Description
Classic Torta della Nonna is a traditional Italian tart with shortcrust, vanilla filling, pine nuts & powdered sugar—elegant, comforting.
Ingredients
For the Pastry:
2 cups (240g) all-purpose flour
1/2 cup (100g) superfine sugar
1 teaspoon lemon zest
1/2 teaspoon baking powder
Pinch of salt
5 oz (140g) unsalted butter, cut into small chunks
3 egg yolks
For the Pastry Cream Filling:
2 1/2 cups (590ml) whole milk
2 teaspoons vanilla extract
4 egg yolks
3/4 cup (150g) superfine sugar
1/4 cup (30g) all-purpose flour
For the Topping:
1 tablespoon pine nuts
Powdered sugar, for dusting
Instructions
In a food processor, combine flour, sugar, lemon zest, baking powder, and salt. Add butter and pulse until crumbly. Mix in egg yolks until dough forms. Wrap and chill for 30 minutes.
For pastry cream: Heat milk and vanilla until just boiling. In a bowl, whisk egg yolks, sugar, and flour. Slowly add hot milk, whisking. Return to saucepan and cook until thick. Cover with plastic wrap directly on the surface; cool.
Preheat oven to 350°F (175°C). Roll out 2/3 of the pastry and line a 9-inch tart pan. Add cooled pastry cream. Roll out remaining dough and cover, sealing edges. Top with pine nuts.
Bake 35–40 minutes until golden. Cool completely. Dust with powdered sugar before serving.
Notes
Make the pastry cream ahead to save time.
For extra zest, add a dash of limoncello to the cream.
Best served chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian