Italian custard pie
- June 2016
- Serves 8-10
- Hands-on time 60 min, oven time 30 min, plus cooling and chilling
Eleonora Galasso’s take on her Italian grandma’s custard pie (also known as torta della nonna) encases a rich white chocolate custard in buttery pastry and tops it with toasted pine nuts. It’s perfect for an indulgent afternoon treat.
Check out our Italian ricotta tart too for a rum and citrus-spiked twist.
- 29.3g (14.7g saturated)
- 66.6g (32.2g sugars)
Prepare the pastry (step 2) up to 48 hours ahead and keep wrapped in cling film in the fridge. The whole tart can be made up to 24 hours ahead; cool, cover with cling film and chill.
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