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Torta della Nonna: A Sweet Slice of Italian Tradition
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There are desserts, and then there are heritage desserts—recipes passed down through generations, carrying with them not just ingredients, but memories, love, and timeless flavor. Torta della Nonna, or “Grandmother’s Tart,” is one such masterpiece from the heart of Italy.
This beloved Tuscan dessert combines a delicate lemon-scented shortcrust pastry with a rich, silky custard, crowned by toasted pine nuts and a snowy dusting of powdered sugar. It’s humble, elegant, and deeply comforting—just like Nonna herself.
Let me walk you through how to make this traditional Italian custard tart from scratch. Whether you’re bringing it to a family gathering or simply craving something sweet and nostalgic, this dessert delivers on every level.
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Ingredients That Speak of Home
For the Pastry (Pasta Frolla):
- 2½ cups all-purpose flour 🌾
- ¾ cup granulated sugar 🍚
- 1 cup unsalted butter, cold and cubed 🧈
- Zest of 1 lemon 🍋
- 2 large eggs 🥚
- Pinch of salt 🧂
The pastry is crisp yet tender, subtly sweet, and infused with lemon zest—perfectly balancing the richness of the custard filling.
For the Custard Filling (Crema Pasticcera):
- 2½ cups whole milk 🥛
- ½ cup granulated sugar 🍚
- 4 large egg yolks 🥚
- ¼ cup all-purpose flour 🌾
- Zest of 1 lemon 🍋
- 1 tsp vanilla extract 🍦
This custard is smooth, glossy, and aromatic—thanks to the vanilla and lemon zest. It’s light yet luscious, and sets beautifully within the crust.
For the Topping:
- ¼ cup pine nuts 🌰
- Powdered sugar, for dusting 🍬
Toasted pine nuts add a nutty crunch that perfectly complements the creamy custard. The final touch of powdered sugar? Pure magic.
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Step-by-Step Instructions
1.
Make the Pastry:
- In a large bowl, combine the flour, sugar, salt, and lemon zest.
- Add cold butter and use your fingertips or a pastry cutter to blend until crumbly.
- Add the eggs and mix until a soft dough forms. Don’t overwork it!
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
2.
Prepare the Custard:
- In a saucepan, heat milk with lemon zest over medium heat until just simmering.
- In a separate bowl, whisk egg yolks with sugar until pale. Add flour and mix until smooth.
- Slowly pour the hot milk into the egg mixture while whisking continuously.
- Return everything to the saucepan and cook over low heat, stirring constantly, until thickened.
- Stir in the vanilla. Let cool completely.
3.
Assemble the Tart:
- Preheat oven to 350°F (175°C).
- Roll out ⅔ of the chilled dough and line a greased tart pan (9 or 10 inches).
- Fill with the cooled custard.
- Roll out the remaining dough and lay over the top, sealing the edges well.
- Sprinkle with pine nuts.
4.
Bake and Finish:
- Bake for 35–40 minutes, until golden.
- Cool completely, then dust generously with powdered sugar.
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Why You’ll Love Torta della Nonna
- 🍋 Bright and fragrant from real lemon zest
- 🧁 Custardy and comforting, with the perfect texture
- 🌰 Toasty and nutty from the pine nuts
- 👵🏻 Timeless and traditional, just like Nonna made
- 🎉 Perfect for holidays, birthdays, or Sunday dinners
Whether served slightly warm or chilled, this tart is guaranteed to steal hearts at the table. Pair it with an espresso or a glass of limoncello for the full Italian experience.
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Tips & Variations
- Make it ahead: Both dough and custard can be made a day in advance.
- Nut-free version: Swap pine nuts for sliced almonds or omit them entirely.
- Lemon-lovers: Add a teaspoon of lemon juice to the custard for more zing.
- No top crust? Leave it open for a classic Florentine variation.
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Save, Share, and Bake with Love
If this tart reminds you of your own grandmother, or if you’re just discovering it for the first time, let it become part of your kitchen tradition. Share it with friends, tag someone who needs a taste of Italy, or save it for your next baking day.
✨ Torta della Nonna: A taste of love, one slice at a time.
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