Torta Della Nonna

Torta della nonna is one of those iconic desserts that every Italian grandmother has in her repertoire. After all, it consists of not much more than two layers of pasta frolla with pastry cream in the middle and pine nuts on top. But put those simple ingredients together in a tart and suddenly it feels like Spring. Ok, so maybe the sounds of birds chirping outside my window has cheered me too.
Torta Della Nonna
printable recipe here
Pastry – pasta frolla
2 1/4 cups flour
1/2 cup sugar
pinch of salt
1 1/2 t. baking powder
1 3/4 sticks unsalted butter, cut into small pieces
1 egg
1 egg yolk
1 t. vanilla extract
grated zest of 1 lemon
2 or 3 T. ice water, if needed
Place the dry ingredients in a bowl or food processor, add the butter and mix until it looks like coarse sand. Add the rest of the ingredients (except the water) and mix only until it holds together. If it’s too dry, add a couple of tablespoons of cold water until the mixture comes together. Do not over mix or your dough will be tough. Bring together into a ball.
Pastry Cream
2 cups whole milk
zest of one lemon (if you prefer not to use lemon, scrape the seeds from one vanilla bean into the milk or add 1/4 t. almond extract)
4 large egg yolks
3/4 cup granulated sugar
1/4 cup all purpose flour
Put the lemon zest and the milk into a large, heavy saucepan and simmer over low heat for about 10 minutes.
In a large bowl or mixer, beat the egg yolks and sugar until thick and pale yellow. Add the flour and whisk until well combined.
Remove the lemon zest from the saucepan and slowly add the hot milk into the egg mixture, a tiny bit at a time. If you add them too quickly, you’ll scramble the eggs. Then return the mixture to the saucepan and cook over low to medium heat, stirring constantly. Keep stirring until the mixture thickens and starts to boil. If it gets lumpy, use a whisk, or even a hand-held stick blender to smooth it out.
Transfer the mixture to a bowl and cover with plastic wrap, against the surface of the pastry cream, so it doesn’t develop a “skin.”Cool in refrigerator.
Note: You will have extra dough after trimming the tart. Don’t throw it out. Gather it into a ball and freeze for another use. I like to roll out the leftover dough into a small disk and freeze it that way. Then when I feel like making a one-shell tart quickly, I take it from the freezer, let it thaw, and add some jam, or ricotta mixed with sugar and chocolate chips, bake it and you have a quick dessert.
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Beautiful! This tart is so irresistible. A real delight, I'm sure.
Cheers,
Rosa
What a beautiful tart! Pinning….I must make this!!
Favolosa!! Bellissima anche la presentazione. Un abbraccio, buona settimana Daniela.
I think of this as an Italian miracle tart. I made it just once and was so surprised to see the custard stay intact after baking. It didn't seem possible.
You make me want to make it again so I can try your crust recipe.
What a beautiful torta! It is perfect. I lost my favorite recipe, and I am so pleased to have a new one! And how cool (so to speak) to know that this one freezes well. That is VERY good news!
So I put on 8 pounds this winter and then you post this simple cake that I ADORE. Adore!!! It's getting so I need to have a get-together to make this tantalizing beauty.
This is beautiful, who's the lucky people that got to taste this? Custard in the middle is my downfall. I need a justifiable excuse to make this. STAT!
Hilinda! I know this tart very well.. it is part of my tradition! beautiful: *
un classico intramontabile per fare bella figura, bravissima ! Un abbraccio !
Beautiful, Linda! I will try it out this week. Complimenti as usual!
Oh! going to a party this weekend and this will fit in perfectly! Thank you!
This is one of my favorites! I love everything about it…and forget freezing it….it is all eaten and enjoyed down to the last happy crumb!
No "pine nut syndrome" here.
Va bene!
The recipe goes into my recipe file ASAP. Now I can't wait for an occasion to make it. Always enjoy your recipes, especially the desserts – so beautifully Italian.
Oh my, this looks so delicious my mouth is watering. I'm adding this to my must try list! Great idea to add the bit of baking powder.
My kinda cake. Not one for the seven layer ones with tons of frosting. Love how you set up the shot. Very nice!!
LL
oooh my!! Does that ever look good! I adore pinenuts but never had them in a dessert setting. YUM!
This is one gorgeous tart. I love pastry cream… my addiction to almond extract makes me want to add that, with the vanilla. This is company worthy.
I have often wanted to make Torta della Nonna not that any nonnas I knew made this but it looks so delicous! It's great to know it freezes well. I wouldn't have thought that. Thank you!
your torta is lovely and perfect for spring!
A classic for good reason! The pastry cream filling looks great, and I love the idea of having zabaglione with it.
This looks so delicious. I love pastry cream.
mi piace un sacco ma non lo mai preparata, un abbraccio SILVIA
Torta della Nonna = Paradiso!
Oh how I wish I would have been able to enjoy Italian torte growing up. My family just didn't prepare a lot of sweets outside of the holidays. 🙁 I have just fallen in love with torte ever since my trip last October to Italy. Thank you Linda for writing such a great blog! Every one of your posts and recipes educates and delights me!
Baci e' amore,
Roz
My favorite ever. Torta dela Nona!