It’s basically a shortcrust pastry filled with custard and topped with pine nuts.
Ingredients
For the pastry (pasta frolla):
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2 ½ cups all-purpose flour
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¾ cup sugar
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½ cup unsalted butter, cold & cubed
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2 eggs
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Zest of 1 lemon
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Pinch of salt
For the custard filling (crema pasticcera):
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2 cups milk
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4 egg yolks
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½ cup sugar
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¼ cup cornstarch
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1 tsp vanilla extract
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Zest of 1 lemon
Topping:
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¼ cup pine nuts
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Powdered sugar (for dusting)
Instructions
1. Make the pastry
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Mix flour, sugar, salt, and lemon zest.
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Add butter and rub with fingers until mixture resembles breadcrumbs.
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Mix in eggs and knead lightly until smooth.
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Wrap in plastic and chill 30 minutes.
2. Make the custard
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Heat milk with lemon zest until just boiling.
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Whisk egg yolks, sugar, and cornstarch until smooth.
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Slowly pour hot milk into egg mixture while whisking.
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Return to pan and cook over low heat until thickened.
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Stir in vanilla. Let cool.
3. Assemble
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Preheat oven to 350°F (175°C).
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Roll out 2/3 of pastry for the base and line a greased tart pan.
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Pour in custard.
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Roll out remaining 1/3 pastry for the top and cover custard. Seal edges.
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Brush top lightly with egg and sprinkle pine nuts.
4. Bake
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Bake 35–40 minutes until golden.
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Cool completely before dusting with powdered sugar.
Tips
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Chill dough well — easier to handle.
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Custard must be cool before baking to avoid cracking pastry.
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Classic Torta della Nonna is simple, creamy, and nutty — no frosting needed.
If you want, I can make a teen-friendly quick version using store-bought pastry and instant custard so it’s much faster. Do you want me to do that?