If you’ve ever dreamed of a dessert that brings the warmth of an Italian grandmother’s kitchen right to your dining table, then this Torta della Nonna – Creamy Lemon Custard Cake Recipe is exactly what you need. With its buttery, tender crust enveloping a luscious, silky lemon custard filling, all crowned by a delightful sprinkle of pine nuts, this cake is a perfect harmony of textures and flavors. It’s bright, comforting, and simply irresistible, making it a treasured classic you’ll want to share with everyone you love.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on a small set of quality ingredients that each play a crucial role in building the beautiful taste, texture, and vibrant color of the cake.
- 2 cups all-purpose flour: Provides the structure for the buttery, flaky tart crust.
- 1/2 cup powdered sugar: Adds subtle sweetness to the dough without grittiness.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1/2 cup cold unsalted butter (cut into cubes): The fat that creates a tender, melt-in-your-mouth pastry.
- 2 large egg yolks: Adds richness and helps bind the dough together.
- 2 tablespoons cold water: Just enough moisture to bring the dough to life without making it tough.
- 1 teaspoon lemon zest: Infuses the crust with a bright citrus hint complementary to the custard.
- 2 cups whole milk: The creamy base that makes the lemon custard decadently smooth.
- 1/2 cup granulated sugar: Sweetens the custard perfectly without overpowering the lemon.
- 4 large egg yolks: The custard’s secret to a silky and luscious texture.
- 1/4 cup cornstarch: Thickens the custard to a perfectly spoonable consistency.
- 1 teaspoon vanilla extract: Adds warmth and depth, balancing the lemon’s brightness.
- Zest of 1 lemon: Packs that signature citrus pop right into the heart of the custard.
- Pinch of salt: Just a hint to round out the custard’s flavor beautifully.
- 1/4 cup pine nuts: Gives a toasty, nutty crunch on top that’s both pretty and delicious.
- Powdered sugar for dusting: A delicate finishing touch that looks as lovely as it tastes.
How to Make Torta della Nonna – Creamy Lemon Custard Cake Recipe
Step 1: Preparing the Pastry Dough
Start by combining the flour, powdered sugar, salt, and lemon zest in a large bowl. This fragrant mix sets the stage for the crust’s delicate lemony note. Next, incorporate the cold butter using either a pastry cutter or your fingertips, working quickly so the butter remains in small pieces—this ensures a flaky texture. Then, add the egg yolks and cold water to bring the dough together. Once it forms a smooth, cohesive ball, gently shape it into a disk, wrap it up, and let it chill in the fridge for at least 30 minutes. This chill time not only firms the dough but also relaxes the gluten for easier rolling.
Step 2: Making the Creamy Lemon Custard
While the dough chills, start your custard by warming the milk with the lemon zest in a saucepan. Heating it until just steaming unlocks the bright lemon oils without boiling. Meanwhile, whisk together egg yolks, sugar, cornstarch, vanilla extract, and a pinch of salt in a separate bowl until smooth. Now, slowly whisk the hot milk into the egg mixture—to temper the eggs and prevent scrambling—before returning everything back to the saucepan. Cook over medium heat, stirring constantly to create a thick, velvety custard in about 5 to 7 minutes. Once thickened, transfer it to a bowl, cover with cling film pressed directly on the surface to avoid a skin forming, and cool thoroughly in the fridge.
Step 3: Assembling and Baking the Tart
Preheat your oven to 350°F (175°C). Roll out two-thirds of your chilled dough and press it gently into a 9-inch tart pan, making sure to cover the bottom and sides evenly. Pour in the chilled lemon custard, smoothing the top. Roll out the remaining dough and use it to cover the custard, sealing the edges well to keep all the creamy goodness inside during baking. Sprinkle the pine nuts generously over the top—their nutty crunch is a classic final touch. Bake for 35 to 40 minutes until the crust is a gorgeous golden brown and the cream is set. Let the tart cool completely in its pan before you dust it lightly with powdered sugar for that perfect inviting presentation.
How to Serve Torta della Nonna – Creamy Lemon Custard Cake Recipe
Garnishes
To add a bit more flair and complexity, freshly grated lemon zest or a thin twist of lemon peel on each slice works beautifully. A light dusting of powdered sugar not only looks stunning but also adds a touch of sweetness that melts on your tongue. For an extra-special touch, consider a few toasted pine nuts on top to enhance their aroma and crunch.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean gelato or a dollop of lightly whipped cream to complement the creamy custard. Fresh berries, such as raspberries or blueberries, also provide a lovely tart contrast to the smooth sweetness, making your dessert plate a vibrant celebration of flavors.
