Dessert

Torta della Nonna

Name: Torta della Nonna
Prep time: 45 min
Cook time: 40 min
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 100 g granulated sugar; 150 g unsalted butter cold, cut into cubes; 2 pcs egg yolk; 0.5 tsp lemon zest; 500 ml milk whole; 150 g granulated sugar; 4 pcs egg yolk; 50 g all-purpose flour; 1 tsp lemon zest; 30 g pine nut; 2 tbsp powdered sugar

This classic Italian custard tart features a rich, lemon-infused pastry cream baked within a tender shortcrust pastry. Topped with pine nuts and powdered sugar, it's a delightful and comforting dessert.

An original recipe by Forkin

Total time: 3 hr 25 min
Serves: 8
Difficulty: Medium
Per serving: 523 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pastry

300 gall-purpose flour
100 ggranulated sugar
150 gunsalted butter, cold, cut into cubes
2 pcsegg yolk
0.5 tsplemon zest

custard

500 mlmilk, whole
150 ggranulated sugar
4 pcsegg yolk
50 gall-purpose flour
1 tsplemon zest

topping

30 gpine nut
2 tbsppowdered sugar

Equipment

tart pan · rolling pin · plastic wrap · large bowl · wire rack · small saucepan · medium saucepan · whisk · pastry blender

The method

Step by step

1
For the pastry, combine the all-purpose flour and granulated sugar in a large bowl.
About 1 min
2
Add the cold, cubed unsalted butter and cut it into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to prevent the butter from melting too much.
3
Stir in the egg yolks and lemon zest until a dough forms. Do not overmix.
About 2 min
4
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
About 1 min
Cook’s note: Chilling the dough makes it easier to roll out.
5
While the dough chills, prepare the custard: whisk the egg yolks and granulated sugar in a medium saucepan until pale and creamy.
About 3 min
6
Gradually whisk in the all-purpose flour until no lumps remain.
About 2 min
7
In a separate small saucepan, gently heat the milk with the lemon zest until it is warm but not boiling.
About 4 min
Cook’s note: Do not scald the milk.
8
Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
About 2 min
Cook’s note: This prevents the eggs from scrambling.
9
Return the mixture to the saucepan and cook over medium heat, stirring continuously with a whisk, until the custard thickens significantly, about 5-7 minutes.
About 7 min
Cook’s note: The custard should be thick enough to coat the back of a spoon.
10
Remove the custard from the heat, transfer it to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool completely.
About 1 min
Cook’s note: You can place the bowl over an ice bath to speed up cooling.
11
Preheat your oven to 180°C (350°F).
About 10 min
12
Divide the chilled pastry dough into two portions, one slightly larger than the other.
About 1 min
13
On a lightly floured surface, roll out the larger portion of dough into a circle about 30 cm (12 inches) in diameter.
About 3 min
14
Carefully transfer the rolled dough to a 24 cm (9.5-inch) tart pan, pressing it gently into the bottom and up the sides.
About 2 min
Cook’s note: Trim any excess dough hanging over the edges.
15
Pour the cooled custard into the pastry-lined tart pan and smooth the top.
About 1 min
16
Roll out the remaining smaller portion of dough into a circle to fit over the top of the custard.
About 2 min
17
Place the second pastry layer over the custard, pressing the edges to seal them with the bottom crust.
About 1 min
Cook’s note: You can crimp the edges decoratively.
18
Sprinkle the pine nuts evenly over the top crust.
About 1 min
19
Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
About 40 min
Cook’s note: If the crust browns too quickly, you can loosely cover it with foil.
20
Remove the torta from the oven and let it cool completely on a wire rack before dusting with powdered sugar.
Cook’s note: Allowing it to cool fully is crucial for the custard to set properly.

Per serving

Nutrition

57%Score

Calories: 523.4kcal
Protein: 9.4g
Carbs: 72.2g
Fat: 22.4g
Fibre: 1.4g
Sugar: 38.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover torta della nonna in an airtight container in the refrigerator.

Reheating

This dessert is best enjoyed chilled or at room temperature; reheating is not recommended.