Custard Pie with Pine Nuts & Almonds

Custard Pie With Pine Nuts & Almonds Recipe

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Baby Kato


Posted here for play in Culinary Quest. found at

This is a traditional Tuscan dessert. The combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.

Torta della Nonna translates as the “Grandmother’s cake”.

Hope you will enjoy this very special treat.


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40 Min
3 Hr


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for the pastry
4 c
all purpose flour
1 c
4/5 c
egg yolks
lemon, zested
2 oz
raw almonds, garnish
for the custard filling
2/3 c
1 pt
egg yolks
2 Tbsp
fresh vanilla pod
5 oz
pine nuts, lightly toasted

How to Make Custard Pie with Pine Nuts & Almonds


  • 1For the Custard:
  • 2Split open the vanilla pod and place in a saucepan with the milk. Bring to the boil gently.
  • 3In a large bowl, vigorously beat the egg yolks with the sugar until the result is light in color and frothy.
  • 4Add the flour and beat well.
  • 5Add the milk gradually (remove the vanilla pod, scraping out the seeds into the milk), beating constantly with a whisk.
  • 6Slowly reheat, stirring constantly, always in the same direction, until quite thick.
  • 7It will thicken even more once it cools. Allow to cool with clingfilm (saran wrap) touching it so that a skin does not form.
  • 8Add the toasted pine nuts to the cooled custard.
  • 9For the Base:
  • 10Line a large (30 cm, 12 in) ovenproof tart dish with baking paper.
  • 11On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces.
  • 12Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
  • 13Make a mound out of this mixture and make a well in the center. Add the eggs yolks and lemon zest.
  • 14Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
  • 15Wrap the pastry dough in clingfilm and refrigerate it for at least 30 minutes.

    **Ideally 2 hours, especially in warm weather**
  • 16To assemble:
  • 17Preheat the oven to 160°C/320°F
  • 18After the pastry has rested in the refrigerator, divide in two, and delicately roll out one half to the size of the tart dish (approx 1 cm/half inch thickness).
  • 19Pour in the custard.
  • 20Roll out the remaining pastry dough and place on top of the custard, closing the pie.
  • 21Decorate with the almonds.

    Try not to handle the pastry too much at this stage.
  • 22Bake at 170°C/340°F for 40 minutes, until the pastry is golden and the almonds toasted.
  • 23Leave to cool and dust with icing sugar.

Printable Recipe Card

About Custard Pie with Pine Nuts & Almonds

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: Italian

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