Torta della Nonna (Italian Grandma's Tart)

Ingredients

• 250 g All‑purpose flour (sifted)
• 100 g Granulated sugar
• 5 g Baking powder (about 1 tsp)
• 0.5 g Fine sea salt (a pinch)
• 125 g Unsalted butter (softened, cut into small cubes)
• 1 large lemon Lemon zest (zest only, from untreated lemon)
• 4 Egg yolks (large eggs)
• 2 Egg whites (large eggs, about 60 g total)
• 500 ml Whole milk (full‑fat for richer custard)
• 1 Vanilla bean (split and seeds scraped; optional vanilla extract 1 tsp)
• 30 g Cornstarch (Maïzena) (about 2 tbsp)
• 50 g Pine nuts (toasted lightly)
• 15 g Powdered sugar (for dusting, about 2 tbsp)

Instructions

1. Make the short‑crust dough

   In the bowl of a food‑processor combine the sifted flour, granulated sugar, baking powder and fine salt. Pulse briefly, then create a well in the centre. Add the softened butter cubes, lemon zest and pulse until the mixture resembles coarse sand. Add the 4 egg yolks and the 2 egg whites, pulse just until the dough comes together into a smooth ball that pulls away from the sides.

   Time: PT10M

2. Chill the dough

   Shape the dough into a flat disc, wrap tightly in plastic wrap, flatten to a rectangle and place in the refrigerator for at least 1 hour to firm up.

   Time: PT1H

3. Prepare the lemon‑vanilla custard

   In a saucepan bring the whole milk to a gentle boil with the lemon zest and the scraped vanilla seeds (add the split pod for extra flavor, then remove before boiling). Meanwhile, in a bowl whisk together the 4 egg yolks, 100 g granulated sugar and the cornstarch until pale and smooth. Slowly pour the hot milk over the yolk mixture in two batches, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.

   Time: PT15M

   Temperature: Medium heat

4. Cool the custard

   Transfer the hot custard to a clean bowl, press a piece of plastic wrap directly onto its surface to prevent a skin forming, and refrigerate for about 40 minutes until fully chilled.

   Time: PT40M

5. Roll out the base crust

   On a lightly floured surface roll out two‑thirds of the chilled dough to about 2–3 mm thickness. Place a 20 cm tart ring on a perforated baking sheet (or silicone mat) and gently lift the rolled dough over the ring, pressing it into the sides. Trim excess dough with a knife, leaving a 2–3 cm overhang which you fold back into the ring. Prick the base with a fork.

   Time: PT10M

6. Add the custard filling

   Give the chilled custard a quick stir to smooth it, then spoon it into the crust, leaving about 3‑4 mm of space at the top. Level with a spatula.

   Time: PT5M

7. Prepare the top crust and finish

   Roll out the remaining third of dough to about 3 mm thickness. Carefully lay it over the filled tart, sealing the edges by pressing and crimping with your fingers or a fork. Trim any excess, then prick the surface all over with a fork. Brush the top lightly with the remaining egg white (about 1 tbsp) and sprinkle the pine nuts generously.

   Time: PT10M

8. Bake the tart

   Pre‑heat the oven to 160 °C (320 °F). Bake the tart for 35–40 minutes, or until the top is lightly golden and the custard is set.

   Time: PT40M

   Temperature: 160°C

9. Cool, demould and serve

   Remove the tart from the oven and let it cool completely at room temperature before gently removing it from the ring. Dust generously with powdered sugar and serve.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour (use 1 cup + 2 tbsp)
• Instead of Granulated sugar: caster sugar
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Fine sea salt: table salt (use less)
• Instead of Unsalted butter: margarine (use unsalted)
• Instead of Lemon zest: lemon extract (1 tsp)
• Instead of Egg yolks: egg yolk substitute powder (1 tbsp)
• Instead of Egg whites: aquafaba (3 tbsp)
• Instead of Whole milk: half‑and‑half (use 250 ml)
• Instead of Vanilla bean: vanilla extract (1 tsp)
• Instead of Cornstarch (Maïzena): all‑purpose flour (2 tbsp)
• Instead of Pine nuts: slivered almonds, chopped walnuts
• Instead of Powdered sugar: granulated sugar (dust with a fine sieve)

Equipment Needed

• Food‑processor or stand‑mixing bowl with paddle attachment
• Mixing bowl (medium)
• Rolling pin
• Pastry brush
• Saucepan (medium)
• Whisk
• 20 cm (8‑inch) tart pan with removable bottom or a perforated baking sheet with silicone mat
• Silicone baking mat or parchment paper (optional)
• Spatula (rubber)
• Kitchen scale
• Sharp knife
• Plastic wrap (film alimentaire)

Critical Steps — Do Not Skip

• Achieving a sandy texture for the dough without over‑mixing.
• Thickening the custard without lumps or scorching.
• Sealing the top crust tightly to avoid leaking during baking.

Chef Tips from the Video

• Use a smooth‑sided tart ring for an easier release; a fluted ring can cause the crust to stick.
• For extra lemon aroma, zest the lemon directly into the custard while it simmers.
• Brush the top crust with a mixture of 1 egg white + 1 tsp water for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended – custard may separate.

Room temperature: Can sit at room temperature for up to 2 hours after dusting with powdered sugar.

Make-Ahead Tips

• The short‑crust dough can be prepared 1 day ahead and kept wrapped in the fridge.
• Custard can be made up to 24 h ahead; keep covered and chilled.
• Assemble the tart and refrigerate uncovered; bake just before serving.