Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Pine Nut and Lemon Custard Torte - Torta di Nonna

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

For more information visit


12 oz. flour
2 eggs
4oz. butter
9oz. sugar
1 tsp. baking powder
1 tsp. grated orange zest
1 cup milk
pastry cream (see below)
1/4 cup pine nuts

Pastry cream:
1 qt. Milk
8 oz. sugar
3 oz. butter
1 vanilla bean
1 lemon peel
6 eggs
3 oz cornstarch


To make Pastry cream:

  • Scald milk with ½ the sugar, butter, vanilla and lemon.
  • Beat the eggs with half the sugar and the cornstarch.
  • Temper the milk into the egg mixture.
  • Return to a boil to thicken. Strain and cool.

To make Torte:

  • Separate eggs.
  • Beat yolks with flour, sugar, butter, orange and milk. Add baking powder.
  • Beat whites to stiff peask and fold into yolk mixture.
  • Layer in a 10" cake pan half of batter then pastry cream and then top with the other half of the batter.
  • Sprinkle with pine nuts.
  • Bake at 350°F for 40 minutes.

Master Chef Paul Mattison

© Chef Paul Mattison Recipe