Description
Torta della Nonna brings pure Italian comfort straight from Tuscany’s kitchens to your dessert plate. Smooth lemon custard nestled in a buttery pastry crust creates a simple yet delightful treat perfect for sharing with family and friends.
Ingredients
Scale
Main Ingredients:
- 2½ cups whole milk
- 2 cups all-purpose flour
- 1 stick (½ cup) cold unsalted butter
- 4 large egg yolks
Supporting Ingredients:
- ½ cup granulated sugar (for custard)
- ½ cup granulated sugar (for pastry)
- ⅓ cup cornstarch
- 2 tablespoons pine nuts
Finishing Ingredients:
- 1 large egg
- 1 egg yolk
- 1 egg yolk (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 teaspoon lemon zest (for pastry)
- Zest of 1 lemon (for custard)
- 1 teaspoon vanilla extract (for pastry)
- 1 teaspoon vanilla extract (for custard)
- Pinch of salt
- Powdered sugar (for dusting)
Instructions
- Blend 2 cups flour, ½ cup sugar, 1 tsp lemon zest, and a pinch of salt in a large mixing bowl. Your pastry foundation starts here.
- Cut ½ cup cold butter into small cubes and incorporate into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Crack 1 whole egg and 1 egg yolk into the crumbly mixture. Gently combine until a soft dough emerges. Avoid overmixing.
- Wrap the dough in plastic film and refrigerate for exactly 30 minutes. This helps develop the pastry’s texture.
- Pour 2½ cups whole milk into a saucepan. Add lemon zest and warm to steaming point over medium heat.
- Whisk 4 egg yolks with ½ cup sugar and ⅓ cup cornstarch in a separate bowl until the mixture turns pale and smooth.
- Slowly stream the hot milk into the egg mixture while continuously whisking. This prevents egg scrambling.
- Transfer the liquid back to the saucepan. Cook at low heat for 3-4 minutes, stirring constantly until the custard thickens.
- Remove from heat and stir in 1 tsp vanilla extract. Let the custard cool completely at room temperature.
- Preheat your oven to 350°F. Position the rack in the center.
- Roll out two-thirds of the chilled dough and line a 9-inch tart pan, pressing gently into the corners.
- Pour the cooled custard into the prepared pastry shell, spreading evenly.
- Roll the remaining dough and create a top layer. Trim and seal the edges carefully.
- Brush the surface with 1 egg yolk mixed with 1 tbsp milk. Sprinkle 2 tbsp pine nuts on top.
- Bake for 35-40 minutes until the crust turns golden brown and crisp.
- Allow the torta to cool completely at room temperature for 2 hours.
- Dust with powdered sugar just before serving for a delicate, elegant finish.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that won’t shrink during baking.
- Use fresh, high-quality lemons for the zest to get the brightest, most vibrant citrus flavor in your custard.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and add a pinch of xanthan gum.
- Pine nuts can be replaced with sliced almonds if you prefer a different nutty topping or have nut allergies.
- Prep Time: 40 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg