Description
Torta della Nonna is a classic Italian dessert featuring a tender, buttery shortcrust pastry filled with silky vanilla pastry cream and topped with pine nuts and powdered sugar. This comforting Tuscan tart offers the perfect balance of crisp crust and smooth custard.
Ingredients
- For the pastry cream:
- 2½ cups (590 ml) whole milk
- 2 teaspoons pure vanilla extract
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- For the shortcrust pastry:
- 2½ cups (300 g) all-purpose flour, plus extra for dusting
- 1 teaspoon finely grated lemon zest
- ¾ teaspoon baking powder
- 1 pinch salt
- 6 oz (170 g) cold unsalted butter, cubed
- ⅔ cup (130 g) granulated sugar
- 1 large egg
- 1 egg yolk
- For topping:
- 1 tablespoon pine nuts
- Powdered sugar, for dusting
Instructions
- Prepare the pastry cream: Heat milk and vanilla in a saucepan until just simmering. In a bowl, whisk egg yolks and sugar until pale, then whisk in flour. Gradually add warm milk while whisking. Strain back into saucepan and cook over medium heat, stirring constantly, until thickened. Boil gently for 1 minute. Transfer to a bowl, press plastic wrap onto the surface, and cool completely.
- Prepare the shortcrust pastry: In a food processor, pulse flour, lemon zest, baking powder, and salt. Add cold butter and pulse until crumbly. Add sugar, egg, and egg yolk; pulse until dough forms. Turn onto a floured surface, knead gently, form into a disk, wrap, and refrigerate for at least 1 hour.
- Assemble the tart: Soak pine nuts in water for 10–15 minutes. Preheat oven to 350°F (180°C) and grease a 10-inch tart pan. Divide dough, keeping one portion slightly larger. Roll out larger portion and press into pan. Spread cooled pastry cream evenly over crust.
- Roll out remaining dough and place over filling. Seal edges, trim excess, and cut a small slit in the center. Drain pine nuts and scatter on top.
- Bake for about 40 minutes until golden brown. Cool completely before removing from pan. Dust generously with powdered sugar before serving.
Notes
- Soaking pine nuts prevents burning during baking.
- Allow custard to cool completely before assembling to avoid a soggy crust.
- Handle dough gently to keep the crust tender.
- Best served chilled or at room temperature.
- Store refrigerated for up to 4 days.
- Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 165mg
