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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.

Ingredients

Scale

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

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