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
Scale
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
