Rustic Lemon Tart (Torta Della Nonna al Limone) With Pine Nut Lace Cookies
A sophisticated Italian-inspired dessert featuring a buttery whole wheat crust filled with silky lemon custard, topped with pine nuts and delicate lace cookies. The tart combines rich cream, fresh lemon, and toasted pine nuts for a perfect balance of flavors and textures.
Ingredients
- •1½ cups all-purpose flour
- •1 cup whole-wheat flour
- •¼ teaspoon salt
- •¼ teaspoon baking powder
- •⅓ cup lemon juice
- •1 teaspoon grated lemon zest
- •½ cup unsalted butter
- •⅓ cup turbinado sugar
- •⅓ cup confectioners sugar
- •1 large egg yolk
- •1¾ cups heavy cream
- •1 teaspoon lemon zest
- •½ cup sugar
- •12 large egg yolks
- •⅓ cup fresh lemon juice
- •6 tablespoons unsalted butter
- •2 tablespoons light corn syrup
- •5 tablespoons sugar
- •¼ cup all-purpose flour
- •6 tablespoons pine nuts
- •½ cup toasted pine nuts
- •¼ cup candied lemon zest
- •1 piece tart pan
Cooking Instructions
- 1.
Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
3 min
- 2.
Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
2 min
- 3.
Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
5 min
- 4.
Preheat oven to 350°F.
10 min
- 5.
Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
55 min
- 6.
Reduce oven temperature to 275°F.
5 min
- 7.
Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
5 min
- 8.
Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
5 min
- 9.
Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
300 min
- 10.
Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
10 min
- 11.
Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
5 min
- 12.
Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
30 min
- 13.
Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
5 min
- 14.
Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.