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

Introduction

Torta Della Nonna is a classic Italian tart featuring a crisp, buttery pastry filled with rich, creamy custard and topped with fragrant pine nuts. This delightful dessert combines simple ingredients to create a comforting treat that’s perfect for any occasion.

Ingredients

• 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)
• 2 cups whole milk
• 1/4 cup cornstarch
• Zest of 1 lemon
• 4 large egg yolks
• 1/3 cup pine nuts
• Powdered sugar, for dusting

Instructions

1. Step 1: To make the pastry cream, heat the milk with the lemon zest in a saucepan over medium heat until it just begins to steam. Avoid boiling.
2. Step 2: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
3. Step 3: Slowly pour the hot milk into the egg mixture while 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, then pour into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill until completely cold.
5. Step 5: For the pastry dough, combine flour, sugar, and salt in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Step 6: Add egg yolks and vanilla extract. Mix just until the dough begins to come together, adding cold water only if needed.
7. Step 7: Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
8. Step 8: Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
9. Step 9: Roll out two-thirds of the chilled dough and press it into the bottom and sides of the tart pan.
10. Step 10: Fill the pastry shell with the chilled pastry cream and smooth the top.
11. Step 11: Roll out the remaining dough and place it over the filling, sealing the edges. You can also arrange the dough as strips to create a lattice top.
12. Step 12: Sprinkle the pine nuts evenly over the top.
13. Step 13: Bake for 35–40 minutes until the crust is golden and the top is lightly browned.
14. Step 14: Let the tart cool completely in the pan. Dust with powdered sugar before serving.

Tips & Variations

• Use chilled butter and cold water sparingly to make a tender, flaky pastry dough.
• For extra lemon flavor, add a little lemon juice to the pastry cream along with the zest.
• Toast the pine nuts lightly before sprinkling for a deeper, nuttier flavor.
• Try adding a thin layer of jam under the custard for a fruity twist.

Storage

Store the Torta Della Nonna in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Reheat slightly at room temperature before serving, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pine nuts?

Yes, toasted almonds or chopped hazelnuts can be used as a substitute, but pine nuts give the traditional flavor and texture.

Is it possible to make the pastry cream ahead of time?

Absolutely. The pastry cream can be made up to two days in advance and stored in the refrigerator, covered tightly to prevent skin from forming.

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

Print Recipe

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4.9 from 71 reviews

This classic Italian dessert, Torta Della Nonna, features a buttery pasta frolla tart filled with rich and creamy homemade custard, topped with crunchy pine nuts and a dusting of powdered sugar. A perfect balance of textures and flavors, this traditional treat is an elegant yet approachable baking project.

• 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
• Diet: Vegetarian

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 milk and lemon zest in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth. Gradually temper the egg mixture by slowly adding the hot milk while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and creamy. Remove from heat, stir in vanilla extract, cover with plastic wrap on the surface to prevent a skin, and chill until cold.
2. Make the pastry dough: In a bowl, combine flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add egg yolks and vanilla, mixing just until dough begins to come together, adding cold water if necessary. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Preheat oven and prepare tart pan: Set oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom thoroughly.
4. Roll out dough base: Roll out two-thirds of the chilled dough and press it into the bottom and sides of the prepared tart pan, forming an even crust shell.
5. Fill with pastry cream: Spoon the chilled pastry cream into the tart shell and smooth the top evenly.
6. Cover with remaining dough: Roll out the remaining dough and either place it as a full top crust or cut into strips to form a lattice. Seal the edges well to enclose the filling.
7. Add topping: Evenly sprinkle pine nuts over the top of the tart to add a toasted crunch.
8. Bake: Bake the tart for 35–40 minutes until the pastry is golden brown and pine nuts are lightly toasted.
9. Cool and serve: Allow the tart to cool completely in the pan before removing. Dust the top with powdered sugar before slicing and serving.

Notes

• Ensure the milk is hot but not boiling when tempering eggs to prevent curdling.
• Keep butter cold when making pastry dough to achieve a flaky texture.
• Chilling the dough before rolling helps maintain its structure during baking.
• The lemon zest adds a subtle citrus aroma that brightens the custard flavor.
• You can use a lattice top for a decorative touch or a full crust for a traditional look.
• Serve cool or at room temperature for best flavor and texture.

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