Ingredients
For the pasta frolla (shortcrust pastry):
- 300g (2½ cups) all-purpose flour
- 150g (⅔ cup) unsalted butter, cold and cubed
- 120g (½ cup + 1 tbsp) granulated sugar
- 1 egg
- 1 egg yolk
- Zest of 1 lemon
- A pinch of salt
For the pastry cream (crema pasticcera):
- 500ml (2 cups) whole milk
- 100g (½ cup) granulated sugar
- 4 egg yolks
- 40g (⅓ cup) all-purpose flour (or 30g cornstarch for a gluten-free version)
- Zest of 1 lemon (or ½ tsp vanilla extract, optional)
For the topping:
- 30g (2 tbsp) pine nuts
- Powdered sugar (for dusting)
Step-by-Step Method
1. Prepare the Pastry Cream (Crema Pasticcera)
It’s best to start with the custard so it can cool completely before assembling the tart.
- Heat the milk with lemon zest in a saucepan until it just starts to steam. Do not let it boil.
- In a bowl, whisk the egg yolks and sugar until pale and creamy. Then add the flour (or cornstarch) and whisk until smooth.
- Gradually pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or whisk, until it thickens into a smooth custard (around 5–8 minutes).
- Remove from heat and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.
2. Make the Pasta Frolla (Shortcrust Pastry)
- In a large mixing bowl, combine flour, sugar, salt, and lemon zest.
- Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add the egg and yolk and mix until the dough comes together. If it’s too dry, add a teaspoon of cold water.
- Form the dough into a ball, wrap in plastic wrap, and chill in the fridge for 30–45 minutes.
3. Assemble the Tart
- Preheat the oven to 175°C (350°F).
- Remove the dough from the fridge and divide it into two parts: 2/3 for the base and 1/3 for the top.
- Roll out the larger portion on a floured surface and line a 22–24 cm (9-inch) tart tin, making sure to press gently into the sides. Trim any excess.
- Prick the base with a fork to prevent bubbling.
- Pour the cooled pastry cream into the shell and spread it evenly.
- Roll out the remaining dough and gently place it over the cream, sealing the edges. You can also lattice the top if desired for a rustic look.
- Sprinkle the top with pine nuts.
- Bake for 35–40 minutes, or until the pastry is golden and the top is set.
4. Cool and Serve
- Allow the tart to cool in the tin before transferring it to a plate.
- Dust with powdered sugar just before serving.
Tips for Perfection
- Chill the dough to make it easier to roll and prevent shrinking during baking.
- Let the custard cool fully to avoid a soggy crust.
- If you’re not a fan of pine nuts or have allergies, try using slivered almonds or leave them off entirely.
- This tart can be made a day ahead — the flavors develop beautifully overnight.
A Dessert Worth Sharing
Torta della Nonna is more than just a dessert — it’s a celebration of heritage, family, and the simple joys of homemade food. Whether served at a festive gathering or alongside an afternoon espresso, this tart brings warmth and elegance to the table.
Now that you know the steps, why not make it yourself and enjoy a little taste of Italy, straight from la cucina della nonna — Grandmother’s kitchen.