Torta della Nonna Recipe

 

 (Italian Grandmother’s Tart)

🕒 Prep Time: 30 min

🕒 Chill Time: 1–2 hrs

⏳ Cook Time: 40–45 min

👩‍🍳 Serves: 8

🌾 Ingredients:

For the pastry (Pasta Frolla):

• 250g (2 cups) all-purpose flour
• 125g (½ cup) unsalted butter, cold and cubed
• 100g (½ cup) granulated sugar
• 1 egg
• 1 egg yolk
• Zest of 1 lemon
• Pinch of salt

For the custard filling (Crema Pasticcera):

• 500ml (2 cups) whole milk
• 100g (½ cup) granulated sugar
• 4 egg yolks
• 40g (⅓ cup) cornstarch
• Zest of 1 lemon
• 1 tsp vanilla extract (optional, traditional recipes often skip it)

Topping:

• 30g (¼ cup) pine nuts
• Powdered sugar, for dusting

🥣 Instructions:

1. 

Make the shortcrust pastry:

1. In a bowl, combine flour, sugar, lemon zest, and a pinch of salt.
2. Add cold butter cubes and rub them into the flour with your fingertips until the texture resembles coarse crumbs.
3. Add the egg and egg yolk. Mix just until a dough forms (don’t overwork).
4. Shape into a disc, wrap in cling film, and chill for at least 1 hour.

2. 

Prepare the custard filling:

1. Heat milk with lemon zest in a saucepan until just below boiling, then remove from heat.
2. In a bowl, whisk egg yolks with sugar and cornstarch until smooth and pale.
3. Slowly pour the warm milk into the egg mixture while whisking constantly.
4. Return mixture to the saucepan and cook over medium heat, stirring continuously until thickened (about 5–7 min).
5. Remove from heat, add vanilla if using, and let cool completely with plastic wrap touching the surface.

3. 

Assemble the tart:

1. Preheat oven to 170°C (340°F).
2. Roll out 2/3 of the chilled dough on a floured surface and line a greased tart pan (about 22–24 cm / 9-inch).
3. Pour in the cooled custard.
4. Roll out the remaining dough and either cover the tart fully or make a lattice top.
5. Sprinkle pine nuts generously on top.

4. 

Bake & finish:

1. Bake for 40–45 minutes until golden brown.
2. Let cool completely, then dust with powdered sugar.

💡 Tips:

• Toast the pine nuts lightly for extra aroma.
• This tart tastes even better the next day!
• Keep chilled and enjoy within 2–3 days.