Ingredients
For the Pasta Frolla (Shortcrust Pastry)
- 2½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- 2 large egg yolks
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crema Pasticcera (Pastry Cream)
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- Zest of 1 lemon (wide strips, no white pith)
- 1 teaspoon vanilla extract
For the Topping
- 3 to 4 tablespoons pine nuts
- Powdered sugar for dusting
Equipment Needed
- Mixing bowls
- Saucepan
- Whisk
- Rolling pin
- 9-inch (23 cm) tart pan with removable bottom
- Plastic wrap
- Fine mesh sieve (optional)
Step 1: Make the Pastry Cream
Heat the Milk
Pour the milk into a saucepan. Add the lemon zest and heat over medium heat until hot but not boiling. Remove from heat and let it steep for 10 minutes, then remove the lemon zest.
Mix Egg Yolks and Sugar
In a bowl, whisk the egg yolks and sugar until pale and slightly thickened. Add the cornstarch and whisk until smooth and lump-free.
Temper and Cook
Slowly pour the warm milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium-low heat, stirring continuously.
Cook until thickened, smooth, and creamy. This usually takes 5 to 7 minutes.
Remove from heat and stir in vanilla extract.
Cool the Cream
Transfer the pastry cream to a bowl. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Let it cool completely, then refrigerate.
Step 2: Make the Pasta Frolla
Combine Dry Ingredients
In a large bowl, mix flour, sugar, salt, and lemon zest.
Cut in the Butter
Add the cold butter cubes. Rub them into the flour mixture using your fingertips until the mixture resembles coarse crumbs.
Add Egg Yolks
Add egg yolks and vanilla extract. Gently mix until the dough just comes together.
Do not overwork the dough. It should be soft but not sticky.
Chill the Dough
Form the dough into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Chilling is essential for structure and flavor.
Step 3: Assemble the Torta della Nonna
Roll the Dough
Remove the dough from the refrigerator. Cut off about two-thirds for the base and reserve the rest for the top.
Roll the larger portion between two sheets of parchment paper to about ⅛ inch thickness.
Line the Tart Pan
Carefully place the dough into the tart pan. Press gently into the bottom and sides. Trim excess dough.
Prick the base lightly with a fork.
Fill with Pastry Cream
Spread the cooled pastry cream evenly over the pastry base.
Add the Top Layer
Roll out the remaining dough and place it over the cream. Seal the edges by pressing gently.
Trim excess dough and prick the top lightly with a fork.
Add Pine Nuts
Sprinkle pine nuts evenly over the top of the tart.
Step 4: Bake
Preheat the oven to 350°F (180°C).
Bake the tart for 40 to 45 minutes, or until the top is golden and fully baked.
If browning too quickly, loosely cover with foil during the last 10 minutes.
Step 5: Cool and Finish
Remove from oven and allow the tart to cool completely in the pan.
Once cooled, remove from the pan and dust generously with powdered sugar just before serving.
Serving Suggestions
- Serve at room temperature for best texture
- Pairs beautifully with espresso or cappuccino
- Ideal as a dessert after a light meal
Storage
- Store in the refrigerator for up to 3 days
- Bring to room temperature before serving
- Do not freeze, as the cream may separate
