Torta della Nonna

Torta della Nonna is a classic Italian dessert that combines a buttery, tender shortcrust pastry with a rich and velvety custard filling. Traditionally topped with toasted pine nuts and a light dusting of icing sugar, this comforting tart reflects the warmth of homemade Italian baking. Its balance of crisp pastry and creamy filling makes it an elegant yet nostalgic dessert, perfect for special occasions or a simple, satisfying treat.

Serves

6

Preparation Time

40 minutes

Resting Time

30 minutes

Baking Time

30 - 35 minutes

INGREDIENTS

For the pastry dough:

300g Italian type 00 flour
150g unsalted butter, cold and cubed
100g granulated sugar
2 large eggs
1 tsp vanilla extract
A pinch of salt

For the custard filling:

500 ml whole milk
4 large egg yolks
100g granulated sugar
40g plain flour or cornstarch (for thickening)
Zest of 1 lemon
1 tsp vanilla extract

For topping:

50g pine nuts
Icing sugar (optional, for dusting)

METHOD

In a bowl, sift the flour and add a pinch of salt. Incorporate the cold, cubed butter into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Make a well, then add the eggs and vanilla extract. Mix gently until the dough begins to come together. Shape into a ball, flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes.

In a saucepan, bring the milk with the lemon zest and vanilla to a gentle simmer, then remove from the heat. In a bowl, whisk the egg yolks with sugar until pale and creamy. Add the flour and mix until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened, about 5-7 minutes. Remove the lemon zest and let the custard cool.

Preheat the oven to 180°C.

Roll out the chilled dough on a floured surface into a circle large enough to fit a tart pan (about 24 cm). Place in the pan and trim excess. Pour the cooled custard evenly into the pastry shell and sprinkle pine nuts over the top.

Bake for 30-35 minutes until the crust is golden and the custard is set. Let the tart cool slightly. Dust with icing sugar if desired and serve at room temperature.