Creative Ways to Present
For a charming rustic look, slice the tart into wedges and serve it on wooden boards with sprigs of fresh mint or edible flowers. Alternatively, cut smaller squares and serve them in delicate pastry dishes for an elegant party dessert. Even layering slices with fresh fruit and a drizzle of honey turns this classic into a stunning trifle-style treat to wow guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Torta della Nonna – Creamy Lemon Custard Cake Recipe covered tightly in the refrigerator for up to 3 days. Chilling helps maintain the firmness of the custard and keeps the crust pleasantly crisp without getting soggy, making it perfect for leisurely enjoyment the next day.
Freezing
While not traditionally frozen, the tart can be wrapped securely in plastic wrap and aluminum foil and frozen for up to 1 month. When ready to enjoy, thaw overnight in the fridge to preserve texture and flavor without moisture buildup.
Reheating
If you prefer your slice slightly warm, gently reheat in a low oven (about 300°F) for 5 to 7 minutes. Avoid microwaving, which can cause the custard to become rubbery and the crust to lose its crispness. A warm slice tastes heavenly alongside a cup of tea or coffee.
FAQs
What makes Torta della Nonna different from other lemon cakes?
This cake stands out due to its combination of a tender, buttery pastry crust filled with smooth, silky lemon custard and topped with pine nuts, offering a delightful textural contrast not found in typical lemon cakes.
Can I use something other than pine nuts for the topping?
Absolutely! While pine nuts are traditional and add a lovely nutty flavor, you can substitute with slivered almonds or chopped hazelnuts for a different crunch and aroma.
Is it necessary to chill the dough and custard?
Yes, chilling is key. The dough needs rest to relax gluten and firm up fat, ensuring a flaky crust. Cooling the custard allows it to set properly, making slicing easier and preventing a runny filling.
Can I make this recipe gluten-free?
With a suitable gluten-free flour blend that behaves like regular all-purpose flour in baking, you can adapt this recipe. However, some tweaking may be needed to achieve the same texture.
How long does it take to prepare the entire cake?
Including chilling and baking times, expect around 2 hours from start to finish. Patience is rewarded with every luscious bite!
Final Thoughts
If you’re looking for a dessert that’s both elegant and comforting, the Torta della Nonna – Creamy Lemon Custard Cake Recipe is a winner every time. Its balance of bright citrus, creamy custard, and buttery crunch is a heartfelt tribute to traditional Italian baking. I can’t wait for you to try it and make it your own beloved recipe to share with friends and family.
Print
Torta della Nonna – Creamy Lemon Custard Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours (including chilling and cooling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Torta della Nonna is a classic Italian dessert featuring a crisp pastry crust filled with creamy, zesty lemon custard and topped with pine nuts and powdered sugar. This elegant tart balances tartness and sweetness, delivering a comforting yet refreshing treat that’s perfect for any occasion.
Ingredients
For the Pastry Dough
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2 large egg yolks
- 2 tablespoons cold water
- 1 teaspoon lemon zest
For the Lemon Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
For the Topping
- 1/4 cup pine nuts
- Powdered sugar, for dusting
Instructions
- Make the Pastry Dough: In a mixing bowl, combine the flour, powdered sugar, salt, and lemon zest. Cut in the cold unsalted butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add the egg yolks and cold water, mixing until a smooth dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 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. In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, vanilla extract, and a pinch of salt. Slowly pour the hot milk into the egg mixture while whisking continuously to prevent curdling. Return this mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5 to 7 minutes. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto its surface to avoid a skin, and chill until fully cooled.
- Assemble the Tart: Preheat the oven to 350°F (175°C). Roll out two-thirds of the chilled dough and press it into a greased 9-inch tart pan with a removable bottom. Pour the chilled lemon custard into the crust evenly. Roll out the remaining dough and place it over the custard, sealing the edges to encase the filling. Sprinkle pine nuts evenly on top.
- Bake: Place the tart in the preheated oven and bake for 35 to 40 minutes, until the crust turns golden brown and the pine nuts are lightly toasted. Once baked, remove from the oven and allow the tart to cool completely in the pan.
- Serve: Once cooled, dust the tart generously with powdered sugar. Chill before slicing to ensure clean cuts. Serve slices as a delightful dessert or afternoon treat.
Notes
- Chill the tart thoroughly before slicing to achieve the cleanest, most presentable cuts.
- For added flavor, toast the pine nuts lightly in a dry pan before sprinkling on top.
- To intensify the lemon flavor, add a few drops of lemon extract to the custard mixture.
- Use a tart pan with a removable bottom to easily remove and serve the finished tart.
