3. Assemble the tart:
Divide the dough in two. Roll out the bottom crust and line a buttered 22–24 cm (9–10 inch) tart pan. Pour in the cooled custard and level the surface. Roll out the remaining dough to cover or decorate with a lattice pattern. Seal the edges well. 🥧
4. Decorate and bake:
Sprinkle pine nuts on top and bake in a preheated oven at 180°C (350°F) for about 35–40 minutes until golden brown. Let the tart cool completely. 🌰🔥
5. Serve:
Dust generously with powdered sugar before serving. Delicious at room temperature or slightly chilled. 🍥🍰
💡 Tips:
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Let the pastry rest: Chilling helps make the dough easier to handle and more crumbly after baking. ❄️
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Toasted pine nuts: Lightly toast them before adding to the tart for extra flavor. 🌰
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Pairing suggestion: Serve with a small glass of vin santo for a truly Tuscan experience. 🍷
A slice of Torta della Nonna is like a warm hug from nonna herself — full of tradition, love, and sweet memories. 💛👵
