Go Back
Torta della Nonna

Torta della Nonna

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowls, rolling pin, tart pan, whisk, baking paper, and an oven.

Ingredients
  

  • Ingredients
  • For the Pastry:
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
  • 2-3 tablespoons cold water if needed
  • For the Custard Filling:
  • 2 cups whole milk
  • 1/2 cup sugar
  • 3 large eggs
  • 1/3 cup cornstarch
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon optional, for flavor
  • Pine nuts for topping
  • For Garnish:
  • Powdered sugar
  • Lemon zest optional

Instructions
 

  • Step 1: Make the Pastry
  • Combine Dry Ingredients: In a large mixing bowl, mix the flour, sugar, and salt together.
  • Add Butter: Add the softened butter and mix until the mixture resembles coarse crumbs.
  • Incorporate Egg and Vanilla: Add the egg and vanilla extract. Mix until the dough comes together. If it’s too dry, add a bit of cold water.
  • Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Step 2: Prepare the Custard Filling
  • Heat Milk: In a saucepan, heat the milk over medium heat until it’s just about to simmer.
  • Mix Sugar and Cornstarch: In a separate bowl, whisk together sugar, cornstarch, and eggs until smooth.
  • Combine Mixtures: Gradually add the hot milk to the egg mixture while whisking constantly to prevent curdling. Return this mixture to the saucepan and cook over low heat until thickened, about 5-10 minutes. Stir in the vanilla extract and lemon zest.
  • Cool Custard: Once thickened, transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool.
  • Step 3: Assemble the Torta
  • Preheat Oven: Preheat the oven to 350°F (175°C).
  • Roll Out the Dough: On a floured surface, roll out the pastry dough to fit your tart pan (about 1/8 inch thick).
  • Line the Tart Pan: Place the rolled dough in the tart pan, trimming off any excess. Prick the bottom with a fork to prevent bubbling.
  • Fill with Custard: Pour the cooled custard filling into the pastry shell and spread evenly.
  • Add Toppings: Sprinkle pine nuts on top for added flavor and crunch.
  • Step 4: Bake the Tart
  • Bake: Place the tart in the oven and bake for 35-40 minutes, or until the pastry is golden brown and the custard is set.
  • Cool: Once baked, let the tart cool completely in the pan before removing.
  • Step 5: Serve
  • Garnish: Dust with powdered sugar and lemon zest before serving.
  • Slice and Enjoy: Cut into wedges and enjoy this delightful Italian treat!
  • Variations
  • Chocolate Variation: Add melted chocolate to the custard for a rich chocolate flavor.
  • Fruit Filling: Substitute half of the custard with fresh fruit like strawberries or peaches.
  • Nut-Free Option: Omit the pine nuts or substitute with slivered almonds or pecans.