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
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 (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.