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Authentic Italian Torta della Nonna Recipe

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5 from 149 reviews

Authentic Italian Torta della Nonna is a classic custard tart featuring a buttery pastry filled with smooth lemon-scented custard and topped with crunchy pine nuts or sliced almonds. This homemade recipe offers a perfect balance of creamy, nutty, and sweet flavors, ideal for any occasion or a delightful dessert.

Ingredients

Pastry

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and diced
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • A pinch of salt

Custard

  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1/3 cup cornstarch
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Topping

  • Pine nuts or sliced almonds (to taste)
  • Powdered sugar (for dusting)

Instructions

  1. Make the Pastry: In a large mixing bowl, combine the diced butter, all-purpose flour, sugar, egg, egg yolk, vanilla extract, and salt. Mix until a smooth dough forms.
  2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up for easier handling.
  3. Prepare the Custard: Heat the milk in a saucepan until just below boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest until smooth.
  4. Combine Mixtures: Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens to a pudding-like consistency. Remove from heat and stir in butter and vanilla extract.
  5. Cool the Custard: Transfer custard to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
  6. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart.
  7. Roll Out the Dough: On a floured surface, roll out the chilled dough to about ¼ inch thickness.
  8. Prepare the Tart Pan: Grease a tart pan and line it with the rolled-out pastry, ensuring some overhang. Prick the dough base with a fork to prevent puffing during baking.
  9. Fill the Tart: Pour the cooled custard into the pastry shell, spreading it evenly across the surface.
  10. Add Toppings: Scatter pine nuts or sliced almonds over the custard for added texture and flavor.
  11. Bake: Place the tart in the oven and bake for 30-35 minutes until the pastry is golden brown and the custard is set.
  12. Cool Completely: Allow the tart to cool in the pan for 30 minutes, then transfer to a wire rack to cool fully.
  13. Dust with Powdered Sugar: Just before serving, dust the tart with powdered sugar for an elegant and sweet finish.

Notes

  • Chilling the dough is essential to prevent shrinkage and ensure crispness.
  • Be careful when tempering the eggs with hot milk to avoid scrambling.
  • Pressing plastic wrap directly onto custard prevents a skin from forming.
  • You can substitute sliced almonds for pine nuts based on preference or availability.
  • For extra flavor, add a teaspoon of lemon juice along with the zest in the custard.
  • Leftover tart can be stored covered in the refrigerator for up to 2 days.

Find it online: https://alinacooks.com/authentic-italian-torta-della-nonna-recipe/