Italian cuisine · Desserts & Sweets

Torta della Nonna

Shortcrust tart filled with lemon custard, topped with pine nuts and icing sugar.

Ingredients · for 8 servings

• 300 g flour
• 150 g cold butter
• 120 g sugar
• 3 eggs
• 1 pinch of salt
• 600 ml milk
• 4 egg yolks
• 100 g sugar for the custard
• 50 g cornstarch
• 2 lemons (zest)
• 80 g pine nuts
• Icing sugar

Instructions

1. Quickly knead flour, butter, sugar, one egg and salt into a shortcrust pastry and chill for 1 hour.
2. Heat the milk with the lemon zest and let it infuse for 10 minutes.
3. Whisk egg yolks, sugar and cornstarch, stir in the warm milk and bring to a boil while stirring until thick.
4. Cover the custard with cling film directly on the surface and let it cool.
5. Line the tin with two thirds of the pastry, fill in the custard and cover with the remaining pastry.
6. Brush with egg, scatter generously with pine nuts and bake at 180 °C for 40 minutes.
7. Let cool completely and only then dust with icing sugar.