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Authentic Italian Torta della Nonna Recipe

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Authentic Italian Torta della Nonna is a classic Italian custard tart featuring a crisp pastry base filled with a rich lemon-scented custard, topped with crunchy pine nuts or sliced almonds, and dusted with powdered sugar. This recipe guides you through making a tender homemade pastry, creamy custard filling, and baking a delightful tart perfect for any occasion.

Ingredients

For the Pastry:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, chilled and diced
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • A pinch of salt

For the Custard:

  • 2 cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1/3 cup cornstarch
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For Topping:

  • Pine nuts or sliced almonds, to taste
  • Powdered sugar, for dusting

Instructions

  1. Make the Pastry: In a large mixing bowl, combine the diced butter, all-purpose flour, sugar, egg, egg yolk, vanilla extract, and salt. Mix until a dough forms, ensuring the butter is well incorporated but not overworked.
  2. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up, making it easier to roll out.
  3. Prepare the Custard: Heat the milk gently in a saucepan until it is just below boiling. Meanwhile, whisk together the egg yolks, sugar, cornstarch, and lemon zest in a separate bowl to create a smooth mixture.
  4. Combine Mixtures: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens. Remove from heat and stir in butter and vanilla extract until smooth.
  5. Cool the Custard: Transfer the custard to a bowl, cover it with plastic wrap pressed directly on the surface to avoid skin formation, and let it cool to room temperature.
  6. Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the tart.
  7. Roll Out the Dough: On a lightly floured surface, roll the chilled dough to about ¼ inch thickness, forming a circle larger than your tart pan.
  8. Prepare the Tart Pan: Grease a tart pan, then line it with the rolled dough, pressing into edges and leaving some overhang. Prick the base with a fork to prevent air bubbles during baking.
  9. Fill the Tart: Pour the cooled custard evenly into the pastry shell, smoothing the top with a spatula.
  10. Add Toppings: Sprinkle pine nuts or sliced almonds evenly over the custard to add texture and flavor.
  11. Bake: Place the tart in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the custard is set but still slightly jiggly in the center.
  12. Cool Completely: Remove the tart from the oven and allow it to cool in the pan for about 30 minutes. Then transfer it carefully to a wire rack to cool fully before serving.
  13. Dust with Powdered Sugar: Just before serving, dust the top of the tart generously with powdered sugar for an elegant finishing touch.

Notes

  • Ensure the butter for the pastry is cold for a flaky crust.
  • Press plastic wrap directly onto the custard surface to prevent skin formation while cooling.
  • Do not overbake; custard should set but remain creamy.
  • You can substitute pine nuts with sliced almonds or other nuts if preferred.
  • Serve the tart chilled or at room temperature for best flavor.

Find it online: https://crispcharm.com/authentic-italian-torta-della-nonna-recipe/