Torta della Nonna (Italian Grandmother’s Custard Tart) – A Sweet Hug from Italy
Feeling nostalgic for those comforting treats from Grandma’s kitchen? ✨ This Torta della Nonna is pure Italian magic — buttery pastry, silky custard, and a dusting of powdered sugar that feels like a warm hug. Whether you're sharing it with family or savoring a slice with your afternoon coffee, this classic tart is a showstopper every time.
A traditional Italian dessert that brings joy in every slice
Equipment You’ll Need
- Mixing bowls
- Pastry blender or fingertips
- Rolling pin
- 9-inch tart pan with removable bottom
- Saucepan
- Whisk
Ingredients
For the Pastry:
- 2½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup unsalted butter, cold and cubed
- Zest of 1 lemon
- 2 large eggs
- Pinch of salt
For the Custard:
- 4 large egg yolks
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Topping:
- ¼ cup pine nuts (optional)
- Powdered sugar for dusting
Instructions
- Make the Pastry:
In a large bowl, whisk together flour, sugar, salt, and lemon zest. Cut in cold butter using a pastry blender or your fingertips until it resembles coarse crumbs. Add eggs and mix gently until a dough forms. Don’t overwork it! Divide the dough into two portions (one slightly larger), flatten into discs, wrap in plastic, and chill for at least 1 hour. - Make the Custard:
In a saucepan, whisk egg yolks and sugar until pale. Whisk in flour until smooth, then gradually whisk in milk. Stir in lemon zest. Cook over medium heat, stirring constantly, until the custard thickens and gently boils. Remove from heat, stir in vanilla, and cool with plastic wrap pressed onto the surface to prevent a skin. - Assemble the Tart:
Preheat oven to 350°F (175°C). Roll out the larger dough disc on a floured surface to about 12 inches. Line your tart pan, pressing the dough into the bottom and sides. Trim excess. Pour in cooled custard, spreading evenly. - Top and Bake:
Roll out the remaining dough disc and place over the custard. Seal and crimp edges. Cut a few vents in the top. Sprinkle with pine nuts if using. Bake 35-45 minutes until golden and set. Cool completely before dusting generously with powdered sugar.
Extra Tips & Variations
- For a more rustic look, skip the top crust and simply sprinkle pine nuts over the custard before baking.
- Orange zest is a lovely swap for lemon if you want a different citrus note.
- Serve with a drizzle of honey or a dollop of whipped cream for extra indulgence.
Torta della Nonna (Italian Grandmother’s Custard Tart)
Ingredients
Equipment
Method
- Mix flour, sugar, salt, zest. Cut in butter. Add eggs; form dough. Divide, wrap, chill 1 hr.
- Whisk yolks, sugar, flour. Gradually add milk + zest. Cook, stir until thick. Stir in vanilla. Cool.
- Roll out larger dough piece; line pan. Pour custard in.
- Roll out remaining dough; cover tart. Seal edges, vent top. Add pine nuts if using.
- Bake 35-45 min at 350°F (175°C). Cool, dust with powdered sugar.
Torta della Nonna isn’t just dessert — it’s a taste of Italian tradition. Every bite brings creamy, citrusy comfort wrapped in buttery pastry. Whether for Sunday dinner or a special occasion, this tart is sure to earn a spot in your recipe box.