If you’ve ever dreamed of a dessert that feels like a warm, nostalgic hug from grandma herself, you have to try the Torta della Nonna – Creamy Lemon Custard Cake Recipe. This classic Italian tart features a tender, buttery crust enveloping a luxuriously smooth lemon-infused custard that perfectly balances sweet and tart. Each bite is a celebration of simple, honest ingredients coming together to create something truly unforgettable. Whether you’re serving it for a special occasion or an indulgent everyday treat, this cake will quickly become a treasured favorite.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that pack a punch in flavor and texture. Each component plays a vital role in building the cake’s rich custard filling, crisp yet tender pastry, and those little pine nut crumbs on top that add a special crunch and visual charm.
- 2 cups all-purpose flour: The backbone of the pastry, providing structure and a delicate crumb.
- ½ cup granulated sugar: Sweetens the dough without overpowering the lemony brightness.
- 1 tsp lemon zest: Infuses fresh citrus aroma directly into the crust for an extra zing.
- Pinch of salt: Enhances all the flavors beautifully.
- 1 tsp vanilla extract: Adds warmth and depth to both the dough and custard.
- 1 stick (½ cup) cold unsalted butter, cubed: Gives the dough a flaky, tender texture.
- 1 large egg + 1 egg yolk: Binds the dough and enriches its flavor and softness.
- 2½ cups whole milk: The creamy base that creates that silky lemon custard filling.
- ½ cup granulated sugar: Sweetens the custard perfectly, balancing the tart lemon zest.
- Zest of 1 lemon: Packs an unmistakable citrus punch into the custard.
- 4 large egg yolks: The stars of the custard, giving it that luscious, smooth texture.
- ⅓ cup cornstarch: Thickens the custard to the perfect creamy consistency.
- 1 tsp vanilla extract: Rounds out the custard’s flavor with subtle sweetness.
- 2 tbsp pine nuts: Toasty, nutty topping that adds delightful crunch and looks gorgeous dusted over the top.
- Powdered sugar, for dusting: Adds a pretty, sweet finish once the cake has cooled.
- 1 egg yolk + 1 tbsp milk (for egg wash): Creates a golden, glossy crust on the baked tart.
How to Make Torta della Nonna – Creamy Lemon Custard Cake Recipe
Step 1: Make the Pastry Dough
Start by mixing the dry ingredients: flour, sugar, lemon zest, and salt. Then work in cold, cubed butter until your mixture looks like coarse crumbs — this is the secret to that perfect, flaky crust. Add the egg and egg yolk last, combining gently so you don’t overwork the dough. Wrap it up and chill in the fridge for at least 30 minutes to allow the gluten to relax. This chilling step is crucial for that tender texture.
Step 2: Prepare the Lemon Custard
While the dough chills, move on to the luscious custard filling. Warm the milk with fresh lemon zest to infuse it with that bright citrus flavor. Meanwhile, whisk together egg yolks, sugar, and cornstarch until the mixture is pale and creamy. Slowly temper the hot milk into the yolk mixture to keep the eggs from scrambling, then return it all to the pan to gently thicken over low heat, stirring constantly. Once thickened, stir in vanilla extract and let the custard cool completely — this step locks in that silky, rich custard base that’s the soul of the Torta della Nonna – Creamy Lemon Custard Cake Recipe.
Step 3: Assemble the Cake
Preheat your oven to 350°F (175°C). Roll out about two-thirds of your chilled dough and line a 9-inch tart pan with it — be sure to press gently into all the edges for a neat finish. Pour the cooled lemon custard filling into the prepared crust, spreading evenly. Roll out the remaining dough to cover the top, sealing edges nicely and trimming any excess. Brush the surface with your egg wash for that golden glow and sprinkle pine nuts on top, which will toast beautifully as the cake bakes.
Step 4: Bake and Finish
Bake the assembled tart for 35–40 minutes, or until the crust is a stunning golden brown and the custard is set but still tender. Once out of the oven, allow it to cool completely — this resting time is essential to let the custard firm up just right. Before serving, dust generously with powdered sugar to add a pretty, sweet touch that’s so inviting.
How to Serve Torta della Nonna – Creamy Lemon Custard Cake Recipe
Garnishes
To keep the presentation simple yet impressive, a light dusting of powdered sugar is perfect. For an extra pop of freshness, add a few thin lemon zest curls or a sprinkle of finely chopped fresh mint leaves. Not only do these garnishes brighten the look, but they also enhance the tart’s signature citrus flavor.
Side Dishes
This cake pairs beautifully with a dollop of lightly whipped cream or a small scoop of vanilla ice cream. If you want to keep it fresh and light, a side of mixed berries—like raspberries or strawberries—will complement the creamy lemon custard with their natural sweetness and vibrant color.
Creative Ways to Present
Try serving individual slices with a drizzle of honey or a spoonful of berry compote for a fancy twist. For gatherings, you could also prepare mini tartlets using the same recipe—cute, portable, and irresistibly delicious. Adding toasted pine nuts just before serving will revive their crunch and flavor.
