Grandmothers tart – Torta della Nonna

Holding a strong similarity to the famous and very much loved cinnamon dusted custard tart, the ‘torta della nonna’ has the added joy of a baked pine-nut topping. My tummy rumbles at the very thought of a slice, a large slice of course! Lemon scented pastry filled with a velvet Italian custard finished with a crowning glory of sweet like pine-nuts.

The name of this tart alone echoes childlike feelings and memories from being that once mini Carmela, the little curly haired girl who used to perch on the rickety wooden stool in Nonna Carmela’s kitchen. She would make and roll the pastry by hand at such speed and grace, I was mesmerised. This pastry is outstanding and if time is to hand I would most definitely recommend that you make it yourself, however life can be a challenge on many a day so shop bought shortcrust would do the job if you prefer an easier route.

Quick and easy to prepare, inexpensive and guaranteed to become a family favourite. You can easily split the recipe to make small palm sized individual tarts or double the quantity to indeed make more. Keep this recipe and add it to your baking folder and enjoy something a little different.

Pre-heat oven: 180C

Cooking time: 30-45 minutes

Serves: 8

Pastry

300g 00 flour

1 tsp. Baking powder

120g Caster sugar

1 tsp. Vanilla

2 Large egg yolks

1 whole egg

110g Salted butter

½ Lemon zested

Filling

500ml milk

2 eggs

140g caster sugar

1 tsp. vanilla

30g 00 flour

1 small lemon zest

50g pine nuts

 

  1. For the pastry. Add all of the ingredients into a bowl and combine into a ball of dough. Do not over work the dough. Flatten the dough out into a large disk and cover with cling-film. Place the dough into the fridge for at least 30 minutes to chill.
  2. In a medium sized saucepan bring the milk to a gentle simmer and add the lemon zest.
  3. Into a clean bowl crack in the eggs and add the sugar and flour. Stir to fully incorporate.
  4. Slowly add the egg mixture to the warm milk, stir and heat until thickened.
  5. Remove from the heat and allow the mixture to cool, taste for a little reassurance.
  6. Roll out the pastry to the thickness of a pound coin and line a 27cm dish or tart tin.
  7. Pour the custard into the dish and sprinkle over the pine-nuts.
  8. Bake for 30 – 45 minutes, until still wobbly and golden in patches.