If you’re craving a dessert that captures the heart of traditional Italian baking, look no further than Torta della Nonna. This beloved classic features a buttery pastry crust filled with silky lemon-scented custard, topped with toasted pine nuts and a snowy dusting of powdered sugar. It’s elegant, comforting, and perfect for celebrations, afternoon coffee, or any moment that calls for something special.

 Ingredients (Serves 8–10)

 Step-by-Step Instructions

 Make the Pastry Dough

• In a large bowl, whisk together flour, sugar, lemon zest, and salt.
• Cut in cold butter until the mixture resembles coarse crumbs.
• Beat the egg, yolk, and vanilla together; add gradually to the flour mixture.
• Mix until dough forms. Divide into two discs, wrap, and chill for 30 minutes.

 Prepare the Custard

• In a saucepan, heat milk with lemon zest and vanilla until steaming.
• In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
• Temper the hot milk into the egg mixture slowly, then return to the pan.
• Cook over medium-low heat, stirring constantly, until thickened (5–7 minutes).
• Remove from heat, stir in butter, and cover with plastic wrap directly on the surface. Let cool slightly.

 Assemble the Tart

• Preheat oven to 350°F (175°C). Grease a 9-inch tart or springform pan.
• Roll out one dough disc to line the bottom and sides of the pan.
• Spread custard evenly over the base.
• Roll out second disc and place over the filling, sealing and trimming edges.

 Bake

• Brush top with beaten egg yolk.
• Sprinkle pine nuts evenly.
• Bake for 35–40 minutes, until golden and set.

 Cool & Serve

• Let tart cool completely in the pan.
• Dust generously with powdered sugar.
• Slice and enjoy on its own or with whipped cream or vanilla .