Torta Della Nonna: Creamy Tuscan Custard Tart

 

Torta della Nonna is a traditional Tuscan dessert that can be found in many Italian bakeries or pasticceria, such as this delectable dolce made by Patrick at Lady York. Filled with rich, thick and creamy Italian lemon custard pastry cream known as crema pasticcera, and enclosed in a layer of pasta frolla, a sweet shortcrust pastry, this delicious dessert is topped with crunchy, creamy pine nuts which are found in profusion in the pine woods around Tuscany. Sprinkled all over with light dusting of powdered sugar, this is an elegant and beautiful dolce for any occasion.  

 

Torta Della Nonna
Serves 8

Recipe courtesy of The Spruce Eats

For the Pastry Crust:

2 1/4 cups all-purpose flour or 00

1 tsp baking powder

1/2 cup granulated sugar

1 tsp salt

1 lemon, zested

12 tbsp chilled unsalted butter, cut into 1-inch pieces

1 large egg

1 large egg yolk

For the Pastry Cream Filling:

2 cups whole milk

1/2 cup granulated sugar, divided

5 large egg yolks

1 tsp vanilla extract

1 lemon, zested

1/4 cup all-purpose flour

1/8 tsp salt

For the Topping:

1/2 cup pine nuts, rinsed and mostly dried

2 tbsp powdered sugar

Make the pastry crust. Add the all-purpose flour, baking powder, sugar, lemon zest, and unsalted butter to a food processor. Pulse a few times until the mixture resembles coarse crumbs. Add the egg and egg yolk and pulse until a dough ball forms. Wrap in plastic wrap and refrigerate for at least one hour.

Make the custard. Add the whole milk and 1/4 cup of the granulated sugar to a pot over medium heat and stir until the sugar has dissolved. In a large bowl, whisk together the egg yolks, remaining 1/4 cup of sugar, vanilla, lemon zest, flour, and salt. Temper the egg mixture by adding a ladle full of the hot milk into the bowl and whisking well. Then, pour the egg mixture into the pot with the rest of the milk and return to the heat while quickly whisking. Continue cooking for another couple of minutes until the mixture begins to thicken. Pour through a fine-mesh strainer into a bowl, cover the surface of the custard with plastic wrap to prevent a skin forming, and allow to cool, at room temperature, while the pastry dough chills.

Preheat the oven to 375°F. Divide the chilled pastry into two pieces with one being about a third larger than the other. On a well-floured surface, roll the larger piece into about a 12-inch circle and drape it into a 10-inch tart pan with a removable bottom. Pour in the chilled pastry cream. Roll out the second, smaller piece of dough to about a 10-inch circle and drape it over the top of the tart. Pinch the top and bottom dough ends together and trim off the excess. Sprinkle the lightly damp pine nuts on top of the crust and press them down gently. Bake for 40 to 45 minutes or until the pastry is lightly golden brown. Allow the tart to cool completely before dusting with powdered sugar and serving.