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Torta della Nonna is a classic Italian dessert made with a buttery shortcrust pastry filled with creamy lemon custard, topped with pine nuts and powdered sugar. Simple, elegant, and full of comforting flavor, it's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pastry (Pasta Frolla)
  • 2½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • ⅔ cup unsalted butter (cold, cut into cubes)
  • 2 eggs
  • Zest of ½ lemon
  • ⅛ tsp Pinch of salt
  • ½ tsp baking powder
Custard Cream (Crema Pasticcera)
  • 2 cups whole milk
  • ⅓ cup cornstarch (or flour)
  • 4 egg yolks
  • ½ cup granulated sugar
  • Zest of ½ lemon
  • 1½ tsp vanilla extract
Topping:
  • 2½ tbsp pine nuts
  • Powdered sugar, for dusting

Equipment

  • 10-inch tart pan

Method
 

Custard Cream:
  1. Heat milk with lemon zest (and vanilla if using) in a saucepan until just starting to simmer.
  2. In a bowl, whisk yolks with sugar until pale. Add cornstarch and mix well.
  3. Slowly pour hot milk into yolk mixture while whisking.
  4. Return to pan and cook over low heat, stirring constantly, until thickened (~5–7 min).
  5. Transfer to a bowl, cover with plastic wrap (touching the surface), and cool completely.
Pastry Dough
  1. Mix flour, sugar, lemon zest, and salt in a bowl.
  2. Add the cold butter and work it into the flour mixture using your fingertips until it resembles coarse crumbs
  3. Add eggs and mix until a dough forms. Do not overwork.
  4. Divide dough: 2/3 for the base, 1/3 for the top.
Assemble
  1. Preheat oven to 170°C (340°F).
  2. Roll out the larger pastry piece and line a 9-inch (23 cm) tart pan (bottom and sides).
  3. Fill with the cooled custard cream.
  4. Roll out remaining dough and lay over the top. Seal edges well.
  5. Sprinkle pine nuts on top and gently press them in.
  6. Bake for 40–45 minutes until golden.
  7. Cool completely. Dust with powdered sugar before serving.

Notes

Blind-baking: Prevent soggy bottom: bake the base for 10 minutes before adding the custard if you prefer a crispier crust.
Cool the custard: Let the custard cool completely before filling the tart to avoid a soggy pastry.
Adding a twist: Try adding a touch of orange zest or a spoonful of liqueur (like Limoncello) to the custard for extra depth.
Storage: Store in the fridge, covered, for up to 3–4 days. Best enjoyed chilled or at room temperature. The baked tart can be frozen for up to 1 month. Thaw overnight in the fridge before serving.