🇮🇹 Torta della Nonna (Italian Grandma’s Cake)
🧁 Ingredients
For the Pastry (Pasta Frolla):
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2 cups (250 g) all-purpose flour
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½ cup (100 g) granulated sugar
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½ cup (115 g) unsalted butter, cold and cubed
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1 large egg
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1 egg yolk
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Zest of 1 lemon
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Pinch of salt
For the Pastry Cream (Crema Pasticcera):
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2 cups (500 ml) whole milk
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½ cup (100 g) granulated sugar
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4 egg yolks
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¼ cup (30 g) all-purpose flour (or cornstarch for a lighter texture)
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Zest of 1 lemon
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1 tsp vanilla extract
Topping:
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¼ cup (30 g) pine nuts
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Powdered sugar, for dusting
👩🍳 Instructions
1. Make the Pastry:
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In a bowl, mix flour, sugar, salt, and lemon zest.
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Add cold butter and rub into the flour until it resembles crumbs.
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Add egg and egg yolk; knead until you get a smooth dough.
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Wrap in plastic wrap and refrigerate for 30 minutes.
2. Make the Custard:
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In a saucepan, heat milk with lemon zest until just simmering.
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In a bowl, whisk egg yolks with sugar until pale.
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Stir in flour or cornstarch until smooth.
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Gradually whisk in the hot milk (temper the eggs first).
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Return to heat and cook over low heat, stirring, until thickened.
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Remove from heat, stir in vanilla, and let cool (cover with plastic wrap to prevent skin).
3. Assemble:
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Preheat oven to 350°F (175°C).
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Roll out ⅔ of the pastry and line a greased 9-inch tart pan.
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Fill with cooled custard.
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Roll out the remaining dough and place on top (or make a lattice, or leave open).
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Sprinkle pine nuts on top.
4. Bake:
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Bake for 35–40 minutes, or until golden and firm.
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Let cool completely.
5. Finish:
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Dust with powdered sugar before serving.
💡 Tips
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Chill well before slicing – it cuts better cold.
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Use a tart pan with a removable bottom for easier serving.
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You can flavor the custard with a bit of liqueur (like limoncello or amaretto) for a twist.
Would you like a gluten-free version, a mini tart variation, or the recipe in metric-only format?