Torta della Nonna (Italian Grandmother’s Custard Tart)

Why You’ll Love This Recipe

• This authentic Italian dessert brings a taste of Tuscany to your home
• The perfect balance of crisp pastry and smooth, vanilla-scented custard
• Pine nuts add a unique nutty flavor and elegant appearance
• Make-ahead friendly for stress-free entertaining
• Simpler than it looks, making it accessible for intermediate bakers
• Impressive presentation with minimal decorating skills required
• Less sweet than many desserts, allowing the quality ingredients to shine

Kitchen Equipment You’ll Need

• 9-inch (23 cm) tart pan with removable bottom
• Food processor (optional, for making pastry)
• Medium saucepan
• Whisk
• Mixing bowls
• Rolling pin
• Parchment paper
• Pie weights or dried beans
• Wire cooling rack

Tips for Success

• Chill the pastry dough properly to prevent shrinkage during baking
• Cook the custard until it properly thickens for the best texture
• Allow the tart to cool completely before slicing for clean portions
• Toast the pine nuts lightly before adding them to the tart for enhanced flavor
• Use real vanilla bean or high-quality extract for the best flavor
• Brush the top with egg wash for a beautiful golden finish
• Rest the finished tart in the refrigerator for at least 4 hours before serving

Ingredients

For the Pastry:

• 2½ cups (300g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ teaspoon salt
• Zest of 1 lemon
• ¾ cup (170g) cold unsalted butter, cubed
• 2 large eggs
• 1 teaspoon vanilla extract

For the Custard Filling:

• 2 cups (500ml) whole milk
• 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
• 4 large egg yolks
• ⅔ cup (135g) granulated sugar
• ⅓ cup (40g) cornstarch
• Pinch of salt

For the Topping:

• ⅓ cup (50g) pine nuts
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting

Directions

For the Pastry:

1. In a food processor, combine the flour, sugar, salt, and lemon zest. Pulse to mix.
2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
3. Add the eggs and vanilla extract. Pulse just until the dough comes together.
4. Divide the dough into two portions, one slightly larger than the other. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F (175°C).

For the Custard:

1. In a medium saucepan, heat the milk with the vanilla bean and seeds (or extract) until just simmering.
2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.
3. Gradually pour about half of the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return this mixture to the saucepan with the remaining milk and cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes).
5. Remove from heat, discard the vanilla pod if using, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool completely.

Assembly:

1. Roll out the larger portion of dough on a lightly floured surface to about ⅛-inch thickness, large enough to cover the bottom and sides of your tart pan.
2. Carefully transfer the dough to the pan, pressing it into the corners and up the sides. Trim any excess.
3. Prick the bottom several times with a fork, then line with parchment paper and fill with pie weights or dried beans.
4. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Let cool slightly.
5. Pour the cooled custard into the partially baked shell, spreading it evenly.
6. Roll out the remaining dough and cut it to fit the top of the tart. Place it over the custard.
7. Seal the edges by pressing them together and trimming any excess.
8. Brush the top with beaten egg and sprinkle with pine nuts, pressing them lightly into the dough.
9. Bake for 25-30 minutes, until the top is golden brown.
10. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
11. Before serving, dust with powdered sugar.

Additional Tips or Variations

• Lemon Variation: Add 1 tablespoon of lemon zest to the custard for a citrusy twist.
• Almond Substitution: If pine nuts are unavailable, use sliced almonds instead.
• Mini Tortas: Make individual tarts using small tart pans, reducing the baking time by about 10 minutes.
• Chocolate Addition: Add 2 tablespoons of cocoa powder to the custard for a chocolate version.
• Orange Scented: Replace the lemon zest with orange zest in both the pastry and the custard.
• Seasonal Adaptation: During winter holidays, add a pinch of cinnamon and nutmeg to the custard for a festive flavor.