Torta della Nonna
Grandma's cake: a delicate Tuscan tart with buttery shortcrust pastry, silky lemon-infused custard, pine nut topping, and a dusting of powdered sugar. Pure nostalgia.
- For the Pastry:
- 250g all-purpose flour
- 100g sugar
- 125g unsalted butter, cold and diced
- 2 egg yolks
- 2 tbsp cold water
- For the Filling:
- 500ml whole milk
- 4 egg yolks
- 120g sugar
- 40g all-purpose flour
- 1 lemon, zested
- 60g pine nuts
- 2 tbsp powdered sugar for dusting
- Make the pastry: In a large bowl, combine the flour and sugar. Add the cold diced butter and use your fingertips to rub the mixture until it resembles coarse breadcrumbs—the butter must remain cold and in small pieces for a flaky crust. Add the egg yolks and cold water, mixing gently with a fork until a dough just comes together. Form into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (350°F). Remove the pastry from the refrigerator and divide into two portions: one slightly larger (about two-thirds) and one smaller. Let warm slightly, about 5 minutes, so it's workable but still cool.
- Make the filling: Pour the whole milk into a saucepan, add the lemon zest, and heat gently until steam rises and small bubbles form around the edges—do not boil. Remove from heat and let steep for 5 minutes to infuse the milk with lemon flavor, then strain out the zest.
- In a mixing bowl, whisk together the 4 egg yolks and 120g sugar for about 2 minutes until pale and slightly thickened. Sift the 40g flour over the mixture and fold it in gently until no lumps remain. The mixture should be smooth and free of flour streaks.
- Slowly pour the warm infused milk into the egg mixture while whisking constantly—add the milk in a thin, steady stream to prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, for 5–7 minutes until the custard thickens enough to coat the back of the spoon and no longer tastes of raw flour. It should be silky and smooth, not lumpy. Transfer to a bowl and cool slightly.
- Roll out the larger portion of pastry between two sheets of parchment paper into a thin round about 2mm thick. Transfer to a 24cm tart pan, pressing gently into the bottom and sides. Trim the excess. Prick the bottom lightly with a fork to prevent puffing.
- Pour the cooled custard filling into the pastry shell, spreading it evenly. Roll out the remaining pastry and cut into strips about 1cm wide. Arrange strips in a lattice pattern over the custard, pressing the ends into the rim. Scatter the pine nuts evenly over the top.
- Bake for 35–40 minutes until the pastry is golden brown and the filling is set but still slightly soft in the very center when you gently shake the pan. The torta should not jiggle but should have a very slight wobble.
- Cool in the pan for 30 minutes, then run a thin knife around the edges and carefully turn out onto a cooling rack. Cool completely to room temperature. Just before serving, dust lightly and evenly with powdered sugar.
Chef's Note: Torta della Nonna—Grandmother's Cake—is a beloved Tuscan tradition that appears on family tables for special occasions and important gatherings. The name itself speaks to the nostalgia and love baked into every slice. The combination of crispy pastry, silky lemon custard, and toasted pine nuts creates a dessert of elegant simplicity. This is not a fussy dish but an honest one, passed down through generations.
The key to success is keeping the pastry butter cold and not overworking it—this ensures a tender, flaky crust. The custard must be cooked gently and stirred constantly to achieve a smooth texture without scrambling the eggs. Pine nuts toast slightly as the tart bakes, adding nutty depth. This tart is best served at room temperature, never chilled. It keeps well for 2–3 days in an airtight container and can be frozen for up to one month before baking.
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