How to Make the Perfect Torta Della Nonna with Italian Custard Recipe

Introduction

Torta Della Nonna is a classic Italian tart featuring a tender, buttery crust filled with rich, creamy custard and topped with crunchy pine nuts. This rustic dessert is both elegant and comforting, perfect for sharing with family and friends.

Ingredients

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

Instructions

1. Step 1: To prepare the pastry cream, heat the whole milk and lemon zest in a saucepan over medium heat until just steaming, without boiling.
2. Step 2: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
3. Step 3: Slowly pour the hot milk into the egg mixture, 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, then pour into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill until completely cold.
5. Step 5: For the pastry dough, combine flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Step 6: Add egg yolks and vanilla extract. Mix just until the dough starts to come together, adding cold water only 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 chilled pastry cream, smoothing the top evenly.
11. Step 11: Roll out the remaining dough and cover the filling, sealing the edges well. Alternatively, create a lattice top with strips of dough.
12. Step 12: Sprinkle pine nuts evenly over the top of the tart.
13. Step 13: Bake for 35–40 minutes, until the crust is golden and the top is lightly browned.
14. Step 14: Let the tart cool completely in the pan before removing. Dust with powdered sugar just before serving.

Tips & Variations

• For a zestier flavor, add a small amount of orange zest to the pastry cream along with the lemon.
• If you prefer a more delicate crust, chill the dough longer before rolling it out.
• To create a decorative lattice top, cut the remaining dough into strips and lay them over the filling in a crisscross pattern.
• Pine nuts can be lightly toasted before sprinkling for extra aroma and crunch.

Storage

Store the tart in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. Reheat slightly at room temperature before serving, but it’s best enjoyed fresh or chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, pastry cream can be made up to 2 days in advance. Keep it covered with plastic wrap on the surface in the refrigerator to prevent a skin from forming.

What can I substitute if I don’t have pine nuts?

You can substitute pine nuts with slivered almonds or chopped hazelnuts for a similar crunchy texture and nutty flavor.

How to Make the Perfect Torta Della Nonna with Italian Custard Recipe

Print Recipe

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This classic Italian dessert, Torta Della Nonna, features a crisp, buttery pasta frolla crust filled with a luscious homemade vanilla lemon pastry cream and topped with toasted pine nuts and a dusting of powdered sugar. It’s a perfect balance of textures and flavors that offers a delightful treat reminiscent of traditional nonna recipes.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 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. Prepare the pastry cream: Heat 2 cups of whole milk with the lemon zest in a saucepan over medium heat until just beginning to steam, avoiding boiling.
2. Mix egg mixture: In a separate bowl, whisk together 4 egg yolks, 1/2 cup sugar, and 1/4 cup cornstarch until smooth and pale.
3. Temper eggs: Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Return the combined mixture to the saucepan.
4. Thicken cream: Cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
5. Finish pastry cream: Remove from heat, stir in 1 teaspoon vanilla extract, then transfer to a bowl. Cover surface with plastic wrap to prevent skin formation and chill completely.
6. Make pastry dough: In a bowl, combine 2 1/2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt. Cut in 1 cup cold, cubed butter until mixture resembles coarse crumbs.
7. Add wet ingredients: Mix in 2 egg yolks and 1 teaspoon vanilla extract just until dough begins to come together. Add 1–2 tablespoons cold water only if necessary.
8. Chill dough: Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
9. Prepare tart pan: Preheat oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
10. Roll out dough base: Roll out two-thirds of chilled dough and press into bottom and sides of tart pan.
11. Fill tart: Spoon chilled pastry cream into pastry shell and smooth the top.
12. Create top crust: Roll out remaining dough and place over filling, sealing edges, or create a lattice with strips.
13. Add topping: Sprinkle 1/3 cup pine nuts evenly over the top crust.
14. Bake: Bake for 35–40 minutes until crust is golden and pine nuts are lightly browned.
15. Cool and serve: Allow tart to cool completely in pan, then dust with powdered sugar before serving.

Notes

• Use cold butter and minimal handling to ensure a tender, flaky pastry crust.
• To prevent skin on pastry cream, always cover surface directly with plastic wrap while chilling.
• Chilling the dough beforehand helps prevent shrinking during baking.
• You may substitute almond flour for a portion of the all-purpose flour for added flavor, but it may affect texture slightly.
• Store leftover tart refrigerated and consume within 2-3 days for best quality.
• For a dairy-free version, substitute milk and butter with appropriate plant-based alternatives, adjusting quantities for consistency.

Keywords: Torta Della Nonna, Italian custard tart, pasta frolla, Italian dessert, lemon pastry cream, pine nuts tart