Snack · 75 min · italian

Torta della Nonna

All-purpose flour does the heavy lifting here, with butter rounding it out. An Italian snack that takes 75 minutes, start to finish. The macros do the talking: 13g protein, 87g carbs, and 34g fat in every 695-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups All-purpose flour
• 10 tbsp Butter
• 1 cup Sugar
• 3 Eggs
• 2 cups Milk
• 1/4 cup Cornstarch
• 1 tbsp Lemon zest
• 1/2 cup Pine nuts
• 2 tbsp Powdered sugar

Steps

1. Make the pastry cream first: whisk yolks with sugar and cornstarch, pour over hot milk, and cook until thick. Stir in the lemon zest and chill completely with plastic on the surface.
2. Rub the butter into the flour and sugar, bind with 1 egg into a shortcrust, and chill 30 minutes. Cold dough rolls without sticking.
3. Line a tart pan with two-thirds of the pastry. Fill with the cold pastry cream in an even layer.
4. Roll the remaining pastry into a lid, lay it over, and crimp the edges. Scatter the pine nuts thickly across the top, pressing them in lightly.
5. Bake at 350°F for 40 minutes until the crust is golden and the pine nuts toast.
6. Cool completely, dust with powdered sugar, and slice. Grandmother approved — the pine nut lid is non-negotiable.

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