Torta Della Nonna with Italian Custard Recipe

Introduction

Torta Della Nonna is a classic Italian tart featuring a buttery pastry filled with rich, creamy custard and topped with crunchy pine nuts. This delightful dessert is simple to make and perfect for any occasion where you want to impress with traditional flavors.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar (for pastry)
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 large egg yolks (for pastry)
• 1 teaspoon vanilla extract (for pastry)
• 1–2 tablespoons cold water (if needed)
• 2 cups whole milk
• 1/2 cup granulated sugar (for pastry cream)
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract (for pastry cream)
• Zest of 1 lemon
• 4 large egg yolks (for pastry cream)
• 1/3 cup pine nuts
• Powdered sugar, for dusting

Instructions

1. Step 1: To make the pastry cream, heat the milk and lemon zest in a saucepan over medium heat until just steaming. Avoid boiling it.
2. Step 2: In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale.
3. Step 3: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
4. Step 4: Remove from heat, stir in vanilla extract, and pour into a bowl. Cover with plastic wrap directly on the surface and chill until completely cold.
5. Step 5: For the pastry dough, combine flour, sugar, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Step 6: Add the egg yolks and vanilla extract. Mix just until the dough starts to come together, adding cold water if needed.
7. Step 7: Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
8. Step 8: Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
9. Step 9: Roll out two-thirds of the chilled dough and press it into the bottom and sides of the tart pan.
10. Step 10: Fill the pastry shell with the cooled pastry cream and smooth the top.
11. Step 11: Roll out the remaining dough and place it over the filling, sealing the edges, or alternatively create a lattice top with strips of dough.
12. Step 12: Sprinkle pine nuts evenly over the top.
13. Step 13: Bake for 35–40 minutes, until the crust is golden and the top lightly browned.
14. Step 14: Allow the tart to cool completely in the pan, then dust with powdered sugar before serving.

Tips & Variations

• Use cold butter and cold water when making the dough to ensure a flaky pastry.
• Add a splash of limoncello or almond extract to the pastry cream for extra flavor.
• For an easier top, create a lattice crust using strips of dough instead of a solid top layer.
• Make the pastry cream a day ahead to allow flavors to develop and reduce chilling time on the day of baking.

Storage

Store the tart covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature or warm gently in a low oven for a few minutes. Dust with powdered sugar again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pastry instead of making the dough from scratch?

Yes, you can use store-bought shortcrust or pie dough to save time. Just be sure to blind bake the crust slightly before adding the pastry cream to prevent sogginess.

How do I prevent the pastry cream from curdling while cooking?

Tempering the eggs by gradually adding hot milk while whisking continuously helps prevent curdling. Also, cook the mixture over medium heat and stir constantly until thickened but do not boil.

Torta Della Nonna with Italian Custard Recipe

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Torta della Nonna is a classic Italian dessert featuring a buttery, tender pasta frolla crust filled with rich, smooth lemon-scented custard and topped with crunchy pine nuts and a dusting of powdered sugar. This perfect balance of creamy and nutty flavors makes it a beloved traditional treat that’s perfect for any occasion.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the pastry (pasta frolla):

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1–2 tablespoons cold water (if needed)

For the pastry cream filling (crema pasticcera):

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 4 large egg yolks

For the topping:

• 1/3 cup pine nuts
• Powdered sugar, for dusting

Instructions

1. Make the pastry cream: Heat 2 cups of whole milk and the zest of 1 lemon in a saucepan over medium heat until steaming but not boiling. Meanwhile, in a separate bowl, whisk 1/2 cup sugar, 4 egg yolks, and 1/4 cup cornstarch until smooth and pale. Slowly temper the egg mixture by gradually whisking hot milk into it. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in 1 teaspoon vanilla extract, cover with plastic wrap placed directly on the surface, and chill until completely cold.
2. Prepare the pastry dough: In a mixing bowl, combine 2 1/2 cups all-purpose flour, 1/2 cup sugar, and 1/2 teaspoon salt. Cut in 1 cup cold cubed unsalted butter until the mixture resembles coarse crumbs. Add 2 egg yolks and 1 teaspoon vanilla extract, mixing just until the dough starts to come together, adding 1–2 tablespoons cold water if needed. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven and prepare tart pan: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom to prevent sticking.
4. Roll out dough and form crust: Roll out two-thirds of the chilled dough and press it evenly into the bottom and sides of the tart pan to form the crust.
5. Fill with pastry cream: Pour the chilled pastry cream into the prepared crust and smooth the top with a spatula.
6. Cover with top crust: Roll out the remaining dough and place it over the filling, sealing the edges well. Alternatively, you can cut strips from the dough and create a lattice top over the custard.
7. Add pine nuts topping: Evenly sprinkle 1/3 cup pine nuts over the top crust to add a crunchy texture during baking.
8. Bake the tart: Place the tart in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the top is lightly browned.
9. Cool and serve: Allow the tart to cool completely in the pan to set the filling. Just before serving, dust the top generously with powdered sugar for a sweet finishing touch.

Notes

• Ensure the butter is very cold when cutting it into the flour for a tender, flaky crust.
• Cover the pastry cream with plastic wrap pressed directly against the surface to prevent a skin from forming.
• You can make the dough and pastry cream a day ahead and refrigerate; assemble and bake when ready.
• Pine nuts add traditional crunch but can be substituted with sliced almonds if preferred.
• Use a tart pan with a removable bottom for easier slicing and serving.
• Serve chilled or at room temperature for best flavor.

Keywords: Torta della Nonna, Italian custard tart, crema pasticcera, pasta frolla, pine nuts tart, classic Italian dessert