Description
A classic Italian custard tart with a buttery shortcrust pastry, silky lemon and vanilla pastry cream, and a delicate topping of pine nuts and powdered sugar.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar, divided
- 1/2 cup unsalted butter, cold and cubed
- 3 large eggs, divided
- 2 cups whole milk
- 1/4 cup cornstarch
- 1/3 cup pine nuts
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F and prepare a 9-inch tart pan.
- In a mixing bowl, combine the flour, part of the granulated sugar, and the cold cubed butter until the mixture resembles coarse crumbs. Add 1 egg and mix until a soft dough forms.
- Roll out two thirds of the dough and press it evenly into the bottom and sides of the tart pan.
- In a saucepan, whisk together the whole milk, remaining granulated sugar, cornstarch, 2 eggs, vanilla extract, and lemon zest. Cook over gentle heat, whisking constantly, until the custard thickens.
- Pour the thickened custard into the prepared pastry shell.
- Roll out the remaining dough and place it over the filling. Sprinkle the pine nuts evenly over the top.
- Bake for 40 minutes, or until the crust is golden and the tart is set.
- Let the tart cool completely, then dust with powdered sugar before serving.
Notes
- Chill the dough before rolling if it feels too soft.
- Whisk the custard constantly over low heat to keep it smooth.
- Let the tart cool fully before slicing for the cleanest pieces.
- The tart tastes even better after a few hours in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 19g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Torta della Nonna, Italian custard tart, lemon custard tart, pine nut tart, classic Italian dessert