This beloved dessert, whose name translates to “Grandmother’s Cake,” is a cherished staple in Italian homes. With its tender shortcrust pastry and rich vanilla custard filling, it strikes the perfect balance between simplicity and elegance. The golden, pine nut-studded top adds a delightful crunch, making it a treat that’s as visually appealing as it is delicious.
Ingredients :
For the shortcrust pastry:
250g all-purpose flour
100g cold unsalted butter, cubed
75g granulated sugar
1 whole egg
1 tsp baking powder
A pinch of salt
Zest of 1 lemon (optional but recommended)
For the custard filling:
500ml whole milk
4 egg yolks
100g sugar
40g cornstarch
1 tsp vanilla extract
Optional toppings:
Pine nuts (traditional)
Powdered sugar (for dusting)
Directions :
1. Make the pastry:
In a bowl, combine flour, sugar, baking powder, and salt.
Rub in the cold butter until the mixture resembles breadcrumbs.
Add the egg and lemon zest, then knead lightly until a dough forms.
Wrap and chill for 30 minutes.
2. Prepare the custard:
Heat the milk in a saucepan until just simmering.
Whisk egg yolks, sugar, and cornstarch in a separate bowl.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return to the heat and stir until thickened.
Remove from heat, add vanilla, and cover with plastic wrap to prevent a skin.
3. Assemble and bake:
Preheat the oven to 180°C (350°F).
Roll out ⅔ of the dough and line a greased tart pan.
Spread the cooled custard over the base.
Roll out the remaining dough to cover the top, sealing the edges.
Sprinkle with pine nuts if using.
Bake for 35–40 minutes until golden. Cool before dusting with powdered sugar.
Tips :
To prevent a soggy crust, blind bake the base for 10 minutes before adding the custard. If you don’t have cornstarch, flour can be used as a thickener, though the texture may be slightly denser.
For an extra-shiny finish, brush the top crust with an egg wash before baking.
If your custard curdles, don’t panic—blend it briefly with an immersion blender to smooth it out. When rolling the dough, work quickly to keep it cool; if it becomes too soft, chill it again before continuing. For even baking, rotate the tart halfway through the cooking time.
For the flakiest pastry, ensure all ingredients are cold and handle the dough as little as possible.
If the edges brown too quickly, cover them with foil. Let the tart cool completely before slicing to ensure clean cuts and set custard.
Storage :
Store leftover tart in the refrigerator, covered, for up to 3 days. The flavors meld beautifully overnight, making it even more delicious the next day.
To freeze, wrap individual slices tightly in plastic wrap and aluminum foil; they’ll keep for up to a month.
For best results when reheating, thaw frozen slices in the fridge overnight. Warm briefly in a low oven (150°C/300°F) for 10 minutes if desired, though it’s equally tasty cold. Avoid microwaving, as it can make the pastry soggy.
If preparing ahead, the unbaked tart can be refrigerated for up to 24 hours before baking. The custard can also be made 2 days in advance—just keep it covered in the fridge until ready to use.
