1. Make the Pastry Dough
- In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly.
- Add eggs and vanilla, mixing just until dough comes together.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Custard
- Heat milk with lemon zest and vanilla until steaming.
- In another bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Slowly pour hot milk into yolk mixture while whisking.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
- Pour custard into a bowl, cover with plastic wrap (touching the surface), and let cool.
3. Assemble the Torta
- Preheat oven to 350°F (175°C).
- Roll out two-thirds of the dough and line a 9-inch tart pan.
- Spread custard evenly over the base.
- Roll out remaining dough and place on top, sealing edges.
- Sprinkle pine nuts across the surface.
4. Bake
- Bake for 35–40 minutes, until golden brown.
- Cool completely, then dust generously with powdered sugar.
Tips for Success
- Chill the dough well for easier rolling.
- Toast pine nuts lightly before baking for extra flavor.
- For variation, add a splash of limoncello to the custard for a citrusy twist.
- Best served at room temperature with an espresso or dessert wine.
Final Thoughts
Torta della Nonna is more than a dessert — it’s a story of family, tradition, and comfort. With its creamy custard heart and buttery pastry shell, every bite feels like a warm hug from Nonna herself. It’s a recipe that stands the test of time, perfect for anyone who wants to bring a taste of Italy into their kitchen.