Traditional Italian Torta della Nonna Recipe
A delicious, classic Italian dessert, the Torta della Nonna is a creamy, comforting tart made with a buttery shortcrust pastry and filled with rich custard. Topped with pine nuts and a light dusting of powdered sugar, this dessert is beloved by many for its nostalgic flavors and elegant simplicity. Whether it’s a special occasion or a casual family gathering, this dessert will never fail to impress.
Category: Desserts
Servings: 10
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 450g |
| Butter | 200g |
| Granulated sugar | 160g |
| Eggs | 2 |
| Lemon zest | 1 lemon |
| Whole milk | 500g |
| Granulated sugar | 100g |
| All-purpose flour (00) | 50g |
| Egg yolks | 4 |
| Lemon zest | 1 lemon |
| Pine nuts | 25g |
| Egg whites | As needed |
| Powdered sugar | As needed |
Instructions:
Step 1: Preparing the Pastry Cream
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Start with the custard: In a medium saucepan, combine the egg yolks and granulated sugar. Using a spatula or whisk, mix until the sugar dissolves and the mixture becomes smooth. Next, add the 50g of all-purpose flour, stirring gently to combine, until you have a thick and consistent paste.
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Infuse the milk: In a separate saucepan, pour the whole milk and add the zest of one lemon. Heat the milk gently over medium heat, just until it begins to warm and the lemon aroma infuses the liquid. Once it’s infused, remove from heat.
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Combine milk and flour mixture: Slowly pour the warm milk into the egg-flour mixture while stirring constantly. This ensures the egg yolks don’t cook too quickly and form lumps. Once fully combined, transfer the saucepan back to the stove.
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Cook the custard: Place the saucepan over low to medium heat. Stir constantly with a wooden spoon or whisk to avoid burning. Cook the mixture for 5-8 minutes, until it thickens into a creamy, custard-like texture. Be patient and keep stirring to ensure the custard doesn’t curdle.
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Cool the custard: Once thickened, remove the custard from the heat and transfer it into a bowl. Cover with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature while you prepare the pastry.
Step 2: Preparing the Shortcrust Pastry
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Making the dough: In a food processor, combine the 450g of all-purpose flour and the 200g of cold butter (cut into small pieces). Pulse the mixture until it resembles coarse breadcrumbs, also known as a “sandy” texture. If you don’t have a food processor, you can use your hands to rub the butter into the flour, gently “pinching” it until you achieve the same texture.
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Incorporating the sugar and lemon zest: Transfer the crumbly mixture onto a clean work surface or large bowl. Make a well in the center and add 160g of granulated sugar and the zest of one lemon. Mix everything together, then slowly add the whole eggs, one at a time, mixing thoroughly with your hands or a spoon.
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Forming the dough: Bring the dough together and knead gently until it forms a smooth ball. If the dough is too sticky, add a little more flour; if it’s too dry, add a small splash of cold water. Once smooth, shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill and firm up.
Step 3: Assembling the Torta della Nonna
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Preheat the oven: Set your oven to 180°C (350°F) to preheat while you roll out the pastry dough.
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Rolling out the dough: After chilling, lightly flour your work surface and roll out the dough to about 2-3 mm thickness. Be careful not to overwork the dough, as it could become tough. Once rolled out, carefully transfer it to a tart pan (approximately 25 cm in diameter). Press the dough into the bottom and up the sides of the pan, making sure it fits snugly.
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Prick the base: Use a fork to prick the bottom of the pastry. This will help it bake evenly and prevent any air bubbles from forming.
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Fill the crust: Spoon the cooled custard into the prepared pastry shell, spreading it out evenly.
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Top with more pastry: Roll out the remaining dough to the same thickness as before. Carefully cover the custard with this layer of dough, sealing the edges to the bottom crust. If you have leftover dough, you can decorate the top with small strips or shapes.
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Apply the finishing touches: Lightly brush the surface of the pastry with beaten egg white. Sprinkle the top with pine nuts and gently press them into the dough to ensure they stick.
Step 4: Baking the Torta della Nonna
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Bake the tart: Place the tart into the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and crisp, and the custard is set. Keep an eye on the tart as it bakes, and if the edges start to brown too quickly, cover them loosely with aluminum foil.
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Cool the tart: Once baked, remove the tart from the oven and allow it to cool in the pan for at least 15 minutes. Afterward, transfer it to a wire rack to cool completely.
Step 5: Serving
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Final touch: Before serving, dust the top of the Torta della Nonna with powdered sugar for an extra touch of sweetness and elegance.
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Slice and serve: Once cooled, slice the tart into 10 generous portions. Serve the Torta della Nonna as a perfect conclusion to any meal, and enjoy the creamy custard paired with the nutty crunch of pine nuts.
Tips for the Perfect Torta della Nonna
- Chill the dough: Don’t skip the step of chilling the pastry dough. This allows the butter to firm up, ensuring a flaky and tender crust.
- Use fresh lemon zest: Fresh lemon zest adds an aromatic brightness to the pastry and custard that perfectly complements the richness of the cream.
- Serve chilled or at room temperature: While this tart is delicious when served at room temperature, some prefer it chilled. Either way, it’s bound to be a hit!
Nutritional Information (Approx. per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 330 kcal |
| Protein | 5g |
| Carbohydrates | 40g |
| Fat | 18g |
| Saturated fat | 9g |
| Cholesterol | 115mg |
| Sodium | 80mg |
| Fiber | 2g |
| Sugars | 20g |
Enjoy this traditional Italian Torta della Nonna recipe with your family and friends, and share a slice of Italy’s culinary heritage at your next gathering.
