Gluten Free Torta Della Nonna

Torta della Nonna is a classic Italian tart made with a tender buttery pastry crust and smooth vanilla pastry cream. Fresh lemon zest adds a light citrus aroma, while pine nuts give the top a delicate crunch. The tart is finished with powdered sugar and can be served chilled or at room temperature.

Ingredients

• 2½ cups (590 ml) whole milk
• 2 teaspoons vanilla extract
• 4 large egg yolks
• ¾ cup (150 g) granulated sugar
• ¼ cup (30 g) all-purpose flour
• 2½ cups (300 g) all-purpose flour
• 1 teaspoon fresh lemon zest
• ¾ teaspoon baking powder
• Small pinch of salt
• 6 ounces (170 g) cold unsalted butter, cut into small pieces
• ⅔ cup (130 g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 1 tablespoon pine nuts
• Powdered sugar, for dusting

Instructions

1. Heat milk and vanilla until hot. Whisk egg yolks, sugar, and flour; slowly add warm milk.
2. Cook, stirring constantly, until thick and gently bubbling. Cool completely.
3. Mix flour, lemon zest, baking powder, salt, and cold butter until crumbly. Add sugar, egg, and egg yolk to form dough. Chill 1 hour.
4. Preheat oven to 350°F (180°C). Soak pine nuts for 5 minutes and drain.
5. Roll out most of the dough and fit into a greased 10-inch tart pan. Fill with cooled pastry cream.
6. Cover with remaining dough, seal edges, make a small center opening, and sprinkle with pine nuts.
7. Bake for 40 minutes, until lightly golden. Cool completely, dust with powdered sugar, and serve.

Nutrition

Calories: 300 cal · Carbohydrates: 42 g · Protein: 6 g · Fat: 15 g · Saturated Fat: 8 g · Fiber: 1 g · Sugar: 24 g · Sodium: 29 mg