Torta della Nonna Recipe~

Torta della Nonna recipe – a traditional Italian dessert featuring a delicate pastry crust filled with lemon-scented custard and topped with pine nuts and powdered sugar.

🍰 Torta della Nonna (Grandmother’s Tart)

Ingredients

For the pastry (pasta frolla):

• 2 cups (250g) all-purpose flour

• 1/2 cup (100g) granulated sugar

• 1/2 cup (115g) unsalted butter, cold and cubed

• 1 egg

• 1 egg yolk

• Zest of 1 lemon

• Pinch of salt

For the custard filling (crema pasticcera):

• 2 cups (500ml) whole milk

• 4 egg yolks

• 1/2 cup (100g) granulated sugar

• 1/4 cup (30g) cornstarch

• Zest of 1 lemon (in wide strips)

• 1 tsp vanilla extract

For the topping:

• 1/4 cup (30g) pine nuts

• Powdered sugar (for dusting)

🧑‍🍳 Instructions

1. Make the pastry:

1. In a bowl, combine flour, sugar, and salt.

2. Add butter and rub it in with fingertips until crumbly.

3. Add the egg, yolk, and lemon zest. Mix until a dough forms.

4. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. Make the custard:

1. Heat milk with lemon zest in a saucepan until just simmering. Remove from heat and let infuse 10 minutes.

2. In a bowl, whisk egg yolks with sugar, then mix in cornstarch.

3. Remove lemon zest from milk. Slowly pour warm milk into the yolk mixture, whisking constantly.

4. Return to the pot and cook over medium heat, stirring, until thick (about 5–8 minutes).

5. Stir in vanilla. Pour into a bowl, cover with plastic wrap (touching surface), and let cool completely.

3. Assemble the tart:

1. Preheat oven to 350°F (180°C).

2. Roll out 2/3 of the dough and line a greased 9-inch (23cm) tart pan.

3. Fill with cooled custard.

4. Roll out the remaining dough and cover the top (either fully or lattice-style).

5. Sprinkle pine nuts over the top (press them in gently if using full cover).

6. Bake for 35–40 minutes, or until golden.

4. Cool and serve:

1. Let cool completely in the pan.

2. Dust generously with powdered sugar before serving.

🍽️ Tips

• You can toast the pine nuts lightly before baking for extra flavor.

• For variation, add a touch of liqueur (like Limoncello) to the custard.