Step-by-Step Method
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Make the Pastry Cream (Crema Pasticcera)
Start with the custard so it has time to cool completely.-
In a saucepan, gently heat the milk with the lemon zest until steaming—do not let it boil.
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In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Add the flour (or cornstarch) and whisk until smooth.
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Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
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Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a smooth custard (about 5–8 minutes).
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Remove from heat and transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool completely.
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Prepare the Pasta Frolla
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In a large bowl or food processor, combine the flour, sugar, lemon zest, and salt. Add the cold cubed butter and pulse or rub in until the mixture resembles coarse crumbs.
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Add the egg and egg yolk, and mix just until the dough comes together. Be careful not to overwork it.
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Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
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Assemble the Tart
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Preheat your oven to 180°C (350°F). Grease and flour a 9–10 inch tart pan or line it with parchment.
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On a lightly floured surface, roll out about two-thirds of the dough into a circle large enough to line the bottom and sides of the pan. Gently press it into the pan.
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Pour the cooled pastry cream into the crust and spread it evenly.
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Roll out the remaining dough and cut it into strips to create a lattice top, or simply cover the cream with a full round of dough and cut a few steam vents.
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Sprinkle the pine nuts evenly over the top.
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Bake
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Bake for 30–35 minutes, or until the crust is golden brown and the filling is set.
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Let the tart cool completely in the pan before transferring to a serving plate.
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Finish and Serve
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Just before serving, dust generously with powdered sugar.
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Slice and enjoy at room temperature or slightly chilled—perfect on its own or with a dollop of whipped cream.
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Tips for Success
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Chill the pastry dough well before rolling to prevent shrinking.
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For a gluten-free version, substitute the flour in the custard with cornstarch and use a gluten-free flour blend for the crust.
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Toast the pine nuts lightly before sprinkling for extra depth of flavor.
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Store leftovers in the refrigerator for up to 3 days; bring to room temperature before serving for the best texture.
Why You’ll Love This Recipe
Torta della Nonna is more than a dessert—it’s a connection to Italian tradition. Its delicate layers, subtle sweetness, and rustic elegance make it a showstopper that’s surprisingly achievable at home. Whether you’re new to Italian baking or a seasoned pro, this recipe invites you to slow down, savor the process, and share something truly special.
