Easy Torta Della Nonna Recipe (you won't believe how easy it is!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Separate 4 egg yolks from the whites and set the whites aside.

In a bowl, whisk together the egg yolks and 1/2 cup (100 grams) of sugar.

Whisk in 1/3 cup (50 grams) of tipo '00' flour until you have a thick yellow paste.

In a separate pot, heat 2 cups (500 ml) of full fat (whole) milk with the zest of one whole lemon on medium-high until it has tiny bubbles around the edge.

Add about 1/4 of the hot milk to the egg mixture and stir to combine.

Slowly add the rest of the hot milk to the egg mixture while whisking continuously.

Turn the stove to medium heat and whisk constantly until the custard starts to bubble, then turn off the heat.

Check the custard's consistency by dipping a spoon into it and running your finger down the back; if it doesn't fill in the gap, it's ready.

Pour the custard into a bowl set in another bowl with ice cubes to cool it down, whisking until it reaches room temperature.

Cover the custard with cling film and refrigerate for 30 minutes.

In a bowl, add 3/4 cup (160 grams) of sugar and the zest of one whole lemon, rubbing the zest into the sugar.

In a large bowl, combine 3 1/2 cups (450 grams) of tipo '00' flour with 7 oz. (200 grams) of cold, cubed butter, tossing to coat the butter in flour.

Rub the butter into the flour until it resembles pea-sized pieces.

Add the lemony sugar to the flour mixture and toss to combine.

Add 2 whole eggs and mix with a fork until it starts to come together, then switch to your hands.

Once the dough comes together, cut it in half, pat it into a disc, and wrap in cling film. Chill for at least 30 minutes.

Butter the bottom and sides of a 26 cm (10 inch) tart tin and dust with flour.

Preheat the oven to 160°C (325°F) with no fan.

Remove the pastry from the fridge and roll out the larger piece to about 3-5 mm thick, flouring as needed.

Lift the pastry into the tart tin, pressing it into the edges and docking the bottom with a fork.

Brush the bottom of the pastry with egg white to prevent sogginess.

Pour the cooled custard into the pastry casing and smooth it into an even layer.

Roll out the remaining pastry for the top, pinching the edges together and trimming excess if necessary.

Dock the top pastry with a fork and brush with egg white.

Sprinkle 1 oz. (25 grams) of pine nuts on top.

Bake for 50 minutes, then increase the temperature to 180°C (350°F) for an additional 10 minutes.

Once cooled to room temperature, dust with powdered sugar and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens