If you’re craving a dessert that embodies the essence of classic Italian baking, Torta della Nonna is the answer. This cherished favorite features a buttery pastry crust filled with smooth, lemon-scented custard, topped with toasted pine nuts and a delicate dusting of powdered sugar. Elegant yet comforting, it’s perfect for celebrations, afternoon coffee, or any occasion that deserves something special.
📋 Ingredients (Serves 8–10)
For the Pastry
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- Zest of 1 lemon
- ½ tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg + 1 egg yolk (one for the dough, one for brushing)
- 1 tsp vanilla extract
For the Custard Filling
- 2 cups whole milk
- Zest of 1 lemon
- ½ vanilla bean (or 1 tsp extract), split and scraped
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp unsalted butter, for richness
For the Topping
- ½ cup pine nuts, toasted
- Powdered sugar, for dusting
👩🍳 Step-by-Step Instructions
1️⃣ Make the Pastry Dough
In a large bowl, whisk together the flour, sugar, lemon zest, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Whisk together the egg, yolk, and vanilla; gradually add to the flour mixture.
Mix until a dough forms. Divide into two discs, wrap, and refrigerate for 30 minutes.
2️⃣ Prepare the Custard
In a saucepan, heat the milk with lemon zest and vanilla until steaming.
In another bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Slowly temper the hot milk into the egg mixture, then return it to the saucepan.
Cook over medium-low heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in the butter, and cover the surface with plastic wrap. Let cool slightly.
3️⃣ Assemble the Tart
Preheat the oven to 350°F (175°C). Grease a 9-inch tart or springform pan.
Roll out one dough disc to line the bottom and sides of the pan.
Spread the custard evenly over the base.
Roll out the second disc and place it over the filling, sealing and trimming the edges.
4️⃣ Bake
Brush the top with beaten egg yolk.
Sprinkle pine nuts evenly over the surface.
Bake for 35–40 minutes, until golden and firm.
5️⃣ Cool & Serve
Allow the tart to cool completely in the pan.
Dust generously with powdered sugar before serving.
Slice and enjoy on its own—or pair it with whipped cream or a scoop of vanilla gelato.
