Torta della Nonna (Italian Grandma’s Custard Tart)

Here’s the authentic Italian version, explained clearly in English.

🍰 Torta della Nonna (Italian Grandma’s Custard Tart)

What makes it special

• No cream cheese

• Filled with lemon pastry cream

• Topped with pine nuts and powdered sugar

• Rustic, elegant, and not overly sweet

Ingredients (8 servings)

Shortcrust Pastry (Pasta Frolla)

• 2½ cups (300 g) all-purpose flour

• ¾ cup (150 g) cold unsalted butter, cubed

• ½ cup (120 g) sugar

• 2 eggs

• Zest of 1 lemon

• Pinch of salt

Pastry Cream Filling

• 2 cups (500 ml) whole milk

• 4 egg yolks

• ½ cup (120 g) sugar

• ⅓ cup (40 g) flour or cornstarch

• Peel of 1 lemon (large strips)

Topping

• ¼ cup pine nuts

• Powdered sugar, for dusting

Instructions

1. Make the pastry

   • Mix flour, butter, sugar, eggs, lemon zest, and salt.

   • Knead briefly until smooth.

   • Wrap and refrigerate for 30 minutes.

2. Prepare the pastry cream

   • Heat milk with lemon peel (do not boil).

   • Whisk yolks with sugar, then add flour.

   • Slowly add hot milk, then cook over low heat until thick.

   • Remove lemon peel and cool completely.

3. Assemble

   • Roll out ⅔ of the dough and line a buttered 9-inch (24 cm) tart pan.

   • Fill with cooled pastry cream.

   • Roll out remaining dough and cover the tart, sealing edges.

4. Top & Bake

   • Sprinkle pine nuts evenly on top.

   • Bake at 350°F (180°C) for 40–45 minutes, until golden.

5. Finish

   • Cool completely.

   • Dust generously with powdered sugar before serving.

🇮🇹 Italian Tips from Nonna

• Always let it cool fully before cutting

• The flavor improves the next day

• Serve at room temperature, not cold