Description
Classic Torta della Nonna is a traditional Italian tart with shortcrust, vanilla filling, pine nuts & powdered sugar—elegant, comforting.
Ingredients
For the Pastry:
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2 cups (240g) all-purpose flour
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1/2 cup (100g) superfine sugar
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1 teaspoon lemon zest
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1/2 teaspoon baking powder
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Pinch of salt
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5 oz (140g) unsalted butter, cut into small chunks
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3 egg yolks
For the Pastry Cream Filling:
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2 1/2 cups (590ml) whole milk
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2 teaspoons vanilla extract
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4 egg yolks
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3/4 cup (150g) superfine sugar
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1/4 cup (30g) all-purpose flour
For the Topping:
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1 tablespoon pine nuts
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Powdered sugar, for dusting
Instructions
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In a food processor, combine flour, sugar, lemon zest, baking powder, and salt. Add butter and pulse until crumbly. Mix in egg yolks until dough forms. Wrap and chill for 30 minutes.
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For pastry cream: Heat milk and vanilla until just boiling. In a bowl, whisk egg yolks, sugar, and flour. Slowly add hot milk, whisking. Return to saucepan and cook until thick. Cover with plastic wrap directly on the surface; cool.
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Preheat oven to 350°F (175°C). Roll out 2/3 of the pastry and line a 9-inch tart pan. Add cooled pastry cream. Roll out remaining dough and cover, sealing edges. Top with pine nuts.
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Bake 35–40 minutes until golden. Cool completely. Dust with powdered sugar before serving.
Notes
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Make the pastry cream ahead to save time.
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For extra zest, add a dash of limoncello to the cream.
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Best served chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian