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An Italian classic featuring a lemon-scented custard in tender pastry, dusted with powdered sugar.

Torta della Nonna (Italian Grandmother’s Custard Tart)

An Italian classic featuring a lemon-scented custard in tender pastry, dusted with powdered sugar.
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Ingredients Equipment Method

Ingredients
  

For the Pastry:
  • 2½ cups all-purpose flour
  • ¾ cup sugar
  • 1 cup unsalted butter cold and cubed
  • Zest of 1 lemon
  • 2 large eggs
  • Pinch of salt
For the Custard:
  • 4 egg yolks
  • ½ cup sugar
  • ⅓ cup flour
  • 2 cups whole milk
  • Zest of 1 lemon
  • 1 tsp vanilla extract
Topping:
  • ¼ cup pine nuts optional
  • Powdered sugar

Equipment

  • mixing bowls
  • Pastry blender or fingertips
  • Rolling Pin
  • 9-inch tart pan with removable bottom
  • saucepan
  • whisk

Method
 

  1. Mix flour, sugar, salt, zest. Cut in butter. Add eggs; form dough. Divide, wrap, chill 1 hr.
  2. Whisk yolks, sugar, flour. Gradually add milk + zest. Cook, stir until thick. Stir in vanilla. Cool.
  3. Roll out larger dough piece; line pan. Pour custard in.
  4. Roll out remaining dough; cover tart. Seal edges, vent top. Add pine nuts if using.
  5. Bake 35-45 min at 350°F (175°C). Cool, dust with powdered sugar.