Description
Torta della Nonna (Italian Custard Pie) is a classic Italian dessert made with lemon-scented shortcrust pastry, rich pastry cream, and toasted pine nuts. Perfect for family gatherings or holidays.
Ingredients
Units
Scale
For the Shortcrust Pastry:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 stick (1/2 cup) unsalted butter, chilled and cubed
- Zest of 1 lemon
- 1 large egg
- Pinch of salt
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup sugar
- 4 large egg yolks
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
Topping:
- 1/2 cup pine nuts
- Powdered sugar (for dusting)
Instructions
Preparing the Pastry:
- Make the dough: In a food processor, pulse together the flour, sugar, butter, and lemon zest until the mixture resembles coarse crumbs. Add the egg and process until the dough comes together.
- Chill the dough: Divide into two portions (2/3 for the base, 1/3 for an optional top crust) and chill for 30 minutes.
- Bake the base: Roll out the larger portion of dough and blind-bake at 350°F for 20 minutes. Let cool.
Prepare the Custard:
- Make the pastry cream: Heat the milk. Whisk together sugar, egg yolks, flour, and vanilla. Combine with the milk and cook until thickened.
Assemble and Bake:
- Fill and top: Pour the custard into the tart shell. Scatter pine nuts on top. If desired, add an extra dough layer beneath the pine nuts.
- Bake: Bake for 30-35 minutes or until golden.
Notes
You can skip the extra top layer of dough and simply add the pine nuts for a lighter finish.
For an extra layer of flavor, add a dash of almond extract to the pastry cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 390
- Sugar: 18g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Protein: 7g
- Cholesterol: 200mg