Torta della Nonna

Why You’ll Love This Recipe

Torta della Nonna is a true Italian classic that combines a delicate, buttery pastry crust with a smooth, velvety custard. The addition of lemon zest adds a fresh, citrusy flavor that brightens the richness of the custard. The pine nuts on top provide a delightful crunch and subtle nutty flavor, making each bite a perfect balance of texture and taste. Whether you're enjoying it with a cup of coffee or sharing it at a family gathering, this tart will always impress.

Ingredients

For the Pastry:

• 2½ cups all-purpose flour

• ¾ cup granulated sugar

• 1 cup unsalted butter, cold and cubed

• Zest of 1 lemon

• 2 large eggs

• Pinch of salt

For the Custard Filling:

• 2½ cups whole milk

• ½ cup granulated sugar

• 4 large egg yolks

• ¼ cup all-purpose flour

• Zest of 1 lemon

• 1 teaspoon vanilla extract

For Topping:

• ¼ cup pine nuts

• Powdered sugar, for dusting

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pastry:

   • In a bowl, combine flour, sugar, lemon zest, and salt.

   • Cut in the butter until the mixture resembles coarse crumbs.

   • Add the eggs and mix until a dough forms.

   • Divide the dough into two portions, wrap each portion in plastic wrap, and refrigerate for 30 minutes.

2. Make the Custard:

   • In a saucepan, heat the milk with the lemon zest until it just comes to a boil.

   • In a separate bowl, whisk the egg yolks with sugar until pale and fluffy.

   • Add the flour to the egg mixture and mix until smooth.

   • Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.

   • Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.

   • Remove from heat, stir in the vanilla extract, and let it cool.

3. Assemble the Tart:

   • Preheat the oven to 350°F (175°C).

   • Roll out one portion of the chilled dough and line a 9-inch tart pan.

   • Pour the cooled custard into the tart shell.

   • Roll out the second portion of dough and cover the custard, sealing the edges of the tart.

   • Sprinkle the pine nuts evenly over the top.

4. Bake:

   • Bake the tart for 40–45 minutes, or until golden brown.

   • Let it cool completely before serving.

5. Serve:

   • Dust with powdered sugar just before serving for a beautiful finish.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 45 minutes

• Chill Time: 30 minutes

• Total Time: ~1 hour 45 minutes

• Servings: 10 slices

• Calories: ~350 per slice

Variations

• Fruit Addition: For a fruity twist, add fresh berries or sliced pears on top of the custard before covering with the second layer of dough.

• Nut-Free Option: If you prefer a nut-free version, simply omit the pine nuts on top and dust with powdered sugar for a simpler presentation.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this tart gluten-free, ensuring the dough and custard still hold up well.

Storage/Reheating

• Storage: Store leftover tart in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days.

• Reheating: Reheat slices in the oven at 350°F (175°C) for 5-10 minutes, or enjoy chilled.

FAQs

How can I make the dough ahead of time?

You can prepare the dough in advance and store it in the refrigerator for up to 2 days or freeze it for up to 3 months. Just let it thaw in the fridge before rolling it out.

Can I use store-bought pastry for the crust?

While homemade pastry offers the best flavor and texture, you can substitute store-bought shortcrust pastry if you're short on time.

What can I use instead of pine nuts?

If you can't find pine nuts, you can use slivered almonds or chopped hazelnuts as a substitute for a different texture and flavor.

Is there a way to make the custard lighter?

For a lighter custard, you can replace part of the whole milk with half-and-half or a mixture of milk and cream to reduce the richness.

Can I make Torta della Nonna in advance?

Yes, you can make the tart up to 2 days ahead of time. Just store it in an airtight container to preserve freshness.

Can I freeze Torta della Nonna?

Yes, this tart can be frozen before or after baking. Just ensure it's wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.

How do I prevent the crust from becoming soggy?

Make sure to bake the crust fully before adding the custard filling to ensure it remains crisp and flaky.

Can I add other flavors to the custard?

You can experiment by adding a touch of almond extract or a pinch of cinnamon for a subtle flavor variation.

How do I know when the custard is ready?

The custard is ready when it coats the back of a spoon and thickens to a pudding-like consistency.

What should I serve with Torta della Nonna?

This dessert pairs beautifully with a hot cup of espresso or a glass of dessert wine such as Vin Santo.

Conclusion

Torta della Nonna is the ultimate Italian comfort dessert, with a rich, creamy custard filling and a buttery, flaky crust. Topped with pine nuts and a light dusting of powdered sugar, it’s a treat that will transport you straight to Italy. Whether you're celebrating a special occasion or simply indulging in a delicious homemade treat, this tart is sure to be a hit with anyone who tastes it.

Print