AI-generated image
Torta della nonna
Lemon custard pine nut tart
Torta della nonna: Tuscany's "grandmother's tart" of lemon custard and pine nuts
Torta della nonna, "grandmother's tart", is on the dessert menu of almost every trattoria in Florence and across Tuscany: a shortcrust case filled with thick lemon-scented custard, covered with a second layer of pastry and scattered with pine nuts and icing sugar. Despite the name it was probably invented by a Florentine restaurant cook in the 1900s, but it tastes of family Sunday lunches. Contains pine nuts. Chef's tip: let the custard cool completely before filling the tart; warm custard melts the butter in the pastry and makes the base soggy.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the pastry
- 12 ½ oz plain flour
- 4 oz caster sugar
- 6 ½ oz cold butterdiced
- 1 egg
- 1 egg yolk
- 1 lemonzest only, divided
- 1 pinch salt
For the custard
- 2 cups whole milk
- 4 oz caster sugar
- 1 ⅝ oz cornflour
- 1 tsp vanilla extract
To finish
- 1 ⅜ oz pine nuts
- 2 tbsp icing sugar
Shop this recipe on Amazon
What you'll need
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rub 6 ½ oz cold butter into 12 ½ oz plain flour, 4 oz caster sugar and 1 pinch salt. Add 1 egg, 1 egg yolk and half the zest of 1 lemon and bring together. Wrap and chill for 1 hour.
Step 2: Heat 2 cups whole milk with 1 tsp vanilla extract and the rest of the zest. Whisk 4 egg yolks, 4 oz caster sugar and 1 ⅝ oz cornflour, pour in the milk, return to the pan and cook for 4–5 minutes, stirring, until very thick. Cover and cool completely.
5 minStep 3: Heat the oven to 350°F (325°F fan). Roll out two-thirds of the pastry and line a 24 cm tart tin. Fill with the cold custard. Common mistake: using warm custard; the pastry goes soggy.
Step 4: Roll out the rest of the pastry, lay it on top and seal the edges. Prick the top, brush with a little water and scatter with 1 ⅜ oz pine nuts.
Step 5: Bake for 40–45 minutes, until deep golden. Cool completely, then chill for 1 hour. Dust with 2 tbsp icing sugar before serving.
45 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 9 g
- Carbs
- 50 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does torta della nonna take?
- About 90 minutes in total: 45 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Mint pistachio pesto
A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.
