Torta della Nonna – Italian ‘Grandma’s cake’ with lemon custard & pine nuts
This Italian lemon custard cake, Torta della Nonna, combines a buttery crust with tangy custard and toasted pine nuts, a delightful taste of Italian tradition.
Equipment
- 1 Tart pan for baking crust and custard
Ingredients
Main ingredients
- 200 g all-purpose flour the base for that perfect crumbly crust
- 150 g unsalted butter brings in richness and helps the dough come together smooth
- 100 g granulated sugar split between crust and custard
- 3 large eggs for that silky custard texture
- 500 ml milk warm with lemon zest
- 40 g cornstarch thickens the custard
- 2 lemons zest and juice
- 50 g pine nuts for toasty crunch topping
Instructions
Instructions
- Preheat your oven to 180°C (350°F). Mix flour, butter, and 100g sugar to get a crumbly texture.
- Press the dough into the bottom and sides of a tart pan. Lightly bake to hold custard later.
- Warm milk with lemon zest in a saucepan. Avoid boiling. In another bowl, whisk eggs, 100g sugar, and cornstarch till smooth.
- Slowly add warm milk to eggs while whisking. Pour mix back into saucepan and cook until thick.
- Off heat, stir in lemon juice. Pour custard into tart shell, smooth the top.
- Sprinkle pine nuts over. Bake for 15 minutes until nuts are golden and custard is set.
- Let cake cool to firm custard. Slice to reveal creamy middle with crunchy top.
Notes
Serve as dessert or sweet snack with coffee.