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
Scale
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.
