Recipes > Desserts > Tarts > Mantua Tart

Mantua Tart

Torta Mantovana


  • 6 ounces flour
  • 6 ounces sugar
  • 5 ounces butter
  • 2 ounces sweet almonds and pine-seeds
  • 1 whole egg
  • 4 egg-yolks
  • taste of lemon peel


First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring, and finally the butter, previously melted in a double steamer (bain-marie). Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground. On top put the almonds and the pine-seeds. Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces. This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot.

Sprinkle with powdered sugar and serve cold.


Print recipe/article only


The Italian Cook Book (1919).

comments powered by Disqus