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
Scale
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.
