Torta della Nonna
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
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover torta della nonna in an airtight container in the refrigerator.
This dessert is best enjoyed chilled or at room temperature; reheating is not recommended.
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