How to Make the Perfect Torta Della Nonna with Italian Custard Recipe
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.
- 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
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 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.
- 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.
- Preheat oven and prepare tart pan: Set oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom thoroughly.
- 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.
- Fill with pastry cream: Spoon the chilled pastry cream into the tart shell and smooth the top evenly.
- 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.
- Add topping: Evenly sprinkle pine nuts over the top of the tart to add a toasted crunch.
- Bake: Bake the tart for 35–40 minutes until the pastry is golden brown and pine nuts are lightly toasted.
- 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