🍋 Torta della Nonna Recipe

🍋 Torta della Nonna Recipe

A Tuscan Classic – Shortcrust Tart with Pastry Cream & Pine Nuts
Serves: 8–10 | Prep time: 45 min + chilling | Cook time: 40 min

🧈 Ingredients

For the Pasta Frolla (Shortcrust Pastry):

2¼ cups (280 g) all-purpose flour

½ cup (100 g) granulated sugar

1 stick (115 g) unsalted butter, cold and cubed

1 whole egg + 1 egg yolk

Zest of 1 lemon

Pinch of salt

1–2 tbsp cold milk (only if needed)

For the Crema Pasticcera (Pastry Cream):

2 cups (500 ml) whole milk

Zest of 1 lemon (strips or finely grated)

4 large egg yolks

½ cup (100 g) granulated sugar

¼ cup (30 g) all-purpose flour

1 tsp vanilla extract (or seeds from ½ vanilla bean)

Topping:

¼ cup (30 g) pine nuts

Powdered sugar (for dusting)

🥣 Instructions

1. Make the Pastry Dough:

In a large bowl, whisk together the flour, sugar, salt, and lemon zest.

Add cold cubed butter and rub it into the flour using your fingers or a pastry cutter until the mixture resembles breadcrumbs.

Add the egg and yolk, mixing gently until the dough comes together. If it’s too dry, add a spoonful of cold milk.

Form into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Make the Pastry Cream:

In a saucepan, heat the milk with the lemon zest over medium heat until it begins to steam (do not boil). Remove from heat and let it steep for 10 minutes.

In a bowl, whisk together the egg yolks and sugar until pale and creamy.

Add flour and mix until smooth.

Gradually strain and pour the warm milk into the egg mixture, whisking constantly.

Return to the saucepan and cook over low heat, stirring constantly, until thickened (about 5–8 minutes).

Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap (directly touching the cream) and let cool completely.

3. Assemble the Tart:

Preheat oven to 350°F (180°C). Butter and flour a 9-inch (23 cm) tart pan with a removable bottom.

Roll out 2/3 of the chilled dough on a floured surface and line the tart pan with it. Trim the edges.

Pour in the cooled pastry cream and smooth the top.

Roll out the remaining dough and gently lay it over the cream, sealing the edges. (Or skip the top crust for a rustic open-faced version.)

Sprinkle pine nuts generously over the top.

Bake for 35–40 minutes, or until golden and the top is lightly browned.

4. Cool & Serve:

Let the tart cool completely in the pan.

Dust with powdered sugar just before serving.

Slice and enjoy chilled or at room temperature.

🍷 Serving Tip:

Pairs beautifully with a glass of Vin Santo, espresso, or a citrusy digestif like limoncello.