Torta della Nonna – Creamy Lemon Custard Cake Recipe
If you’ve ever longed for a dessert that feels like a warm embrace from a loving grandmother, then you’re going to fall head over heels for Torta della Nonna – Creamy Lemon Custard Cake. This Italian classic wraps up a silky, lemon-kissed custard in tender pastry, all crowned with buttery pine nuts and a dusting of powdered sugar. Each bite strikes that perfect balance of homey comfort and elegant flavor, making it a favorite for celebrations, Sunday dinners, or moments when you want to treat yourself to something truly magical.
Ingredients You’ll Need
Let’s talk about the magic behind Torta della Nonna – Creamy Lemon Custard Cake: simple, honest ingredients that come together to make something unforgettable. Each component plays a pivotal role, from the buttery crust to the luscious lemon custard and classic pine nut topping. Here’s what you’ll need (along with a few helpful tips for best results)!
- All-purpose flour: Use a good-quality flour for a sturdy yet tender pastry base—the structure of the cake depends on it.
- Granulated sugar: Adds just the right amount of sweetness to both dough and custard without overpowering the zesty lemon.
- Baking powder: A pinch provides lift, helping the crust turn out light rather than dense.
- Salt: Just a touch enhances all the other flavors and keeps the dessert from tasting flat.
- Unsalted butter (cold, cubed): Cold butter creates a perfectly crumbly, melt-in-your-mouth crust—no substitutes here!
- Large eggs: Essential for binding the dough and enriching the custard’s luxurious texture.
- Pure vanilla extract: Don’t skimp; real vanilla deepens both the pastry and the custard’s flavor.
- Cold water: Only as needed, to bring the dough together without making it sticky.
- Whole milk: Choose full-fat milk to achieve the creaminess that defines the filling.
- Lemon zest: The fragrant oils in lemon zest are what give the filling its signature zing. Fresh zest makes all the difference!
- Egg yolks: These add a rich color and satiny texture to the custard.
- Cornstarch: The secret to thickening the custard without any floury taste—don’t leave this out.
- Pine nuts: Delicate, buttery, and slightly sweet; they create a golden, traditional finish.
- Powdered sugar: A pretty sprinkle adds sweetness and the iconic look right before serving.
How to Make Torta della Nonna – Creamy Lemon Custard Cake
Step 1: Make the Pastry Dough
Start by whisking together the flour, granulated sugar, baking powder, and salt in a large bowl. Using a pastry cutter (or your fingertips if you like to get hands-on), cut in the cold, cubed butter until the mixture looks like rustic breadcrumbs. Add in the eggs and vanilla, then gently mix until a soft dough forms. If the dough feels too dry, a splash or two of cold water is all you need—just until it comes together. Gather it into a disk, wrap tightly in plastic wrap, and let it chill in the refrigerator for at least 30 minutes. Chilling is your secret for a flaky, flavorful pastry.
Step 2: Prepare the Lemon Custard
While the dough rests, infuse the milk. Combine the milk and lemon zest in a saucepan over medium heat, warming until it’s steaming but not boiling—this gently draws out the lemon’s fragrant oils. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until it’s pale and silky. Now, gradually whisk in the hot milk to temper the eggs (this keeps your custard creamy, not scrambled!). Pour everything back into the pan and cook on medium-low, stirring constantly, until it thickens to a dreamy, pudding-like consistency—about five minutes. Remove from heat and stir in vanilla. Cool the custard with a piece of plastic wrap pressed directly on its surface, keeping it velvety smooth.
Step 3: Assemble the Cake
Preheat your oven to 350°F (175°C) and butter a 9-inch tart pan. Roll out two-thirds of your chilled dough to fit the bottom and sides—patch any cracks as you go, no one will know! Pour in all that cooled lemon custard and smooth the surface. Take the rest of your dough, roll it out, and gently lay it across the top, pinching the edges closed. Sprinkle pine nuts evenly over the top for a classic look and subtle crunch.
Step 4: Bake and Finish
Bake the torta for 35–40 minutes, checking that the pastry turns gorgeously golden and the pine nuts are lightly toasted. Let it cool completely on a wire rack. Dust generously with powdered sugar right before serving, and watch the transformation from simple tart to showstopping masterpiece.
