Torta della Nonna Recipe

Prepare the Shortcrust Pastry Dough: In a large bowl, combine wheat flour, 120g sugar, and cold butter cubes. Rub with fingertips until a sandy texture forms. Add 2 eggs, zest of one lemon, and a pinch of salt. Mix until just combined to form a dough, being careful not to overwork it.

Chill the Dough: Wrap the prepared dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up and relax.

Prepare the Pastry Cream (Crema Pasticcera): In a saucepan, gently heat 500ml milk with the zest of another lemon until almost simmering. In a separate bowl, whisk 4 egg yolks, 100g granulated sugar, and 50g all-purpose flour until smooth. Gradually pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the cream thickens. Stir in vanilla extract. Remove from heat, cover with plastic wrap directly touching the surface to prevent a skin from forming, and let it cool completely.

Assemble the Tart Base: Preheat your oven to 160°C (convection). On a lightly floured surface, divide the chilled dough into two portions (approximately 2/3 for the base and 1/3 for the top crust). Roll out the larger portion and carefully line a 25 cm tart pan with a removable bottom. Prick the bottom of the dough with a fork.

Fill and Cover: Pour the completely cooled pastry cream into the dough-lined tart pan. Roll out the remaining smaller portion of dough and carefully place it over the cream filling. Trim any excess dough and crimp the edges to seal the tart.

Add Topping and Bake: Sprinkle the pine nuts evenly over the top crust of the tart. Bake in the preheated oven at 160°C for 35-40 minutes, or until the crust is golden brown and the cream is set.

Cool and Serve: Let the Torta della Nonna cool completely in the pan on a wire rack before carefully removing it. This is crucial for the cream to fully set. Once cooled, dust generously with powdered sugar before slicing and serving.