Ingredients
Equipment
Instructions
Custard Cream:
- Heat milk with lemon zest (and vanilla if using) in a saucepan until just starting to simmer.
- In a bowl, whisk yolks with sugar until pale. Add cornstarch and mix well.
- Slowly pour hot milk into yolk mixture while whisking.
- Return to pan and cook over low heat, stirring constantly, until thickened (~5–7 min).
- Transfer to a bowl, cover with plastic wrap (touching the surface), and cool completely.
Pastry Dough
- Mix flour, sugar, lemon zest, and salt in a bowl.
- Add the cold butter and work it into the flour mixture using your fingertips until it resembles coarse crumbs
- Add eggs and mix until a dough forms. Do not overwork.
- Divide dough: 2/3 for the base, 1/3 for the top.
Assemble
- Preheat oven to 170°C (340°F).
- Roll out the larger pastry piece and line a 9-inch (23 cm) tart pan (bottom and sides).
- Fill with the cooled custard cream.
- Roll out remaining dough and lay over the top. Seal edges well.
- Sprinkle pine nuts on top and gently press them in.
- Bake for 40–45 minutes until golden.
- Cool completely. Dust with powdered sugar before serving.
Notes
Use Cold Butter for the Pastry: When making the pasta frolla (shortcrust pastry), use cold, cubed butter straight from the fridge. This keeps the dough crumbly and tender, the key to a flaky base. Don’t overwork the dough, or it may become tough.
Chill the Dough Twice: First chill after mixing (wrap and refrigerate for 30–60 mins). Second chill after lining the pan with dough, helps prevent shrinkage during baking.
Cook the Custard Properly: Stir the crema pasticcera constantly to prevent lumps. Use medium-low heat and cook until thick enough to coat the back of a spoon. Strain the custard for a perfectly smooth texture.
Prevent a Soggy Bottom: Blind-bake the bottom crust for a few minutes before adding the custard.
Don’t Overfill with Custard: Leave a little room at the top when adding custard, it expands slightly during baking and might overflow if filled to the brim.
Use Lightly Toasted Pine Nuts: Toast pine nuts lightly in a dry pan before topping the cake. It brings out their natural oils and adds a rich, nutty aroma. Raw pine nuts taste bland in comparison.
Chill Before Serving: Once baked and cooled, refrigerate for at least 4 hours or overnight. This helps the custard set completely and makes slicing clean and easy.
Dust Right Before Serving: Wait until serving time to dust the top for the prettiest finish.
Estimated nutrition breakdown for Torta della Nonna, a classic Italian custard tart with shortcrust pastry, pastry cream, and pine nuts.
Serving size: 1 slice (1/8 of a 9-inch tart, ~120 g)
The calories come primarily from butter in the shortcrust pastry and egg yolks in the custard, while sugar adds most of the carbohydrates. Pine nuts contribute healthy fats and a slight boost of protein, rounding out this rich, indulgent dessert.
Serving size: 1 slice (1/8 of a 9-inch tart, ~120 g)
Nutrition Facts (Estimated)
Serving Size: 1 slice (120 g)
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 310 | |
| Total Fat | 15 g | 19% |
| Saturated Fat | 7 g | 35% |
| Cholesterol | 110 mg | 37% |
| Sodium | 120 mg | 5% |
| Total Carbohydrate | 39 g | 14% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 18 g | |
| Added Sugars | 16 g | 32% |
| Protein | 5 g | 10% |
% Daily Values are based on a 2,000-calorie diet.