Torta della Nonna
A rich, creamy Italian tart made with lemon-scented shortcrust pastry and filled with pastry cream, topped with pine nuts and powdered sugar.
Ingredients
- Pastry: 2 cups flour ½ cup sugar, 1 lemon zest, ¾ cup butter, 1 egg, 1 yolk
- Cream: 2 cups milk ½ cup sugar, 4 yolks, ¼ cup cornstarch, 1 tsp vanilla
- Topping: 2 tbsp pine nuts powdered sugar
Instructions
- Make pastry cream and chill.
- Mix pastry dough and chill.
- Roll, assemble tart with cream and top dough.
- Sprinkle pine nuts and bake 35–40 min at 350°F.
- Cool and dust with powdered sugar before serving.
Notes
Add cinnamon for a Tuscan twist.
Works well with gluten-free flour blends too.