How to Make the Perfect Torta Della Nonna with Italian Custard Recipe

Introduction

Torta Della Nonna is a classic Italian dessert featuring a crisp, buttery pastry filled with smooth, fragrant custard. This delightful tart, topped with pine nuts and a dusting of powdered sugar, is perfect for sharing and sure to impress.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar (for pastry)
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 large egg yolks (for pastry)
• 1 teaspoon vanilla extract (for pastry)
• 1–2 tablespoons cold water (if needed)
• 2 cups whole milk
• 1/2 cup granulated sugar (for custard)
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract (for custard)
• Zest of 1 lemon
• 4 large egg yolks (for custard)
• 1/3 cup pine nuts
• Powdered sugar, for dusting

Instructions

1. Step 1: To make the pastry cream, heat the milk with lemon zest in a saucepan over medium heat until just steaming, not boiling.
2. Step 2: In a separate bowl, whisk sugar, egg yolks, and cornstarch together until smooth and pale.
3. Step 3: Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
4. Step 4: Remove from heat, stir in vanilla extract, cover with plastic wrap directly on the surface, and chill until completely cold.
5. Step 5: For the pastry, combine flour, sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
6. Step 6: Add egg yolks and vanilla extract; mix just until dough begins to come together, adding cold water only if needed.
7. Step 7: Form dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
8. Step 8: Preheat oven to 350°F (175°C) and grease a 9-inch tart pan with removable bottom.
9. Step 9: Roll out two-thirds of the dough and press into the bottom and sides of the tart pan.
10. Step 10: Fill the pastry shell with chilled pastry cream and smooth the surface.
11. Step 11: Roll out remaining dough and cover the filling, sealing the edges or creating a lattice top.
12. Step 12: Sprinkle pine nuts evenly over the top.
13. Step 13: Bake for 35–40 minutes until the crust is golden and the top lightly browned.
14. Step 14: Let the tart cool completely in the pan, then dust with powdered sugar before serving.

Tips & Variations

• Use cold butter and chill the dough well to ensure a tender, flaky pastry.
• Add a splash of limoncello or orange zest to the custard for an extra citrusy note.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for baking.
• If pine nuts are unavailable, slivered almonds offer a nice alternative topping.

Storage

Store the cooled Torta Della Nonna covered in the refrigerator for up to 3 days. To enjoy, bring it to room temperature or warm it slightly in the oven for a few minutes. Avoid freezing, as the custard texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream in advance?

Yes, the pastry cream can be made up to two days ahead. Keep it covered tightly with plastic wrap on the surface to prevent a skin from forming and refrigerate until needed.

What if my pastry dough is too dry?

If the dough feels crumbly and won’t come together, add cold water tablespoon by tablespoon until it holds together without being sticky.

How to Make the Perfect Torta Della Nonna with Italian Custard Recipe

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This classic Italian dessert, Torta Della Nonna, features a crisp and buttery pasta frolla pastry filled with rich, smooth Italian custard cream (crema pasticcera) and topped with toasted pine nuts and a dusting of powdered sugar. It’s a perfect balance of creamy, nutty, and sweet flavors that’s ideal for any special occasion or indulgent treat.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the pastry (pasta frolla):

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1–2 tablespoons cold water (if needed)

For the pastry cream filling (crema pasticcera):

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

For the topping:

• 1/3 cup pine nuts
• Powdered sugar, for dusting

Instructions

1. Prepare the pastry cream: Heat the whole milk and lemon zest in a saucepan over medium heat until steaming but not boiling. Meanwhile, whisk sugar, egg yolks, and cornstarch in a bowl until smooth and pale. Slowly temper the egg mixture by pouring in hot milk while whisking continuously. Return this mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla extract, transfer to a bowl, cover with plastic wrap directly on top, and refrigerate until fully cooled.
2. Make the pastry dough: In a mixing bowl, combine flour, sugar, and salt. Cut in cold cubed butter until the mixture resembles coarse crumbs. Add egg yolks and vanilla extract, mixing gently until the dough just begins to come together. Add cold water if necessary. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven and prepare the pan: Set oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
4. Shape the crust: Roll out two-thirds of the chilled dough to fit the bottom and sides of the tart pan. Press it evenly and neatly into the pan.
5. Fill with pastry cream: Pour the chilled pastry cream into the prepared pastry shell and smooth the surface.
6. Top the tart: Roll out the remaining dough and either cover the tart fully by sealing the edges or create a lattice pattern. Sprinkle pine nuts evenly over the top.
7. Bake the tart: Bake for 35 to 40 minutes until the crust turns golden and the top is lightly browned.
8. Cool and serve: Allow the tart to cool completely in the pan. Dust with powdered sugar before slicing and serving.

Notes

• Ensure the pastry cream is fully chilled before filling the tart to prevent a soggy crust.
• If the dough is too crumbly, add cold water sparingly one tablespoon at a time.
• Use a tart pan with a removable bottom for easy slicing and serving.
• Toast pine nuts lightly before topping for enhanced flavor if desired.
• Store leftovers refrigerated and consume within 2-3 days for best freshness.

Keywords: Torta Della Nonna, Italian custard tart, crema pasticcera, pasta frolla, Italian dessert, pine nuts tart