For the pastry
- 2½ cups (315 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- Zest of 1 lemon
For the pastry cream
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
For finishing
- 2–3 tbsp pine nuts
- Powdered sugar, for dusting
Instructions
1. Make the pastry dough
In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Add the cold butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs.
Add the egg, egg yolk, and vanilla. Mix just until a soft dough forms. Avoid overworking it. Wrap the dough and refrigerate for 30–60 minutes.
2. Prepare the pastry cream
Warm the milk with the lemon zest and vanilla in a saucepan over medium heat until steaming, but don’t let it boil.
In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium-low heat, stirring continuously, until the cream becomes thick and silky.
Remove from the heat and transfer to a bowl. Cover the surface directly with plastic wrap and let it cool completely.
3. Assemble the tart
Preheat the oven to 350°F (175°C).
Divide the chilled pastry dough into two pieces, with one slightly larger than the other. Roll out the larger portion and use it to line a 9-inch (23 cm) tart pan or springform pan, pressing the dough gently into the bottom and sides.
Spread the cooled pastry cream evenly over the crust.
Roll out the remaining dough and carefully place it over the custard. Pinch or press the edges together to seal. Trim away any excess pastry.
Brush the top lightly with beaten egg if desired, then scatter the pine nuts over the surface.
4. Bake
Bake for approximately 40–45 minutes, or until the pastry is beautifully golden brown and the top is set.
If the crust begins browning too quickly, loosely cover the tart with foil for the remainder of baking.
5. Cool completely
Let the Torta della Nonna cool in the pan before removing it. For the best texture, refrigerate it for at least 2 hours so the pastry cream becomes firm and sliceable.
Before serving, generously dust the top with powdered sugar.
🍋 Serving
Serve chilled or slightly cool, cut into neat slices. The contrast between the crisp buttery crust, creamy lemon-vanilla custard, and toasted pine nuts is what makes this classic so special.
Tip: For an especially smooth custard, strain the pastry cream before cooling. And don’t skip the chilling time—the filling sets beautifully and makes the tart much easier to slice.