Torta della Nonna
AKA: Italian Custard Tart
This is an Italian staple. Most restaurants across the country have or have had it in the menu at some point. Back it the 90s it was probably the most popular dessert along with Tiramisú.
‘Torta della Nonna’ means 'Grandmother’s Cake’ and it’s a simple pastry tart filled with lemon flavored custard and decorated with a thick layer of pine nuts. It originated in Tuscany but, it’s now widespread across Italy.
An alternative version with cocoa and almonds exists as well and it’s called ‘Torta del nonno’ (Grandfather’s Cake).
Everyone loves it! I have to admit that I never order it if I am dining out because it’s quite a predictable choice. I will however bake it from time to time as I find it super comforting and tasty. I probably prefer my version instead of the most commercial ones as I am more in control and can decide the pastry Vs cream ratio. I obviously always opt for a nice thick layer of cream.
Here is the recipe!
Ingredients
For the Pastry
300g plain flour
180g unsalted butter
120g caster sugar
50g corn flour (or potato flour)
3 egg yolks
For the Cream
225g milk
150g double cream
100g caster sugar
30g plain flour
3 egg yolks
Peel of 1 lemon
Topping
100g of pine nuts
Step by Step
The Pastry
Mix the butter, flour, corn flour and sugar until you reach breadcrumb consistency
Add in the eggs and mix until combined
Wrap your dough with cling film and let it rest in the fridge for a couple of hours
The Cream
Start prepping your cream by adding the milk, double cream and half of the sugar in a pan. Add in the lemon peel cut into big strips so it’s easy to remove once the cream is ready.
Gently heat it up until it starts steaming. You don’t want it to boil!
In a separate bowl mix the eggs with the sugar until combined and creamy. Now add in the flour and whisk until you get a smooth and thick cream
Once you milk, cream and sugar start steaming 3/4 of the liquid in the bowl with the eggs, sugar and flour. With a hand whisk mix vigorously until combined.
Pour the combined liquid back in the pan and on the hob. Heat it up slowly and keep whisking by hand until the cream thickens. It is normally ready a few seconds before boiling. get rid of the lemon peel and let it cool down
Assembling & baking
Butter a 10’ tart case
Cut your dough into 2 pieces and roll out one of them. Use it to line your tart case
Pour the cream in the tart
Roll out the remaining dough and use it to cover your tart. Make sure you seal well the edges or the cream will ooze when baking
Scatter your pine nuts on top and rest your assembled tart in the fridge until completely chilled. This will take somewhere between 30 min & 2h depending on how cool is your cream
Bake in a preheated oven @190 for roughly 40-50 min. Your torta is ready when the top is golden brown
Let it cool down completely before eating
Tips & Cheats
Secrets for the perfect crust:
Handle your dough as little as possible.
If at any point your dough feels too soft or starts oozing greasy butter, rest it in the fridge!
Rest the dough in the fridge after you’ve made it and again after you’ve rolled it out and lined your tin.
If you are blind baking the crust, once it’s cooked and before you add the filling whisk an egg and brush the bottom of your pastry. Put it back in the oven for 5min. This will coat the base of the tart.
If you are baking the the tart straight with the filling, add a couple of tablespoons of cornflour between the base and the filling. The cornflour will absorb any excess liquid, leaving the bottom of your tart crunchy.
Preheat your oven with a heavy tray inside. Place your tin directly on the heavy tray. The heavy tray will conduct the heat evenly.