Torta Della Nonna Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, unsalted butter, cut into small pieces, and mix until the mixture resembles coarse crumbs.

Add Wet Ingredients

Beat the egg in a separate bowl and add it to the mixture. Mix well until combined. Gradually add the ice water, one tablespoon at a time, until the dough comes together.

Chill the Dough

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough

After chilling, roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.

Heat the Milk

In a saucepan, heat the whole milk over medium heat until it is just about to boil. Remove from heat.

Mix the Egg Yolks

In a separate bowl, whisk together the egg yolks, granulated sugar, all-purpose flour, and lemon zest until smooth.

Combine Mixtures

Slowly pour the hot milk into the egg mixture, whisking continuously to prevent curdling. Return this mixture to the saucepan.

Cook the Custard

Cook over medium heat, stirring constantly until it thickens and comes to a gentle boil. Remove from heat and stir in vanilla extract.

Cool the Custard

Transfer the custard to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and allow it to cool completely.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Fill the Pastry Crust

Once the custard is cooled, fill the prepared pastry crust with the crema pasticcera, smoothing it out evenly.

Add Pine Nuts

Sprinkle the pine nuts evenly over the top of the custard.

Bake the Torta

Bake in the preheated oven for 30-35 minutes or until the crust is golden and the pine nuts are toasted.

Cool and Dust

Allow the torta to cool completely before dusting with powdered sugar. Serve at room temperature.