Torta Della Nonna Recipe

ByHarry Bern
Jump to Recipe

Introduction

Torta Della Nonna is a classic Italian tart featuring a crisp, buttery crust filled with rich pastry cream and topped with pine nuts. This traditional dessert is simple yet elegant, perfect for any occasion where you want to impress with authentic flavors.

The image shows a white round tart with a thick golden-brown crust and a smooth, light yellow cream filling inside. The tart is topped with a soft dusting of white powdered sugar and small toasted pine nuts scattered across the surface. One large slice is cut out and placed on a silver pie server, revealing two clear layers: the firm crust at the bottom and the creamy custard layer above it. The tart sits on a piece of white parchment paper on top of a white marbled surface, with a folded gray cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2½ cups (590 ml) whole milk
  • 2 teaspoons vanilla extract
  • 4 egg yolks
  • ¾ cup (150 grams) granulated white sugar, plus ⅔ cup (130 grams) for crust
  • ¼ cup (30 grams) all-purpose (plain) flour
  • 2½ cups (300 grams) all-purpose flour (plus extra for rolling)
  • 1 teaspoon lemon zest
  • ¾ teaspoon baking powder
  • Pinch of salt
  • 6 ounces (1½ sticks / 170 grams) cold unsalted butter, cut into small chunks
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon pine nuts
  • Powdered (icing) sugar for dusting

Instructions

  1. Step 1: To make the filling, heat the milk and vanilla extract in a medium saucepan until it just comes to a boil. Remove from heat and set aside to cool slightly.
  2. Step 2: In a medium bowl, whisk the egg yolks and ¾ cup sugar until light and creamy. Stir in ¼ cup flour.
  3. Step 3: Gradually add the warm milk to the egg mixture, whisking continuously to avoid lumps.
  4. Step 4: Strain the mixture back into the saucepan and cook over medium heat, stirring constantly until thickened. Boil for about one minute to cook the flour fully.
  5. Step 5: Remove from heat, transfer to a clean bowl, and cover the surface with plastic wrap to prevent a skin. Let cool completely.
  6. Step 6: To make the crust using a food processor, combine flour, lemon zest, baking powder, salt, and cold butter. Pulse until it resembles breadcrumbs.
  7. Step 7: Add sugar, egg, and egg yolk, then process until the dough just begins to come together on the sides. Knead lightly if needed, adding a little flour if sticky.
  8. Step 8: Alternatively, make the crust by hand by rubbing cold butter into dry ingredients until crumbly, then mix in sugar, egg, and yolk. Knead lightly until a dough forms.
  9. Step 9: Shape the dough into a thick round, wrap in plastic, and chill for one hour.
  10. Step 10: Soak pine nuts in water for a few minutes.
  11. Step 11: Preheat oven to 350ºF (180ºC) and grease a 10-inch (25 cm) tart pan with a removable base.
  12. Step 12: Divide the dough into two portions, keeping one larger. Keep the smaller portion chilled.
  13. Step 13: Roll out the larger dough piece between two sheets of parchment paper until it fits the tart pan. Carefully transfer it to the pan, pressing it into the edges and trimming excess.
  14. Step 14: Spread the cooled pastry cream evenly over the crust.
  15. Step 15: Roll out the remaining dough and cover the filling. Seal and trim the edges, then cut a slit in the center of the top crust.
  16. Step 16: Brush the top with water, drain the pine nuts, and scatter over the tart.
  17. Step 17: Bake for 40 minutes until golden and set. Cool, then remove from pan.
  18. Step 18: Dust with powdered sugar before serving. Serve at room temperature or chilled.

Tips & Variations

  • Keep the dough cold while working to ensure a tender, flaky crust.
  • Use two sheets of parchment paper when rolling out dough to prevent sticking and ease transfer.
  • For extra flavor, add a tablespoon of rum or liqueur to the pastry cream.
  • Swap pine nuts for slivered almonds if desired.

Storage

Store Torta Della Nonna covered in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Leftovers can be gently reheated in a low oven if preferred warm.

How to Serve

A round tart with a golden brown crust that is scalloped on the edges sits on a piece of white parchment paper on a wooden board with a white marbled texture beneath. The tart has a smooth, pale yellow filling layer visible where a single slice has been cut and slightly moved away from the rest. The top of the tart is covered with a light dusting of powdered sugar, giving it a soft white texture with some darker spots where the sugar is thinner. A knife with a white handle edged in silver and a yellow grip rests next to the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made a day in advance. Keep it covered with plastic wrap pressed to the surface and refrigerated until ready to use.

