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A delicious plate of Italian Torta della Nonna

Italian Torta della Nonna

A classic Italian dessert, Torta della Nonna features a rich, creamy lemon-infused custard baked in a delicate shortcrust pastry, topped with toasted pine nuts and a dusting of powdered sugar. Perfect for any special occasion!
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Prep Time 45 minutes
Cook Time 35 minutes
Chilling & Cooling Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dessert, Tart
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cup All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 cup Unsalted Butter Use cold for a flaky crust.
  • 1/2 cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 whole Egg For binding the pastry dough.
  • 1 yolk Egg Yolk Adds richness to the pastry.
  • 1 tsp Vanilla Extract Opt for pure vanilla for best results in the pastry.
  • 1/4 tsp Salt Just a pinch improves flavor.
Custard
  • 2 cup Whole Milk Almond milk can be substituted for a dairy-free version.
  • 4 yolk Large Egg Yolks Add an extra if needed for thickness.
  • 1/4 cup Cornstarch Arrowroot powder works as an alternative.
  • 1 tbsp Lemon Zest Orange zest can also be used.
  • 2 tbsp Unsalted Butter (for custard) Adds creaminess to the mix.
  • 1/2 tsp Vanilla Extract A splash for the custard to enhance flavor.
Topping
  • 1/3 cup Pine Nuts/Sliced Almonds Chop hazelnuts or walnuts for variation.
  • as needed g powdered sugar Optional for serving.

Equipment

  • Mixing Bowl
  • whisk
  • Saucepan
  • tart pan
  • Rolling Pin
  • Fine-mesh sieve

Method
 

  1. In a large mixing bowl, combine cold unsalted butter, all-purpose flour, granulated sugar, egg, egg yolk, vanilla extract, and a pinch of salt. Blend until the mixture resembles coarse crumbs.
  2. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
  3. Heat whole milk in a saucepan until just below boiling.
  4. While heating, whisk together egg yolks, sugar, cornstarch, and lemon zest in a separate bowl.
  5. Slowly pour hot milk into the egg mixture while whisking continuously.
  6. Return the egg and milk mixture to the saucepan. Cook while whisking constantly until thickened, about 5-7 minutes.
  7. Stir in unsalted butter and a splash of vanilla.
  8. Transfer the custard to a bowl and cover with plastic wrap to prevent a skin. Let it cool at room temperature for about 20-30 minutes.
  9. Preheat the oven to 350°F (175°C).
  10. Once the dough has chilled, sprinkle flour on a surface and roll out to about ¼ inch thickness.
  11. Grease a tart pan with butter, lay the rolled pastry into the pan, trim excess, and prick the base with a fork.
  12. Pour the cooled custard into the pastry shell, spreading it evenly.
  13. Sprinkle pine nuts or sliced almonds over the custard filling.
  14. Bake for 30-35 minutes until the crust is golden brown and the custard is set with a slight jiggle.
  15. Let the tart cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
  16. Before serving, dust with powdered sugar using a fine mesh sieve.

Notes

This traditional Italian tart is best enjoyed chilled. For an extra touch of elegance, serve with a side of fresh berries or a dollop of whipped cream. The pastry can be made a day ahead and kept refrigerated.