A buttery shortcrust shell filled with luscious lemon-scented cream, topped with toasted pine nuts and powdered sugar, this classic Italian tart is a true taste of tradition and comfort.
Why You’ll Love It
Velvety, lemony custard nestled inside a crisp, buttery pastry shell offers pure Italian comfort. The golden pine nut topping adds a delightful crunch and elegant finish. Each slice feels like a soft, creamy embrace from Tuscany, making it a timeless dessert that impresses and satisfies.
ingredients
For the Pastry Crust:
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250g all-purpose flour
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125g unsalted butter, cold and cubed
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100g powdered sugar
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1 large egg + 1 yolk
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Zest of 1 lemon
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Pinch of salt
For the Pastry Cream Filling:
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500ml whole milk
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100g granulated sugar
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4 egg yolks
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40g cornstarch
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Zest of 1 lemon
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1 tsp vanilla extract
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Pinch of salt
For Topping:
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40g pine nuts
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Powdered sugar, for dusting
directions
Make the Pastry Dough
In a bowl, combine flour, powdered sugar, lemon zest, and salt. Cut in the cold butter until the mixture becomes crumbly. Add the eggs and mix until a smooth dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
Prepare the Pastry Cream
Heat the milk with lemon zest until warm but not boiling. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the stove and cook over medium heat, stirring continuously until it thickens. Remove from heat, stir in vanilla extract, and cover the surface with cling film to prevent a skin from forming. Let cool completely.
Assemble the Tart
Preheat the oven to 175°C (350°F). Roll out the chilled dough and press it into a 24cm tart pan. Prick the base with a fork. Pour the cooled pastry cream into the tart shell and smooth the surface.
Add the Topping and Bake
Sprinkle pine nuts evenly over the top. Bake for 35 to 40 minutes or until the crust is golden and the filling is set. Allow the tart to cool completely before removing from the pan.
Finish and Serve
Dust generously with powdered sugar. Slice and serve at room temperature or chilled.
Servings and timing
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Prep Time: 30 minutes (plus chilling)
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Cook Time: 40 minutes
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Servings: 8 slices
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Difficulty: Intermediate – classic pastry work
Conclusion
Nonna’s Creamy Lemon Custard Tart is a beautifully balanced dessert that brings together a crisp, buttery crust with silky, lemon-infused custard and a crunchy pine nut topping. Perfect for special occasions or a comforting end to any meal, this tart carries the warmth and tradition of Tuscany in every bite.
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Nonna’s Creamy Lemon Custard Tart
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Experience classic Italian comfort with Nonna’s Creamy Lemon Custard Tart, featuring a buttery shortcrust pastry filled with velvety lemon-scented custard, topped with toasted pine nuts and a dusting of powdered sugar. This elegant tart is perfect for special occasions or an indulgent treat.
Ingredients
For the Pastry Crust:
-
250g all-purpose flour
-
125g unsalted butter, cold and cubed
-
100g powdered sugar
-
1 large egg + 1 egg yolk
-
Zest of 1 lemon
-
Pinch of salt
For the Pastry Cream Filling:
-
500ml whole milk
-
100g granulated sugar
-
4 egg yolks
-
40g cornstarch
-
Zest of 1 lemon
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1 teaspoon vanilla extract
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Pinch of salt
For the Topping:
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40g pine nuts
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Powdered sugar, for dusting
Instructions
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Make the Pastry Dough:
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In a bowl, mix flour, powdered sugar, lemon zest, and salt.
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Cut in cold butter until mixture is crumbly.
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Add egg and yolk, mix until dough forms. Wrap in plastic wrap and chill for 30 minutes.
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Prepare the Pastry Cream:
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Heat milk with lemon zest until warm (do not boil).
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In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
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Slowly pour warm milk into egg mixture, whisking constantly.
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Return mixture to the saucepan and stir over medium heat until thickened.
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Remove from heat, stir in vanilla extract.
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Press cling film directly onto the surface to prevent skin forming and cool completely.
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Assemble the Tart:
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Preheat oven to 175°C (350°F).
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Roll out chilled dough and press into a 24cm tart pan. Prick base with a fork.
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Pour in cooled pastry cream and smooth the top.
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Sprinkle pine nuts evenly over the top.
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Bake:
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Bake for 35–40 minutes until golden and the custard is set.
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Cool completely before unmolding.
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Finish and Serve:
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Dust generously with powdered sugar.
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Slice and serve at room temperature or chilled.
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Notes
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Ensure cling film touches custard surface to prevent a skin from forming.
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For added zest, serve with fresh lemon slices or whipped cream.
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Store leftovers refrigerated and consume within 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian