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Whole Torta della Nonna tart with pine nuts and powdered sugar on a wooden board, one slice cut showing lemon custard

Torta della Nonna with Pine Nuts and Lemon Custard

A Tuscan custard tart with a crisp pasta frolla shell, lemon pastry cream, and a pine nut topping, baked until golden and set.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian (Tuscan)
Calories: 380
Ingredients Method Notes

Ingredients
  

Pasta Frolla (Pastry Dough)
  • 300 g all-purpose flour
  • 150 g cold unsalted butter, cubed
  • 100 g granulated sugar
  • 2 egg yolks
  • 1 whole egg
  • 1 tsp lemon zest from 1 lemon
  • 1/2 tsp baking powder
  • 1 pinch salt
Lemon Custard
  • 500 ml whole milk
  • 4 egg yolks
  • 120 g granulated sugar
  • 40 g cornstarch
  • 1 tsp lemon zest from 1 lemon
  • 1 tsp vanilla extract
Topping
  • 50 g pine nuts
  • 2 tbsp powdered sugar for dusting after cooling

Method
 

Make the Pasta Frolla
  1. Rub cold cubed butter into flour, sugar, and salt with your fingers or a food processor until it looks like coarse sand.
  2. Add egg yolks, whole egg, and lemon zest. Mix just until the dough comes together, without overworking it.
  3. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Cook the Custard
  1. Heat milk with lemon zest in a saucepan until steaming, not boiling.
  2. Whisk egg yolks and sugar until pale, then whisk in cornstarch until smooth.
  3. Slowly pour hot milk into the yolk mixture, whisking constantly, then return everything to the saucepan.
  4. Cook over medium heat, stirring constantly, for 4 to 5 minutes until the custard thickens and coats the back of a spoon.
  5. Stir in vanilla, transfer to a bowl, and press plastic wrap directly onto the surface. Cool completely, about 30 minutes.
Assemble and Bake
  1. Heat the oven to 180 C / 350 F.
  2. Roll two-thirds of the dough and line a 9-inch tart pan, pressing it into the edges. Prick the base with a fork.
  3. Spread the cooled custard evenly over the base.
  4. Roll the remaining dough and lay it over the custard, or cut into strips for a lattice. Trim and seal the edges.
  5. Scatter pine nuts evenly over the top.
  6. Bake for 35 to 40 minutes until the crust is golden and the custard is set with only a slight jiggle in the center.
  7. Cool completely, at least 2 hours, then dust with powdered sugar before slicing.

Notes

  • Rest the dough a full 30 minutes before rolling or it shrinks in the pan.
  • Cool the custard completely before assembling to avoid a soggy bottom crust.
  • Toast pine nuts 2 to 3 minutes before scattering so they don't scorch in the oven.
  • Let the baked tart cool at least 2 hours before slicing for clean cuts.