients

• 400 galmond milk
• 40 gcornflour
• 100 mlcoffee
• 120 gagave syrup
• 1 pinchvanilla
• 350 gtype 2 flour
• 20 gpotato starch
• 100 gunrefined brown sugar
• 1/2 teaspooncream of tartar baking powder
• 120 gsunflower oil
• 80 gplant-based milk
• 1 pinchvanilla powder
• 1 pinchsalt
• A handfulpine nuts
• To tasteicing sugar

Instructions

1. 1

   Make the coffee cream

   In a small saucepan, mix the cornflour with the vanilla. Stir in a little of the almond milk until smooth, then gradually mix in the rest, followed by the agave syrup and coffee. Set over a low heat and stir continuously with a wooden spoon until it comes to the boil. Cook for a further 2 minutes, then turn off the heat. Transfer the cream to a bowl, cover its surface directly with cling film and leave it to cool completely.

2. 2

   Mix the pastry

   Combine the type 2 flour, potato starch, brown sugar, baking powder, vanilla and salt in a bowl. Add the plant-based milk and sunflower oil, then knead to make an even dough. Wrap it in cling film and chill in the fridge for 1 hour.

3. 3

   Fill the pastry case

   Take two-thirds of the dough and roll it between two sheets of baking parchment into a disc large enough to line the base and sides of the tin. Use the parchment to transfer it to a parchment-lined tin, then fill the pastry case with the cooled coffee cream. Roll out the remaining dough into a second disc and lay it over the filling. Seal the edges well and trim away excess dough.

4. 4

   Bake the tart

   Scatter the pine nuts over the top and bake in a conventional oven at 180°C for 45 minutes. Remove the tart from the oven and let it cool completely, then dust with icing sugar and serve in slices.

What is torta della nonna?

Torta della nonna is an Italian tart traditionally made with pastry, a creamy filling and pine nuts. This version gives the filling a coffee flavour and uses plant-based milk and oil in place of dairy and butter.

The contrast between the crisp pastry and soft filling is what makes the tart work. A pastry lid encloses the coffee cream, while pine nuts add a gently crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 6g protein, 64g carbs, 18g fat.

The flour, starches, sugar and agave provide most of the carbohydrates, while sunflower oil and pine nuts account for much of the fat. The flour and pine nuts contribute some protein, though this is primarily a pastry-and-filling dessert. Pair a slice with fresh fruit or serve it after a meal with a source of protein.

Building a smooth coffee filling

Cornflour first: mix it with the vanilla and a small splash of almond milk until there are no dry pockets. Adding the remaining milk gradually helps keep the mixture lump-free.

Gentle heat: stir constantly as the coffee and agave mixture heats. Once it boils, cook it for 2 minutes so the filling thickens before you cool it.

Getting the pastry ready

Even dough: combine the dry ingredients before adding the oil and plant-based milk. Knead only until the ingredients come together into a uniform ball.

Chilling: wrap the dough and refrigerate it for 1 hour, as directed. This gives it time to firm up and makes it easier to roll and handle.

Rolling and sealing the tart

Bottom layer: use two-thirds of the dough for the base and sides, rolling it between baking parchment to make transfer easier. Check that it reaches up the sides of the tin before adding the cooled filling.

Top layer: cover the cream with the remaining rolled dough, then press the edges together all the way round. Trimming the excess leaves a neater edge and helps close gaps where filling could escape.

Checking the bake

Oven setting: bake in a conventional oven at 180°C for 45 minutes. The recipe gives the time and temperature; keep an eye on the pastry towards the end of baking.

Cooling: let the tart cool completely before dusting it with icing sugar or cutting it. This gives the filling time to settle inside the pastry.

Serving the tart

Serve slices as they are, with the pine nuts and icing sugar providing the finish. The coffee filling makes the tart a natural choice alongside a cup of coffee or tea.

For a simple dessert plate, add fresh fruit on the side. Cut the tart only once it has cooled fully to help the slices hold their shape.

Recipe notes & tips

• Make sure the coffee cream has cooled completely before filling the pastry case.
• Add the almond milk to the cornflour gradually to help prevent lumps.
• Roll the dough between baking parchment to make it easier to transfer.
• Seal the pastry edges carefully so the filling stays enclosed.
• Wait until the tart is completely cool before slicing it.

Variations

• Stronger coffee: use a more concentrated coffee while keeping the listed volume the same.
• Citrus note: add a little finely grated lemon zest to the pastry dough.
• Extra crunch: scatter a few more pine nuts over the top before baking.
• Spiced pastry: add a pinch of cinnamon to the dry pastry ingredients.
• Classic filling: leave out the coffee for a vanilla-flavoured version, as suggested in the source recipe.

Common mistakes to avoid

• Lumpy cream: start with just a small splash of almond milk and stir until the cornflour is smooth.
• Scorched filling: keep the pan over low heat and stir continuously, including around the base.
• Crumbly dough: knead until the oil and plant-based milk are evenly incorporated into the dry ingredients.
• Torn pastry: roll it between baking parchment and use the paper to help move it into the tin.
• Leaking filling: press the top and base pastry together firmly around the entire edge.
• Messy slices: cool the tart completely before cutting.

How to store

Once cool, cover the tart and keep it in the fridge for up to 3 days. Serve chilled or let a slice come towards room temperature before eating; the pastry may soften as it sits.

Frequently asked questions