Torta della Nonna

Steps

1. Step 1

   Make the pastry cream first. In a medium saucepan, warm the milk with the strips of lemon zest over medium heat until it just begins to steam, then take it off the heat and let it sit 10 minutes to infuse. Fish out and discard the zest strips.

   15 min

   • 2 cups whole milk
   • 1 lemon
2. Step 2

   In a bowl, whisk the egg yolks, sugar, cornstarch and salt until smooth and pale. Pour in the warm milk in a slow stream while whisking, then pour everything back into the saucepan.

   5 min

   • 4 egg yolks
   • 2/3 cup granulated sugar
   • 1/4 cup cornstarch
   • 1 pinch salt
3. Step 3

   Cook over medium heat, whisking constantly, until the mixture thickens and bubbles lazily, about 4 to 6 minutes. Keep whisking for 1 minute more, then take it off the heat and whisk in the butter and vanilla.

   7 min

   • 1 tsp vanilla extract
   • 2 tbsp unsalted butter
4. Step 4

   Scrape the pastry cream into a shallow bowl, press plastic wrap directly onto the surface so it doesn't form a skin, and chill until cold, at least 2 hours.

   2 hr, hands-off

5. Step 5

   Make the pasta frolla. Whisk the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and rub it in with your fingertips (or pulse in a food processor) until the mixture looks like coarse crumbs.

   10 min

   • 2 1/2 cups all-purpose flour
   • 3/4 cup granulated sugar
   • 1 tsp baking powder
   • 1/2 tsp salt
   • 1 cup cold unsalted butter
6. Step 6

   Add the whole egg, egg yolk and lemon zest and mix just until the dough comes together in a ball; don't knead it. Divide it into two pieces, one about two-thirds and one about one-third. Flatten each into a disk, wrap, and chill 1 hour.

   1 hr, hands-off

   • 1 egg
   • 1 egg yolk
   • 1 lemon
7. Step 7

   Heat the oven to 350°F. Butter a 9-inch tart pan or springform pan. Roll the larger disk between two sheets of parchment into a 12-inch round and fit it into the pan, pressing it up the sides; patch any tears with your fingers. Trim the edge level with the rim.

   15 min · 350°F

8. Step 8

   Whisk the cold pastry cream smooth and spread it evenly in the shell. Roll the smaller disk into a 9 1/2-inch round and lay it over the filling. Press the edges together to seal and trim off any overhang.

   10 min

9. Step 9

   Brush the top with the beaten egg and scatter the pine nuts evenly over the surface, pressing them in lightly so they stick.

   5 min

   • 1/2 cup pine nuts
   • 1 egg
10. Step 10

    Bake until the pastry is golden and the pine nuts are toasted, 45 to 55 minutes. If the nuts brown too fast, lay a sheet of foil loosely on top.

    50 min, hands-off · 350°F

11. Step 11

    Cool the tart completely in the pan on a rack, at least 2 hours; it slices cleanly only when cool. Unmold, dust generously with powdered sugar and serve.

    2 hr, hands-off

    • 2 tbsp powdered sugar

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026