📝 About This Recipe
A cornerstone of Tuscan pastry, Torta della Nonna is a sublime celebration of simple, high-quality ingredients. This elegant dessert features a crisp, buttery shortcrust pastry (pasta frolla) filled with a silky, lemon-scented pastry cream and finished with a crunchy topping of pine nuts and powdered sugar. It is the ultimate comfort food for Italians, offering a perfect balance of textures and a nostalgic aroma that fills the kitchen with warmth.
🥗 Ingredients
Pasta Frolla (Shortcrust Pastry)
- 450 grams All-purpose flour (sifted)
- 200 grams Unsalted butter (cold, cubed)
- 160 grams Granulated sugar
- 2 large Eggs (plus 1 egg yolk)
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Baking powder (optional, for a slightly softer crumb)
- 1 pinch Salt
Crema Pasticcera (Pastry Cream Filling)
- 750 ml Whole milk
- 6 large Egg yolks
- 180 grams Granulated sugar
- 60 grams Cornstarch (or rice starch for a lighter texture)
- 2 large strips Lemon peel (avoid the white pith)
- 1 Vanilla bean (split and seeds scraped)
Topping and Finishing
- 50 grams Pine nuts (soaked in water for 10 minutes to prevent burning)
- 2 tablespoons Powdered sugar (for dusting)
- 1 tablespoon Milk or egg wash (to brush the top)
👨🍳 Instructions
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1
Prepare the pasta frolla: In a large bowl or food processor, pulse the flour, sugar, salt, and cold cubed butter until the mixture resembles coarse sand.
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2
Add the eggs, extra yolk, and lemon zest. Knead quickly by hand until a smooth dough forms. Do not overwork it. Wrap in plastic and refrigerate for at least 1 hour.
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3
Make the custard: In a medium saucepan, heat the milk with the lemon peel strips and vanilla seeds/pod until it just begins to simmer. Remove from heat.
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4
In a separate heatproof bowl, whisk the 6 egg yolks with the sugar until pale. Sift in the cornstarch and whisk until smooth.
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5
Temper the eggs by slowly pouring a small ladle of hot milk into the egg mixture while whisking constantly. Gradually add the rest of the milk.
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6
Return the mixture to the saucepan over medium-low heat. Cook, whisking vigorously, until the cream thickens significantly and begins to bubble. Remove the lemon peel.
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7
Transfer the custard to a shallow dish, cover with plastic wrap touching the surface (to prevent a skin), and let it cool completely.
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8
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch (24cm) tart tin, preferably with a removable bottom.
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9
Divide the chilled dough: use 2/3 for the base and 1/3 for the top. Roll out the larger portion on a floured surface to about 3-4mm thickness and line the tart tin.
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10
Prick the bottom of the pastry with a fork. Pour the cooled pastry cream into the shell and level it with a spatula.
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11
Roll out the remaining dough into a circle large enough to cover the tart. Place it over the cream and pinch the edges together to seal the tart tightly.
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12
Brush the top lightly with milk or egg wash. Scatter the soaked (and drained) pine nuts over the top, pressing them slightly into the dough.
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13
Bake for 45-50 minutes until the pastry is golden brown. If the pine nuts brown too quickly, cover loosely with foil for the last 10 minutes.
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14
Allow the tart to cool completely in the tin, then refrigerate for at least 2 hours to allow the custard to set before slicing.
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15
Before serving, dust generously with powdered sugar for the signature 'Nonna' look.
💡 Chef's Tips
Ensure the pastry cream is completely cold before filling the tart, otherwise the dough will become soggy. Soaking the pine nuts in water for 10 minutes before topping ensures they toast beautifully without burning in the long bake. Don't overwork the pasta frolla; the heat from your hands can melt the butter, resulting in a tough rather than crumbly crust. If the dough is too crumbly to roll, add a teaspoon of ice-cold water; if too sticky, chill it for another 30 minutes. For the most authentic flavor, use organic lemons as the zest and peel provide the primary aromatic profile.
🍽️ Serving Suggestions
Serve with a glass of chilled Vin Santo, the traditional Tuscan dessert wine. A dollop of lightly sweetened whipped cream or a few fresh berries on the side adds a bright contrast. Pairs beautifully with a strong Italian espresso or a creamy cappuccino in the afternoon. Serve at room temperature to fully appreciate the silky texture of the custard. For a festive touch, drizzle a little honey over the pine nuts just before serving.