Remove from the oven and allow the tart to cool completely in the pan before attempting to remove or slice it — the custard needs to set fully as it cools, and cutting into a still-warm Torta della Nonna will result in the filling spilling out rather than holding its shape. Patience here is genuinely rewarded.
Once fully cooled, dust the surface generously with powdered sugar immediately before serving. Do not dust while the tart is still warm — the sugar will melt directly into the crust and disappear rather than sitting on top as a visible, beautiful finish.
Tips for Success
Keep the butter cold throughout. Cold butter is the single most important factor in achieving a light, flaky, tender shortcrust. Work quickly when rubbing the butter into the flour, and if the dough warms up significantly before you’re ready to roll it, return it to the refrigerator for another 10 minutes.
Stir the custard constantly. There is no moment during the cooking of the custard when you can safely stop stirring. The cornstarch thickens abruptly once it reaches the right temperature, and any lapse in stirring creates lumps that are very difficult to smooth out afterward.
Don’t rush the cooling. Both the custard and the baked tart need adequate time to cool and set. Rushing either step compromises the texture and the ability to serve clean, beautiful slices.
Toast the pine nuts. Scatter them in a dry skillet over medium heat and stir for 2 to 3 minutes until fragrant and lightly golden before pressing them onto the tart. Toasting intensifies their nutty flavor and gives the finished tart a noticeably more complex topping.
Rest overnight if possible. The tart slices more cleanly, the flavors are more developed, and the texture is at its absolute best after a night in the refrigerator. If you can plan ahead to bake it the day before serving, do so.
Make ahead with ease. Both the pastry dough and the custard can be prepared separately up to 24 hours before assembly, making this a very manageable dessert for entertaining.
How to Serve
Torta della Nonna is traditionally served at room temperature or slightly chilled. Use a sharp knife, wiping the blade clean between each cut, to produce neat, clean slices that show off both the pastry layers and the custard filling inside. Finish with a generous dusting of powdered sugar just before bringing it to the table.
