A Buttery Pastry Tart Filled with Luscious Lemon Custard—Just Like Nonna Used to Make 💛
If you’ve ever been lucky enough to enjoy dessert at an Italian grandmother’s table, you know this one: Torta della Nonna. It’s a rustic yet elegant tart made with a buttery shortcrust pastry, filled with silky lemon-scented custard, and topped with pine nuts and powdered sugar. It’s the perfect balance of rich and light, sweet and citrusy—a beautiful bake for holidays, dinner parties, or anytime you want a comforting Italian classic.
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Torta della Nonna Recipe Overview
Torta della Nonna (literally “Grandmother’s Cake”) is a beloved Tuscan dessert. The shortcrust pastry, or pasta frolla, is tender yet crisp. The filling is a creamy lemon custard that sets up just enough to slice cleanly while staying velvety. Pine nuts add the signature crunch and toasted nutty finish.
- Flavor: Sweet, lemony custard with buttery pastry and nutty pine nuts
- Texture: Creamy filling with a crisp crust and crunchy topping
- Perfect For: Celebrations, Sunday dinner, or an impressive make-ahead dessert
- Bonus: Can be made in stages and chilled before serving
Ingredients List
For the Pastry:
- 2½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup cold unsalted butter, cubed
- Zest of 1 lemon
- 2 large eggs
- Pinch of salt
For the Custard Filling:
- 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
For the Topping:
- ¼ cup pine nuts
- Powdered sugar (for dusting)
Necessary Tools for Preparation
- Food processor or pastry cutter (for dough)
- Medium saucepan
- Whisk
- 9-inch tart pan or springform pan
- Fine mesh sieve (optional for custard)
- Rolling pin
- Plastic wrap
Step-by-Step Instructions
1. Make the Pastry Dough
In a large bowl or food processor, combine flour, sugar, lemon zest, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add eggs and mix until the dough forms. Divide into two discs, wrap in plastic, and chill for 30 minutes.
2. Prepare the Custard
In a saucepan, whisk egg yolks, sugar, and flour. Gradually add milk, lemon zest, and vanilla. Cook over medium heat, whisking constantly, until thickened (about 8–10 minutes). Remove from heat, strain if needed, and let cool with plastic wrap pressed directly on top.
3. Assemble the Tart
Preheat oven to 350°F (175°C). Roll out one dough disc and press into the bottom and sides of a greased 9-inch tart pan. Pour in the cooled custard.
4. Add the Top Crust
Roll out the second dough disc and gently lay it over the custard. Trim edges and seal. Sprinkle with pine nuts.
5. Bake
Bake for 40–45 minutes, or until the top is lightly golden and the pine nuts are toasted. Let cool completely, then chill at least 2 hours.
6. Serve
Dust with powdered sugar before slicing and serving.
Tips for Perfecting the Torta della Nonna Recipe
- Chill your dough: This helps keep it crisp and prevents shrinking.
- Strain your custard if there are lumps—for an ultra-smooth finish.
- Don’t skip chilling before slicing—it firms up the custard for perfect pieces.
- Toast the pine nuts before topping for even deeper flavor (optional).
What to Serve With It
- Espresso or cappuccino
- Fresh berries
- A splash of limoncello or amaretto
- Lightly sweetened whipped cream
Storage Instructions
- Fridge: Store covered for up to 4 days.
- Freezer: Not recommended, as custard texture may change.
- Best served chilled or at room temperature.
General Information
- Occasions: Holidays, Easter, Mother’s Day, birthdays
- Diet Note: Naturally vegetarian
- Best Made Ahead: Chill 4–6 hours or overnight for best slicing
FAQ
Can I make the pastry by hand?
Yes! Just use your fingertips or a pastry cutter to work in the butter until crumbly.
Can I use store-bought dough?
You can, but homemade gives a far better texture and flavor.
Can I skip the top crust?
Absolutely—it becomes more like a custard tart with a golden pine nut top.
Do I have to use pine nuts?
No—almond slivers or chopped pistachios work too, but pine nuts are traditional.
Conclusion
Torta della Nonna is a true Italian treasure—sweet, lemony, and completely comforting. It’s the kind of cake that brings people together around the table, just like Nonna would want. If you’ve never tried it, this is your moment.
Made it? Share your Italian masterpiece with us on Pinterest @poulefrecipe! 🇮🇹💛
More Elegant Classics to Try:
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Torta della Nonna (Italian Grandmother’s Custard Tart) 🇮🇹🍋
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
Torta della Nonna is an Italian lemon custard tart with a buttery pastry crust, creamy filling, and toasted pine nut topping—elegant, nostalgic, and perfect for special occasions.
Ingredients
Pastry:
2½ cups all-purpose flour
¾ cup sugar
1 cup cold unsalted butter
Zest of 1 lemon
2 eggs
Pinch of salt
Custard:
2½ cups whole milk
½ cup sugar
4 egg yolks
¼ cup flour
Zest of 1 lemon
1 tsp vanilla extract
Topping:
¼ cup pine nuts
Powdered sugar (for dusting)
Instructions
Make dough. Chill for 30 mins.
Cook custard until thick. Cool with plastic wrap on top.
Roll and press crust into pan. Add custard.
Cover with second dough round. Top with pine nuts.
Bake 40–45 mins at 350°F. Cool completely.
Dust with powdered sugar before serving.
Notes
Use fine flour for smooth dough. Chill well before slicing. Toast pine nuts for extra flavor.
- Prep Time: 30
- Cook Time: 45
- Category: Tart
- Method: Baking
- Cuisine: Italian
