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A rich, creamy Italian tart made with lemon-scented shortcrust pastry and filled with pastry cream, topped with pine nuts and powdered sugar.

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.
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Ingredients Method Notes

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

Method
 

  1. Make pastry cream and chill.
  2. Mix pastry dough and chill.
  3. Roll, assemble tart with cream and top dough.
  4. Sprinkle pine nuts and bake 35–40 min at 350°F.
  5. Cool and dust with powdered sugar before serving.

Notes

Add cinnamon for a Tuscan twist.
Works well with gluten-free flour blends too.