Torta della Nonna with Lemon Custard and Pine Nuts

Why You’ll Love This Recipe

• Classic Italian bakery flavor: lemon-kissed custard in a tender, crumbly shortcrust.
• Pine nuts toast as the tart bakes, adding buttery crunch without extra steps.
• Make-ahead friendly: dough and custard can be prepared in advance.
• Elegant yet approachable for home bakers with clear, timed instructions.

Grocery List

• Produce: 2 lemons
• Dairy: Unsalted butter, whole milk, 6 large eggs (you will use 1 whole egg + 6 yolks)
• Pantry: All-purpose flour, granulated sugar, cornstarch, vanilla (bean or extract), pine nuts, powdered sugar, fine salt, baking powder

Full Ingredients

Pasta Frolla (Shortcrust)

• All-purpose flour: 300 g (about 2 1/2 cups)
• Granulated sugar: 120 g (1/2 cup + 2 tbsp)
• Cold unsalted butter, cubed: 150 g (10 1/2 tbsp)
• Large egg: 1
• Large egg yolk: 1
• Lemon zest: finely grated from 1/2 lemon
• Fine salt: 1/4 tsp
• Baking powder (optional, for a slightly more tender crust): 1/2 tsp

Lemon Crema Pasticcera

• Whole milk: 500 ml (2 cups + 2 tbsp)
• Granulated sugar: 130 g (2/3 cup)
• Large egg yolks: 5
• Cornstarch: 40 g (1/3 cup), sifted
• Lemon zest: finely grated from 1 large lemon
• Vanilla: 1 tsp vanilla extract or seeds from 1/2 vanilla bean
• Unsalted butter: 30 g (2 tbsp), room temperature
• Fine salt: pinch

To Finish

• Pine nuts: 80 g (2/3 cup)
• Powdered sugar: 2–3 tbsp, for dusting
• 1 tbsp lightly beaten egg white (optional, to seal the crust after blind bake)

Step-by-Step Instructions

Step 1: Make the pasta frolla

In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold butter and rub it into the flour with your fingertips until it resembles coarse sand with a few pea-sized bits. Add the egg, yolk, and lemon zest. Mix with a fork, then gently knead just until a smooth dough forms. Flatten into a disk, wrap, and refrigerate for 45 minutes.

Step 2: Roll and line the tart pan

Lightly flour your work surface. Roll the chilled dough to 3–4 mm thickness (about 1/8 inch), rotating and dusting with flour as needed. Fit it into a 23 cm (9-inch) tart pan with removable bottom, pressing the dough into the fluted edges. Trim excess, prick the base with a fork, and chill 15 minutes to relax the gluten.

Step 3: Blind-bake the crust

Preheat the oven to 180°C/350°F. Line the chilled shell with parchment and fill with pie weights or dried beans. Bake 18 minutes. Remove weights and parchment and bake 6–8 minutes more until lightly golden. If using, brush the hot base with a little beaten egg white and return to the oven for 1 minute to set the seal. Cool slightly while you make the custard.

Step 4: Cook the lemon crema pasticcera

Heat the milk with lemon zest and vanilla in a saucepan over medium heat until steaming (do not boil). In a separate bowl, whisk yolks, sugar, cornstarch, and a pinch of salt until thick and pale. Slowly whisk in the hot milk to temper. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick bubbles appear and it just begins to burp, 1–2 minutes more. Remove from heat and whisk in the butter until silky. Transfer to a bowl, press plastic wrap directly onto the surface, and let cool 15–20 minutes until warm, not hot.

Step 5: Fill and top with pine nuts

Pour the warm crema into the par-baked shell and smooth the top. Scatter pine nuts evenly over the surface and press them in very lightly so they adhere without sinking.

Step 6: Bake to set and toast the pine nuts

Lower the oven to 170°C/340°F. Bake the tart for 20–25 minutes until the custard is just set with a slight wobble in the center and the pine nuts are light golden. If the nuts brown too fast, tent loosely with foil for the last few minutes.

Step 7: Cool, unmold, and finish

Cool the tart on a rack for at least 2 hours, then refrigerate 30–60 minutes to fully set. Remove the tart ring, dust generously with powdered sugar, and slice with a sharp, serrated knife. Serve at cool room temperature.

Pro Tips

• Cold butter and minimal handling keep the crust tender and crumbly—aim for a quick mix and a full chill.
• Weigh ingredients for best results; custards and shortcrusts are sensitive to ratios.
• Cook the custard until it bubbles for at least 60 seconds to activate the cornstarch and prevent a runny filling.
• Press plastic wrap directly on the custard to prevent a skin while it cools before filling.
• If your kitchen is warm, freeze the lined tart shell for 10 minutes before blind baking to reduce shrinkage.

Variations

• Limoncello twist: Stir 1 tbsp Limoncello into the finished custard off heat for a delicate, boozy citrus note.
• Orange-rosemary: Swap lemon zest for orange zest and add a tiny pinch of finely chopped rosemary to the crust.
• Chocolate crema: Whisk 60 g (2 oz) finely chopped dark chocolate into the hot custard off heat for a mocha-colored filling.

Storage & Make-Ahead

Store the tart covered and refrigerated for up to 3 days; dust with fresh powdered sugar just before serving. The pasta frolla dough can be made up to 3 days ahead (refrigerated) or 2 months (frozen). The custard can be made up to 2 days ahead; keep chilled with plastic directly on the surface and stir briefly before using. A blind-baked shell keeps crisp at room temperature, covered, for 24 hours. Avoid freezing the assembled tart (custard texture can weep after thawing).

Nutrition (per serving)

Approximate: 480 kcal; 26 g fat; 52 g carbohydrates; 7 g protein; 1 g fiber; 210 mg sodium. Values will vary based on exact ingredients and slice size.