How to Make the Perfect Torta Della Nonna with Italian Custard Recipe
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.
- 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
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
- 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.
- 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.
- Preheat the oven and prepare the pan: Set oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
- 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.
- Fill with pastry cream: Pour the chilled pastry cream into the prepared pastry shell and smooth the surface.
- 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.
- Bake the tart: Bake for 35 to 40 minutes until the crust turns golden and the top is lightly browned.
- 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