What if I don’t have a food processor to make the crust?

You can easily make the crust by hand using your fingertips to rub butter into the flour mixture until it resembles breadcrumbs, then stirring in the wet ingredients and kneading gently into a dough.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Torta Della Nonna Recipe

★★★★★

4.6 from 78 reviews
  • Author: Harry
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

Torta Della Nonna is a classic Italian custard tart featuring a rich, creamy vanilla filling encased in a crisp shortcrust pastry, topped with toasted pine nuts and a dusting of powdered sugar. This elegant dessert balances buttery, tender pastry with smooth, sweet pastry cream, making it a cherished treat for any occasion.

Ingredients

Scale

Filling:

  • 2½ cups (590 ml) whole milk
  • 2 teaspoons vanilla extract
  • 4 egg yolks
  • ¾ cup (150 grams) granulated white sugar
  • ¼ cup (30 grams) all-purpose (plain) flour

Pastry:

  • 2½ cups (300 grams) all-purpose flour (plus extra for rolling)
  • 1 teaspoon lemon zest
  • ¾ teaspoon baking powder
  • Pinch salt
  • 6 ounces (1½ sticks / 170 grams) cold unsalted butter (cut into small chunks)
  • ⅔ cup (130 grams) granulated white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon pine nuts
  • Powdered (icing) sugar for dusting

Instructions

  1. Make the filling: Heat the milk and vanilla extract in a medium saucepan just until it boils, then remove from heat and let cool slightly. In a separate bowl, whisk the egg yolks and sugar until light and creamy, then stir in the flour. Gradually whisk the warm milk into the egg mixture to prevent lumps. Strain the mixture back into the saucepan and return to medium heat, stirring continuously until it thickens and boils for about one minute to cook out the flour. Remove from heat and transfer to a clean bowl. Cover the surface directly with plastic wrap to prevent skin formation and let cool completely.
  2. Prepare the pastry using a food processor: Combine flour, lemon zest, baking powder, salt, and butter in a food processor. Pulse until the mixture resembles breadcrumbs. Add sugar, egg, and egg yolk, then process until dough begins to come together on the bowl sides. Transfer to a work surface and knead lightly, adding flour if sticky. Flatten into a disk, wrap in plastic wrap, and chill for one hour.
  3. Prepare the pastry by hand (alternative): Mix flour, lemon zest, baking powder, and salt in a bowl. Rub cold butter into dry ingredients with fingertips until crumbly. Stir in sugar, egg, and egg yolk until mixture starts to hold together. Knead gently until dough forms, adding flour if sticky. Shape into a disk, wrap, and chill for one hour.
  4. Preheat oven and prepare pan: Soak pine nuts in water. Preheat oven to 350ºF (180ºC). Grease a 10-inch (25 cm) tart pan with removable base with non-stick spray.
  5. Assemble the tart: Divide chilled dough into two parts, reserving the smaller piece in the fridge. Roll out the larger portion between two sheets of parchment paper, dusting with flour to prevent sticking. Fit dough into the tart pan, trimming edges neatly. Spoon the cooled pastry cream evenly over the base.
  6. Top the tart: Roll out the smaller dough portion similarly and place over the filling, sealing edges and trimming excess. Cut a slit in the top crust for steam release. Brush with water and drain the soaked pine nuts, sprinkling them evenly on top.
  7. Bake and finish: Bake the assembled tart in the preheated oven for 40 minutes until golden and set. Let cool in the pan, then carefully remove. Dust generously with powdered sugar. Serve at room temperature or chilled for best flavor.

Notes

  • Chilling the dough is crucial to prevent the butter from melting, ensuring a tender, flaky crust.
  • Using two sheets of parchment paper for rolling helps prevent the dough from sticking without excess flour, preserving texture.
  • Covering the vanilla custard with plastic wrap directly on the surface prevents a skin from forming during cooling.
  • Pine nuts add a traditional nutty crunch but can be omitted or substituted if allergies are a concern.
  • The filled tart is delicious served slightly chilled or at room temperature, allowing the flavors to meld.
  • Be gentle when kneading the dough to avoid developing too much gluten, which would make the crust tough.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Keywords: Torta Della Nonna, Italian custard tart, pastry cream tart, pine nut tart, Italian dessert, vanilla custard pie, shortcrust pastry dessert

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