Ahhh yes š ā Torta della Nonna (āGrandmotherās Cakeā) is a classic Italian dessert: a tender, buttery shortcrust pastry filled with creamy custard and topped with pine nuts and powdered sugar. Elegant, comforting, and timeless.
š° Torta della Nonna
Ingredients (9-inch tart)
For the Pastry (Pasta Frolla)
- 1Ā¾ cups all-purpose flour
- Ā½ cup granulated sugar
- Ā½ cup unsalted butter, cold and cubed
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- Pinch of salt
- Zest of Ā½ lemon (optional, for aroma)
For the Custard Filling
- 2 cups whole milk
- Ā½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Topping
- 2ā3 tbsp pine nuts
- Powdered sugar, for dusting
Instructions
1. Make the Pastry
- In a bowl, combine flour, sugar, salt, and lemon zest.
- Cut in cold butter until mixture resembles coarse crumbs.
- Mix in egg, egg yolk, and vanilla until dough comes together.
- Flatten into a disk, wrap in plastic, and refrigerate 30ā60 minutes.
2. Make the Custard
- In a saucepan, heat milk and lemon zest until just simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Gradually pour hot milk into egg mixture, whisking constantly.
- Return mixture to saucepan and cook over medium heat until thickened.
- Stir in vanilla, then let cool slightly.
3. Assemble
- Preheat oven to 350Ā°F (175Ā°C).
- Roll out 2/3 of the dough and line a 9-inch tart pan with removable bottom.
- Pour custard into the pastry shell.
- Roll out remaining dough to cover the custard. Pinch edges to seal.
- Brush top with a little milk or egg wash and sprinkle with pine nuts.
4. Bake
- Bake 35ā40 minutes until golden brown.
- Let cool completely before dusting with powdered sugar.
š„ Tips & Variations
- Extra creamy: Stir 1ā2 tbsp butter into custard at the end.
- Flavor twist: Add a splash of amaretto or orange liqueur to custard.
- Alternative topping: Sprinkle with toasted almonds instead of pine nuts.
- Mini tarts: Use muffin tins for single-serving torta della nonna.
If you want, I can give a super simple version that skips the blind-baking step and still gives a perfect custard-filled tartāgreat if you want a quick version.
Do you want me to do that?
