Authentic Italian Torta della Nonna Recipe

Introduction

Torta della Nonna is a classic Italian custard tart beloved for its tender pastry and creamy lemon-infused filling. This traditional recipe is straightforward and yields a delightful dessert perfect for any occasion.

Ingredients

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

Instructions

1. Step 1: In a large mixing bowl, combine the diced butter, flour, sugar, egg, egg yolk, vanilla extract, and salt. Mix until a dough forms.
2. Step 2: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
3. Step 3: Heat the milk in a saucepan until just below boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest.
4. Step 4: Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking until thickened. Remove from heat and stir in butter and vanilla extract.
5. Step 5: Transfer the custard to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin. Let cool at room temperature.
6. Step 6: Preheat the oven to 350°F (175°C).
7. Step 7: Roll out the chilled dough on a floured surface to about ¼ inch thickness.
8. Step 8: Grease a tart pan and line it with the pastry, leaving some overhang. Prick the base with a fork to prevent puffing.
9. Step 9: Pour the cooled custard into the pastry shell, spreading evenly.
10. Step 10: Scatter pine nuts or sliced almonds on top for crunch.
11. Step 11: Bake for 30-35 minutes, until the pastry is golden and custard is set.
12. Step 12: Let the tart cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
13. Step 13: Dust the tart with powdered sugar before serving.

Tips & Variations

• For extra flavor, add a splash of limoncello to the custard while it cools.
• Use almonds instead of pine nuts for a different but equally delicious topping.
• Chilling the dough well is key for a flaky pastry that holds its shape during baking.

Storage

Store the Torta della Nonna in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven if desired, but the tart is best enjoyed fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry and custard ahead of time?

Yes, you can prepare the pastry dough and custard a day in advance. Keep them refrigerated and assemble just before baking for best results.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, but the custard may be slightly less smooth.

Authentic Italian Torta della Nonna Recipe

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Authentic Italian Torta della Nonna is a traditional custard tart featuring a buttery pastry crust filled with smooth lemon-scented custard and topped with crunchy pine nuts or almonds. This classic dessert offers a perfect balance of creamy richness and nutty texture, making it an irresistible treat for any occasion.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the 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

For the 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

For Topping:

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

Instructions

1. Make the Pastry: In a large mixing bowl, combine diced butter, all-purpose flour, sugar, egg, egg yolk, vanilla extract, and a pinch of salt. Mix the ingredients until a cohesive dough forms.
2. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up for easier handling and better texture during baking.
3. Prepare the Custard: Heat the milk in a saucepan until just below boiling. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and lemon zest until smooth.
4. Combine Mixtures: Slowly 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, stirring constantly, until thickened to a custard consistency. Remove from heat and stir in butter and vanilla extract.
5. Cool the Custard: Transfer the custard to a bowl, cover with plastic wrap pressed directly on the surface to prevent skin formation, and let it cool to room temperature.
6. Preheat Oven: Preheat your oven to 350°F (175°C) while the custard cools.
7. Roll Out the Dough: On a floured surface, roll out the chilled dough to approximately ¼ inch thickness.
8. Prepare Tart Pan: Grease a tart pan and line it with the rolled-out pastry, leaving an overhang. Prick the base with a fork to prevent puffing during baking.
9. Fill the Tart: Pour the cooled custard evenly into the pastry shell.
10. Add Toppings: Scatter pine nuts or sliced almonds over the custard for added texture and flavor.
11. Bake: Bake in the preheated oven for 30–35 minutes, or until the pastry is golden and the custard is set.
12. Cool Completely: Let the tart cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.
13. Dust with Powdered Sugar: Just before serving, dust the tart with powdered sugar for a beautiful, elegant finish.

Notes

• Ensure the dough is well chilled before rolling out to prevent shrinking during baking.
• Pressing plastic wrap directly onto the custard while cooling prevents a skin from forming.
• Use fresh lemon zest for the best vibrant flavor in the custard.
• You can substitute pine nuts with sliced almonds or other nuts to vary the texture.
• This tart is best served at room temperature or chilled for a few hours.

Keywords: Torta della Nonna, Italian custard tart, lemon custard tart, pine nuts tart, traditional Italian dessert, homemade tart recipe