Make Ahead and Storage
Storing Leftovers
After baking, wrap your Torta della Nonna – Creamy Lemon Custard Cake Recipe tightly in plastic wrap or store it in an airtight container. It keeps well in the refrigerator for up to 3 days, ensuring the custard stays fresh and the pastry maintains its texture.
Freezing
This tart doesn’t freeze perfectly due to its custard filling, which can become watery upon thawing. If you must freeze, wrap slices individually and thaw slowly in the refrigerator to minimize texture changes, but I recommend enjoying it fresh whenever possible for the best experience.
Reheating
If you prefer your slice slightly warmed, gently heat it in a low oven at 300°F (150°C) for about 5–7 minutes. Avoid microwaving, as it can make the crust soggy and the custard rubbery. A brief warm-up revives the flavors while preserving the delightful textures.
FAQs
What makes Torta della Nonna different from other custard cakes?
Unlike many custard cakes that might rely on a sponge base, the Torta della Nonna uses a buttery pastry crust filled with a luxuriously smooth lemon custard. The fresh lemon zest and pine nuts on top add unique flavor notes and texture, creating a refreshing yet comforting dessert.
Can I use almond flour instead of all-purpose flour?
Traditional recipes call for all-purpose flour to achieve the right texture in the crust. Almond flour’s texture and moisture content are different, so substituting it might result in a denser, crumblier crust. If you want a nutty twist, try incorporating finely ground almonds into the all-purpose flour instead.
Is it necessary to chill the dough before baking?
Yes! Chilling the dough lets the butter firm up again, which is key to baking a flaky and tender crust. It also helps prevent shrinking during baking. Don’t skip this step if you want that perfect texture.
How long can I keep the custard before assembling the tart?
You can prepare the lemon custard a day ahead and keep it covered in the refrigerator. Just be sure it’s fully cooled before filling the tart, as a warm custard can affect the dough texture.
Can I substitute pine nuts with other nuts?
Absolutely! While pine nuts are traditional and offer a unique flavor, you can use slivered almonds or chopped walnuts as a tasty alternative. Toast them lightly before sprinkling on top to bring out their flavor.
Final Thoughts
Making the Torta della Nonna – Creamy Lemon Custard Cake Recipe is like inviting a piece of Italian heritage into your kitchen. It’s approachable, comforting, and utterly rewarding. Whether you’re a seasoned baker or trying something new, this cake is bound to impress and become a cherished dessert. So roll up your sleeves, savor every step, and treat yourself and your loved ones to this slice of sunshine and tradition!
Print
Torta della Nonna – Creamy Lemon Custard Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Torta della Nonna is a classic Italian tart featuring a crisp, buttery pastry filled with a luscious, creamy lemon custard. Topped with toasted pine nuts and dusted with powdered sugar, this elegant dessert offers a perfect balance of sweet and tangy flavors, ideal for special occasions or a delightful afternoon treat.
Ingredients
Pastry Dough
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp lemon zest
- Pinch of salt
- 1 stick (½ cup) cold unsalted butter, cubed
- 1 large egg + 1 egg yolk
Lemon Custard
- 2½ cups whole milk
- ½ cup granulated sugar
- Zest of 1 lemon
- 4 large egg yolks
- ⅓ cup cornstarch
- 1 tsp vanilla extract
Topping and Finishing
- 2 tbsp pine nuts
- Powdered sugar, for dusting
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Make the Pastry Dough: In a large bowl, combine the flour, granulated sugar, lemon zest, and a pinch of salt. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the whole egg and egg yolk, mixing gently just until a dough forms. Be careful not to overwork it. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
- Prepare the Lemon Custard: In a medium saucepan, heat the whole milk and lemon zest over medium heat until steaming but not boiling. Meanwhile, in a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and smooth. Slowly pour the hot milk into the egg mixture while continuously whisking to temper the eggs. Return this mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Allow the custard to cool completely.
- Assemble the Cake: Preheat your oven to 350°F (175°C). Roll out two-thirds of the chilled pastry dough on a lightly floured surface to fit a 9-inch tart pan. Carefully line the pan with the dough, pressing it evenly into the edges. Pour the cooled lemon custard filling into the pastry shell. Roll out the remaining dough and place it atop the custard, sealing the edges by pinching or trimming any excess dough. Prepare the egg wash by mixing one egg yolk with one tablespoon of milk and brush it over the top pastry surface. Sprinkle evenly with pine nuts.
- Bake and Finish: Place the assembled tart in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and cooked through. Remove from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, dust the top generously with powdered sugar before serving.
Notes
- Ensure the butter is very cold when making the pastry for a flaky texture.
- Do not rush cooling the custard; chilling it completely helps it set firmly inside the tart.
- Egg wash gives a beautiful golden color to the crust.
- Use fresh lemon zest for the best citrus flavor in both the dough and the custard.
- To toast pine nuts, you can lightly dry fry them in a pan before sprinkling if desired for extra aroma.
- The tart is best enjoyed the same day but can be refrigerated and served within 2 days.
