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

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/how-to-make-the-perfect-torta-della-nonna-with-italian-custard-recipe/