- 2 cups whole milk
- Zest of 1 lemon
- 1/2 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter (for richness)
For the Topping:
- 1/2 cup pine nuts
- Powdered sugar (for dusting)
Step-by-Step Instructions
1. Make the Pastry Dough
- In a large mixing bowl, whisk together the flour, sugar, lemon zest, and salt.
- Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Beat the egg, egg yolk, and vanilla extract together in a small bowl, then gradually add it to the flour mixture. Mix until the dough comes together.
- Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
2. Prepare the Custard Filling
- In a medium saucepan over medium heat, warm the milk, lemon zest, and vanilla bean (or extract) until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually temper the hot milk into the egg mixture by whisking a small amount of milk into the eggs before combining everything back into the saucepan.
- Cook the custard over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes).
- Remove from heat and stir in the butter until melted and fully incorporated. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool slightly.
3. Assemble the Tart
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan or springform pan.
- Roll out one disc of dough on a lightly floured surface to fit the bottom and sides of the pan. Press it gently into place.
- Spread the cooled custard evenly over the pastry base.
- Roll out the second disc of dough and place it over the custard, sealing the edges by pressing them together. Trim any excess dough.
4. Bake
- Brush the top of the tart with a beaten egg yolk for a golden finish.
- Sprinkle the pine nuts evenly over the top.
- Bake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and the filling is set.
5. Cool and Serve
- Remove the tart from the oven and let it cool completely in the pan.
- Dust generously with powdered sugar before slicing.
- Enjoy every bite of this delicate, nutty, and indulgent Torta della Nonna!
- Perfect as a standalone dessert or paired with a dollop of whipped cream or a scoop of vanilla gelato for extra indulgence.
Tips for Success
- Use Fresh Ingredients: Fresh lemon zest and high-quality vanilla make a noticeable difference in flavor.
- Toast Pine Nuts: Lightly toast the pine nuts in a dry skillet for added aroma and crunch.
- Switch Nuts: Substitute pine nuts with almonds or hazelnuts for variety.
- Store Leftovers: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving.
Why This Recipe Works
This Torta della Nonna combines the buttery flakiness of Italian pastry with the creamy richness of lemon-infused custard and the nutty crunch of toasted pine nuts into a dessert that’s both satisfying and indulgent. The customizable options allow you to tailor the recipe to your taste, while the straightforward preparation ensures consistent results without requiring advanced baking skills. Whether served as a standalone treat or customized with your favorite flavors, this recipe delivers big on taste and simplicity.
Conclusion: A Dessert Everyone Will Love
Whether you’re craving something sweet and creamy, looking for a way to bring a touch of Italy to your table, or simply want to enjoy a homemade treat, this Torta della Nonna is sure to delight. Its bold flavors, satisfying textures, and timeless appeal make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this classic tart might just inspire others to try it too! 🍴✨
