A Timeless Italian Classic: Torta della Nonna

 

Ingredients

Pastry:

• 300g all-purpose flour
• 150g unsalted butter (cold, cubed)
• 150g granulated sugar
• 3 large egg yolks
• 1 lemon (zest only)
• 1 pinch salt

Filling:

• 500ml whole milk
• 4 large egg yolks
• 100g granulated sugar
• 40g all-purpose flour
• 1 tsp vanilla extract

Topping:

• 30g pine nuts
• Powdered sugar (for dusting)

Step by Step Instructions

1. Make pastry: Combine flour, sugar, salt, and lemon zest. Rub in butter until mixture resembles breadcrumbs. Add egg yolks; mix until dough forms. Divide into two discs (⅔ for base, ⅓ for top). Refrigerate 30 minutes.
2. Prepare filling: Heat milk until steaming. Whisk egg yolks and sugar until pale. Add flour; whisk until smooth. Gradually pour hot milk into egg mixture while whisking. Return to pan; cook over medium heat, stirring constantly, until thickened (3-4 minutes). Stir in vanilla. Cover surface with plastic wrap; cool completely.
3. Assemble: Roll larger dough disc to 3mm thickness; line a 23cm tart pan. Trim edges. Spread cooled custard evenly over base. Roll remaining dough; place over filling. Seal edges. Brush top with water; scatter pine nuts evenly.
4. Bake: Bake at 180°C (350°F) for 35-40 minutes until golden. Cool completely in pan.
5. Finish: Dust generously with powdered sugar before serving.