A Timeless Italian Classic: Torta della Nonna
Torta della Nonna is a timeless Italian dessert that combines rustic charm with elegant flavor. This cherished treat features a delicate shortcrust pastry filled with a velvety lemon-infused custard, finished with golden pine nuts and a generous dusting of powdered sugar. It’s perfect for special occasions, lazy afternoons, or whenever you want to serve something with a little old-world magic.
🍋 Ingredients (Serves 8–10)
For the Pastry
- 2ÂĽ 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 (split and scraped) or 1 tsp vanilla extract
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp unsalted butter
For the Topping
- ½ cup pine nuts, lightly toasted
- Powdered sugar, for garnish
👨‍🍳 Instructions
1. Prepare the Pastry Dough
- In a mixing bowl, stir together the flour, sugar, salt, and lemon zest.
- Add the cold butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the texture is crumbly.
- In a small bowl, whisk the egg, egg yolk, and vanilla. Pour into the flour mixture and combine until a dough forms.
- Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the Custard
- In a saucepan, gently heat the milk with lemon zest and vanilla until steaming (not boiling).
- In a separate bowl, whisk the egg yolks with sugar and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens (5–7 minutes).
- Remove from heat, stir in the butter, and cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool slightly.
3. Assemble the Tart
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart or springform pan.
- Roll out one disc of dough and gently press it into the base and up the sides of the prepared pan.
- Spoon the cooled custard into the shell, smoothing it evenly.
- Roll out the second disc and place it over the filling, trimming and sealing the edges well.
4. Bake the Tart
- Brush the top crust with the reserved egg yolk.
- Scatter the toasted pine nuts evenly over the surface.
- Bake for 35–40 minutes, or until the top is golden and the crust is cooked through.
5. Cool and Finish
- Let the tart cool fully in the pan before unmolding.
- Once cooled, dust generously with powdered sugar.
- Slice and serve on its own or with a scoop of vanilla gelato or a dollop of whipped cream.
Torta della Nonna is more than dessert—it’s a warm, sweet tribute to tradition, memory, and the love passed down through generations.
