Torta Di Noci Recipe

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with butter.

Mix Ingredients

In a large mixing bowl, combine the chopped walnuts, sugar, and melted butter. Mix well until combined.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Bake

Pour the batter into the prepared tart pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Allow the tart to cool for at least 15 minutes before removing it from the pan.

Heat Ingredients

In a saucepan over medium heat, combine the milk, heavy cream, sugar, and the scraped vanilla bean with its pod. Heat until steaming, but do not boil.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add one cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.

Combine Mixtures

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.

Chill and Freeze

Remove from heat, strain into a bowl, and chill in the refrigerator for at least 4 hours or overnight. Freeze according to your ice cream maker's instructions.