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The dessert, Mediterranean

Torta della nonna

Torta della nonna is a Tuscan tart filled with lemon cream and topped with golden pine nuts, serving 6. It takes 55 minutes of active work, split between the day before for the dough and cream, and the day itself for assembling and baking. Rated medium difficulty, it costs €2.40 per person, and the key to success is keeping the cream well chilled before filling the pastry.

Torta della nonna, the Tuscan grandmother's tart, with its lemon cream and golden pine nuts.

Torta della nonna
For
6 people
Work
55 min
Total time
3 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.40
Calories per person
500 kcalcalculated by Kiloach, your weight coach

Torta della nonna plays on a simple contrast, a shortcrust pastry that stays lightly crisp around a smooth lemon and vanilla cream, further perfumed by pine nuts that toast right on top as it bakes. It's a tart that slices cleanly, neither too firm nor too soft, with citrus that stays subtle behind the vanilla.

It's the dessert for a family dinner or a gathering with friends, any time of year, when you want something a bit more put together than an everyday cake without venturing into complicated pastry work. It follows a Mediterranean main, pasta, or fish in sauce nicely, and its mild cream makes it a hit with kids too.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 10
  2. The same day 1 step
  3. Before the guests arrive 1 step, 40 min
  4. When it's time to serve Nothing to do

The day before, make the pastry dough and the lemon cream, letting both chill separately in the refrigerator. The next morning, assemble the tart with the well chilled cream and the pine nuts, then bake it right before your guests arrive so it has time to cool slightly. Serve at room temperature, dusted with powdered sugar at the last minute.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 300 g
  • Sugaroften in the pantry 250 g
  • Cornstarchoften in the pantry 45 g
  • Vanilla bean 1
  • Pine nuts 60 g
  • Powdered sugaroften in the pantry 2 tbsp

Dairy

  • Cold butter 130 g
  • Egg 1
  • Egg yolks 5
  • Whole milk 50 cl

Fruits and vegetables

  • Organic lemons 2

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the flour with the cold butter, add 120 g sugar, the zest of one lemon, the egg and one yolk, shape into a ball and let it rest in the refrigerator. 1 h

    Don't overwork the dough, a shortcrust pastry handled too much will shrink during baking.

  2. Heat the milk with the vanilla and the zest of the second lemon, whisk four yolks with 130 g sugar and the cornstarch, pour in the hot milk and thicken over heat. 10 min

    Remove the zest before pouring the cream into a dish, it will stay smooth.

  3. Cover the cream with plastic wrap pressed directly onto the surface and chill it along with the dough.

    The cream needs to be cold when you fill the tart, otherwise it softens the pastry.

The same dayDuring the day, whenever you get a moment.

  1. Roll out two thirds of the dough into a 24 cm pan, fill with the cream, cover with the remaining dough, seal the edges and scatter with pine nuts.

    Prick the top crust with a fork so steam can escape without cracking the tart.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake at 180°C until the tart is nicely golden, let it cool slightly, then dust with powdered sugar. 40 min

    Let it cool for at least an hour before slicing so the cream sets.

Our tips to get it right

  • Use butter that's truly cold, straight from the refrigerator right before you work it in, to keep the dough short and stop it from turning elastic.
  • Zest the organic lemons before juicing them for other uses, the zest flavors both the dough and the cream without any bitterness.
  • Check doneness by the color of the top crust, it should be evenly golden, not just at the edges, or the center will stay doughy.

The variations

  • Swap the pine nuts for sliced almonds if you don't have any on hand, they turn just as golden and stay just as crunchy.
  • For a faster version, use a store bought shortcrust pastry and put your time into the lemon cream, which is really what makes this tart.
  • For kids, go lighter on the lemon zest in the cream and use vanilla extract instead of a vanilla bean, for a milder, more familiar flavor.

What to serve it with

  • A strong espresso to close the meal
  • A sweet Italian wine like vin santo
  • Fresh fruit on the side

Storage

Torta della nonna keeps for 2 to 3 days in the refrigerator, covered with plastic wrap or in a sealed container. It doesn't freeze well because of the cream, and it's best eaten cold or at room temperature, with no need to reheat it.

Questions about this recipe

Can I replace the pine nuts with another nut?

Yes, sliced almonds work very well and brown the same way in the oven. Chopped hazelnuts are another option, with a slightly stronger flavor.

How do I know when the pastry cream is cooked enough?

The cream should coat the back of a spoon and fall in a thick ribbon when poured. It thickens a bit more as it cools, so don't leave it on the heat too long.

Do I need a special tart pan for this recipe?

A 24 cm springform pan is ideal since it makes unmolding a double crust tart much easier. A deep classic tart pan also works fine.

Is this tart better served warm or cold?

It's best once fully cooled, since the cream needs time to set properly. Served warm, it may slump slightly when sliced.

Can a torta della nonna be made ahead?

Yes, it's even recommended. The recipe needs 55 min of work in total, split up like this, the day before, 3 steps, the same day, 1 step, before the guests arrive, 1 step.

How long does it take to make a torta della nonna?

Allow 3 h 30 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "medium".

How many calories are in a torta della nonna?

About 500 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a torta della nonna cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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