Torta Della Nonna Recipe
A classic Italian tart features a lemony cream filling enveloped in a pastry crust and garnished with crunchy pine nuts.
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Instructions
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Preheat the oven to 375 F.
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Process flour, baking powder, sugar, salt, lemon zest, and butter in a food processor until crumbly; add egg and egg yolk, then pulse until a dough forms. Wrap and refrigerate for one hour.
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Heat milk and 1/4 cup sugar in a pot until dissolved.
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Whisk egg yolks, remaining sugar, vanilla, lemon zest, flour, and salt in a bowl.
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Temper the egg mixture by slowly whisking in hot milk, then combine it with the remaining milk in the pot and whisk while cooking until thickened.
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Strain the custard into a bowl, cover with plastic wrap, and cool.
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Divide chilled dough into two pieces, with one being a third larger. Roll the larger piece into a 12-inch circle and fit into a 10-inch tart pan.
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Pour in the cooled pastry cream.
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Roll the smaller dough piece into a 10-inch circle and place it over the tart. Pinch and trim the edges.
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Sprinkle damp pine nuts on top and press them gently.
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Bake for 40-45 minutes until the pastry is golden brown.
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Cool completely, then dust with confectioners' sugar before serving.