Torta della Nonna (Italian Grandmother's Tart), Baked Vanilla Custard Tart with Pine Nuts

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• 350 grams medium-protein all-purpose flour
• 175 grams cold unsalted butter, cubed
• 150 grams granulated sugar
• 3 egg yolks
• 1 lemon grated lemon zest
• 1/2 tsp baking powder
• 1/4 tsp salt
• 500 ml full-cream milk
• 4 egg yolks (for the custard)
• 120 grams granulated sugar (for the custard)
• 40 grams cornstarch
• 1 tsp vanilla extract
• 1 lemon grated lemon zest (for the custard)
• 50 grams pine nuts
• 30 grams sliced almonds
• to taste powdered sugar for dusting

👩‍🍳 Instructions

1. 1 Make the pastry dough (pasta frolla): combine the flour, sugar, baking powder, and salt in a large bowl. Add the cold butter and quickly rub it in with your fingertips until the mixture resembles coarse sand.
2. 2 Add the egg yolks and grated lemon zest, and mix until the dough comes together into a ball. Don't overwork the dough, so the pastry stays nice and crumbly. Wrap in plastic and chill in the fridge for at least 30 minutes.
3. 3 While waiting, make the custard: heat the milk with the grated lemon zest until it's just about to boil, then turn off the heat and set aside.
4. 4 In a separate bowl, whisk the egg yolks and sugar until pale, then add the cornstarch and mix until smooth with no lumps.
5. 5 Gradually pour the hot milk into the egg mixture, whisking quickly so the eggs don't curdle.
6. 6 Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens into a smooth custard. Remove from heat, stir in the vanilla until well combined, and let it cool slightly with the surface covered with plastic wrap to prevent a skin from forming.
7. 7 Preheat the oven to 180°C (350°F). Lightly grease a 24 cm (about 9.5-inch) pie or tart pan with butter.
8. 8 Take 2/3 of the pastry dough and roll it out thin, about 4-5 mm thick, then line the bottom and sides of the tart pan. Trim the edges neatly and prick the base with a fork.
9. 9 Pour the cooled vanilla custard over the pastry crust and smooth out the surface.
10. 10 Roll out the remaining pastry dough and cut it into strips, or shape it into a full cover to seal the top of the custard in the traditional style (you can also leave it open, without a top layer, if you prefer).
11. 11 Sprinkle the top of the tart evenly with pine nuts and sliced almonds.
12. 12 Bake for 35-40 minutes, until the pastry is golden and the pine nuts are lightly browned.
13. 13 Remove from the oven and let it cool completely at room temperature before removing it from the pan, so the tart doesn't fall apart.
14. 14 Dust with powdered sugar before serving, then slice into pieces.

💡 Tips

📊 Nutrition Facts / serving

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