Torta della Nonna (Traditional Recipe)
(Serves 8-10)
🍪 Sweet Pastry Crust:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ½ tsp salt
- 1 tsp lemon zest (optional)
- ½ cup cold unsalted butter, cubed
- 1 large egg
- 1 egg yolk (reserve white for glaze)
- 1 tsp vanilla extract
🍮 Vanilla Custard Filling:
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- 1 tsp vanilla extract (or ½ vanilla bean)
- Pinch of salt
🌲 Topping:
- ¼ cup pine nuts
- Powdered sugar (for dusting)
👵🏼 Step-by-Step Instructions
1. Make the Crust:
- In a food processor, pulse flour, powdered sugar, salt, and zest.
- Add cold butter; pulse until crumbly.
- Mix in egg, yolk, and vanilla until dough forms.
- Divide dough: ⅔ for the base, ⅓ for the top. Chill 30 mins.
2. Prepare the Custard:
- Heat milk until steaming (don’t boil).
- Whisk yolks, sugar, cornstarch, and salt in a bowl.
- Slowly pour hot milk into yolk mix, whisking constantly.
- Return to pot; cook on medium, stirring, until thick (3-4 mins).
- Off heat, stir in vanilla. Cover with plastic (touching surface); cool.
3. Assemble & Bake:
- Roll out the larger dough piece; fit into a 9-inch tart pan.
- Spread cooled custard over crust.
- Roll out the smaller dough piece; cut into strips for a lattice or cover fully (pierce vents).
- Brush with reserved egg white; press pine nuts into top.
- Bake at 350°F (175°C) for 35-40 mins until golden.
4. Serve:
- Cool completely, then dust with powdered sugar.
🌟 Nonna’s Secrets:
- Lemon zest brightens the crust.
- Chilling the dough prevents shrinkage.
- Pine nuts toast as they bake—watch for browning!
🍽 Pair With:
- An espresso or Vin Santo dessert wine.
This cake is creamy, nutty, and just sweet enough—a true Italian classic. Let me know if you’d like a shortcut version! 😊🍰