Description
Torta della Nonna is a classic Italian cream-filled lemon custard cake featuring a tender, buttery pastry crust filled with silky lemon-flavored custard and topped with toasted pine nuts and powdered sugar. This delightful dessert offers a perfect balance of creamy, citrusy flavors and a crisp, flaky base, ideal for an elegant finish to any meal.
Ingredients
Scale
Pastry Dough
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp lemon zest
- Pinch of salt
- 1 stick (½ cup) cold unsalted butter, cubed
- 1 large egg + 1 egg yolk
Lemon Custard Filling
- 2½ cups whole milk
- ½ cup granulated sugar
- Zest of 1 lemon
- 4 large egg yolks
- ⅓ cup cornstarch
- 1 tsp vanilla extract
Topping & Finishing
- 2 tbsp pine nuts
- Powdered sugar, for dusting
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Make the Pastry Dough: In a large bowl, combine the flour, granulated sugar, lemon zest, and a pinch of salt. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add 1 whole egg plus 1 egg yolk and mix just until the dough comes together. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Prepare the Lemon Custard: In a saucepan, heat the whole milk along with the lemon zest until it starts to steam but not boil. In a separate bowl, whisk together the 4 egg yolks, ½ cup granulated sugar, and cornstarch until the mixture is pale and smooth. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring continuously to prevent lumps, until the custard thickens. Remove from heat and stir in 1 tsp vanilla extract. Let the custard cool completely.
- Assemble the Cake: Preheat the oven to 350°F (175°C). Roll out two-thirds of the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Pour the cooled lemon custard filling evenly into the crust. Roll out the remaining dough and place it carefully over the custard to form a top layer. Seal the edges by pinching and trim any excess dough for a neat finish. Whisk together 1 egg yolk and 1 tbsp milk for an egg wash, then brush the top crust evenly. Sprinkle the surface with pine nuts for a toasty crunch.
- Bake and Finish: Bake the assembled tart in the preheated oven for 35 to 40 minutes, or until the crust is golden brown. Remove from the oven and allow the cake to cool completely at room temperature. Once cooled, dust generously with powdered sugar before serving to add a delicate sweetness and an elegant look.
Notes
- Chilling the dough before rolling helps ensure a tender, flaky crust.
- Stir the custard constantly during cooking to avoid lumps and burning.
- If pine nuts are unavailable, chopped almonds can be used as an alternative topping.
- For a brighter lemon flavor, use freshly grated lemon zest rather than dried zest.
- This tart is best served at room temperature or chilled, but avoid freezing as custard texture may change.