How to Serve Torta della Nonna – Creamy Lemon Custard Cake
Garnishes
A generous dusting of powdered sugar is the finishing touch for Torta della Nonna – Creamy Lemon Custard Cake. For a bit of extra flair, try arranging a few thin lemon slices or a scattering of fresh berries on the side. The golden pine nuts are iconic, so let them shine right on top.
Side Dishes
This dessert pairs wonderfully with a simple espresso, a glass of dessert wine, or a scoop of lightly sweetened whipped cream. If you’re serving a full Italian meal, a fresh fruit salad or some tart berries can be a refreshing counterpoint to the creamy custard.
Creative Ways to Present
You can serve Torta della Nonna – Creamy Lemon Custard Cake as elegant individual slices on dessert plates with a drizzle of lemon syrup or honey. For parties, cut it into small bars and stack them on a rustic wooden board. Miniature tartlets using the same recipe are perfect for afternoon tea or a fancy brunch table—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Cover leftover Torta della Nonna – Creamy Lemon Custard Cake tightly with plastic wrap and store it in the refrigerator. It will keep beautifully for up to three days, and some say the flavors deepen as it sits overnight.
Freezing
Although best enjoyed fresh, you can freeze slices of Torta della Nonna – Creamy Lemon Custard Cake for up to a month. Wrap each slice tightly in plastic wrap and place in an airtight container. Thaw in the fridge for several hours before serving for best texture.
Reheating
There’s no need to reheat, as this cake shines when served chilled or at room temperature. If you prefer it slightly warm, pop a slice in the oven at 300°F for 5–10 minutes. Avoid microwaving, which can make the custard rubbery.
FAQs
Can I make the pastry dough in advance?
Absolutely! The pastry dough for Torta della Nonna – Creamy Lemon Custard Cake can be made a day or two ahead and stored in the fridge. Just let it soften slightly at room temperature before rolling it out for easier handling.
What if I don’t have pine nuts?
Pine nuts are traditional, but if they’re unavailable or too pricey, sliced almonds make a lovely substitute for the topping. They toast up beautifully and still give you that signature crunch.
How can I boost the lemon flavor?
For an even brighter lemony zing in Torta della Nonna – Creamy Lemon Custard Cake, stir in 1–2 tablespoons fresh lemon juice to the custard after cooking but before cooling. Zesting an additional lemon into the filling also amps up the aromatic flavor.
Is it possible to make this gluten-free?
Yes, you can substitute a good-quality gluten-free all-purpose baking blend for the regular flour. Check that your cornstarch is gluten-free too, and proceed as usual—the result will still delight!
Can I use a different pan size?
A standard 9-inch tart pan works best for Torta della Nonna – Creamy Lemon Custard Cake, but you can use an 8-inch pan for a slightly thicker cake. If using a larger pan, keep in mind the filling and crust will be thinner, so adjust baking time as needed.
Final Thoughts
There’s just something so special about gathering around a table to share Torta della Nonna – Creamy Lemon Custard Cake with the people you love. It’s comfort, celebration, and just the right touch of lemony sunshine, all in one beautiful dessert. Give it a try—you’ll soon have a new family favorite in your recipe box!
Print
Torta della Nonna – Creamy Lemon Custard Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Torta della Nonna, a traditional Italian dessert, features a luscious lemon custard encased in a buttery pastry shell. This creamy custard cake topped with pine nuts is a delightful treat for any occasion.
Ingredients
Pastry Dough:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter (cold, cut into cubes)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons cold water (if needed)
Lemon Custard Filling:
- 2 cups whole milk
- Zest of 1 lemon
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of salt
Topping:
- ¼ cup pine nuts
- Powdered sugar for dusting
Instructions
- Make the Pastry Dough – In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add eggs, vanilla; mix until dough forms, adding water if needed. Shape into a disk, refrigerate.
- Prepare the Lemon Custard – Heat milk and lemon zest in a saucepan. Whisk egg yolks, sugar, cornstarch, and salt. Pour hot milk into yolk mixture, cook until thickened. Stir in vanilla, cool.
- Assemble the Cake – Preheat oven, grease a tart pan. Roll out dough, fit into pan. Pour custard, top with remaining dough, pine nuts.
- Bake and Finish – Bake until golden. Cool, dust with powdered sugar before serving.
Notes
- For a stronger lemon flavor, add 1–2 tablespoons lemon juice to the custard after removing it from the heat.
- This tart is best served slightly chilled and can be made a day ahead.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg
