Classic Torta della Nonna (Italian Grandma’s Custard Tart)
A timeless Italian dessert, Torta della Nonna is a delicate shortcrust tart filled with silky vanilla custard, topped with pine nuts and a light dusting of powdered sugar. It’s simple, elegant, and deeply comforting—exactly the kind of dessert that feels like it came straight from a grandmother’s kitchen in Tuscany.
Servings
8–10 slices
Ingredients
For the pastry (pasta frolla)
2 ½ cups (310 g) all-purpose flour
½ cup (100 g) granulated sugar
½ cup (115 g) cold unsalted butter, cubed
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
Zest of 1 lemon (optional but traditional)
For the custard filling
2 cups (500 ml) whole milk
4 large egg yolks
½ cup (100 g) sugar
3 tbsp cornstarch
1 tsp vanilla extract
Zest of 1 lemon (or ½ tsp vanilla bean paste)
For topping
¼ cup (30 g) pine nuts
Powdered sugar for dusting
Instructions
1. Make the pastry
In a bowl, mix flour, sugar, baking powder, and salt.
Add cold butter and rub until crumbly.
Mix in eggs, vanilla, and lemon zest until a dough forms.
Wrap and chill for 30–60 minutes.
2. Prepare the custard
Heat milk with lemon zest until warm (not boiling).
In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into the mixture, whisking constantly.
Return to low heat and stir until thick and creamy.
Add vanilla, then let cool completely.
3. Assemble the tart
Preheat oven to 350°F (175°C).
Roll out 2/3 of the dough and line a tart pan.
Pour in cooled custard and smooth the top.
Roll out remaining dough and place over the filling (or create a lattice).
Seal edges gently.
4. Bake
Sprinkle pine nuts on top.
Bake for 35–40 minutes, until golden brown.
Let cool completely before dusting with powdered sugar.
Serving Tip
Best served chilled or at room temperature with espresso or tea. The flavor becomes even richer after a few hours in the fridge.
If you want, I can also make you a faster 30-minute version, a no-pine-nut variation, or even a restaurant-style plated presentation version.
