Torta della Nonna Recipe

Ah, the comforting embrace of a cozy kitchen, where love and laughter fill the air as family members gather to create memories. Today, let’s transport ourselves to a rustic Italian home with the delightful Torta della Nonna – an exquisite dessert that beautifully marries a crumbly pastry crust with a rich, velvety custard filling. This recipe is steeped in tradition and named after nonnas, Italian grandmothers, who have perfected this indulgent treat over generations. It’s the perfect choice for a Sunday family lunch or a special celebration. Trust me, with every bite of this creamy, nutty delicacy, you’ll be reminded of simpler times and the joy of cooking together.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Skill Level: Intermediate

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, chilled and diced
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 lemon, zested
• 4 large egg yolks
• 1/2 cup granulated sugar (for the filling)
• 1/4 cup cornstarch
• 1 tsp vanilla extract (for the filling)
• 1/2 cup pine nuts
• Powdered sugar, for dusting

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch tart pan with a removable bottom.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Add the egg and vanilla extract, and mix until the dough comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. While the dough chills, prepare the pastry cream. In a saucepan, combine whole milk, heavy cream, and lemon zest. Heat over medium heat until just beginning to simmer. Remove from heat and set aside.
5. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla extract until smooth and pale. Slowly temper the hot milk mixture into the egg mixture, whisking constantly.
6. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened and smooth. Remove from heat and let it cool completely.
7. Roll out the chilled dough on a lightly floured surface, then press it into the prepared tart pan. Trim any excess dough and prick the base with a fork.
8. Pour the cooled pastry cream into the tart shell. Sprinkle the pine nuts evenly over the top.
9. Bake for 35 minutes, or until the crust is golden brown and the filling is set.
10. Allow the tart to cool. Dust with powdered sugar just before serving.

• If you’re new to making pastry dough, chill the dough thoroughly to make it easier to handle and roll out.
• To prevent the dough from shrinking, ensure it’s well chilled and avoid stretching it as you fit it into the pan.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tart is best enjoyed fresh, but it can be reheated gently in the oven.

• You can use almond flour for a gluten-free option, but the texture will be slightly different.
• For a dairy-free version, substitute coconut milk and cream in place of the milk and heavy cream.

Serve your Torta della Nonna with a side of fresh berries or a scoop of vanilla ice cream. A hot cup of espresso or a glass of dessert wine like Vin Santo would make an exquisite pairing.