Italian desserts are known for their rich flavors, smooth textures, and the perfect balance of sweetness. One of the most beloved among them is Italian Custard Dessert, often made with a flaky crust and a creamy, lemony custard filling that will remind you of a sophisticated custard tart. This dessert is perfect for any occasion—whether it’s a family dinner, a special celebration, or just because you deserve something sweet. This Italian Custard Dessert is both simple and elegant, offering a delightful contrast between the buttery, crisp crust and the luscious, smooth custard. Topped with pine nuts and a dusting of powdered sugar, this dessert is both beautiful to look at and irresistible to eat. I came across this recipe while looking for a dessert that felt like a treat but didn’t require hours in the kitchen. It’s perfect for those moments when you want something a little extra special but still simple enough for a weekday indulgence. The balance of vanilla, lemon zest, and smooth custard is a combination that’s timeless and versatile—whether served in individual tartlets or as a larger dessert for a group. Let’s dive into the ingredients and get started on making this Italian classic.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1 ½ cups all-purpose flour
• ¾ cup unsalted butter, cubed
• ¼ cup powdered sugar
• 1 large egg
• Pinch of salt

For the Custard Filling:

• 2 cups whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 3 tbsp all-purpose flour
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Topping:

• Pine nuts, to taste
• Powdered sugar, for dusting

STEP-BY-STEP INSTRUCTIONS:

STEP 1: PREHEAT THE OVEN

Preheat your oven to 350°F (175°C). This will give it time to reach the right temperature while you prepare the dough and custard.

STEP 2: MAKE THE CRUST

To begin, make the crust by combining the flour, cubed butter, powdered sugar, egg, and a pinch of salt in a food processor. Pulse until the dough comes together in a ball. If you don’t have a food processor, you can also use a pastry cutter or your hands to mix the ingredients, but the food processor makes it easier and faster.

STEP 3: CHILL THE DOUGH

Remove the dough from the food processor and wrap it in plastic wrap. Refrigerate it for 30 minutes to allow it to firm up before rolling it out. This resting time helps the dough maintain its shape and prevents it from shrinking during baking.

PREPARING THE CUSTARD FILLING AND ASSEMBLING THE DESSERT

Now that your dough has chilled, it’s time to prepare the creamy custard filling and assemble your dessert. This custard filling, made with egg yolks, milk, and sugar, is smooth, velvety, and perfectly complemented by the zing of lemon zest and vanilla. Once everything is ready, it all comes together in the tart shell for a beautiful, delicious finish.

STEP 4: MAKE THE CUSTARD FILLING

In a saucepan, heat the milk over medium heat until it just begins to steam. You don’t want it to boil—just warm enough to infuse the flavors. While the milk is heating, whisk together the egg yolks, granulated sugar, and flour in a separate bowl until smooth. Once the milk is warm, gradually add it to the egg mixture, whisking constantly to avoid curdling the eggs. After all the milk is added, pour the mixture back into the saucepan. Cook over medium heat, whisking continuously, until the custard thickens to a pudding-like consistency. This should take about 5-7 minutes.

STEP 5: ADD FLAVORING

Once the custard has thickened, remove it from the heat and stir in the vanilla extract and lemon zest. The zest adds a lovely citrusy note that pairs beautifully with the creamy custard. Set the custard aside to cool for a few minutes while you prepare the tart crust.

STEP 6: ROLL OUT THE CHILLED DOUGH

Now that the custard is ready, take the chilled dough from the refrigerator. On a lightly floured surface, roll it out to fit a 9-inch tart pan. Press the dough into the pan, making sure to press it firmly into the edges. Trim any excess dough around the edges.

STEP 7: ASSEMBLE THE TART

Pour the cooled custard into the prepared tart shell. Use a spatula or spoon to smooth it out evenly. The custard should fill the tart shell up to the top, giving you a nice, full layer of creamy goodness.

FINISHING, BAKING, AND SERVING YOUR ITALIAN CUSTARD DESSERT

The custard-filled tart is now assembled and ready for the oven. With just a few more steps, you’ll have a gorgeous dessert that’s sure to impress anyone you serve it to. The pine nuts and powdered sugar on top add a touch of elegance and texture, rounding out this rich, flavorful dessert.

STEP 8: ADD THE PINE NUTS

Sprinkle the pine nuts evenly over the top of the custard filling. These nuts will toast as the tart bakes, adding a delicate crunch and a nutty flavor that contrasts beautifully with the smooth custard. You can add as much or as little as you like, depending on your preference.

STEP 9: BAKE THE TART

Place the tart in your preheated oven and bake for 35-40 minutes, or until the crust is golden and the custard is set. The center should still have a slight jiggle but should no longer appear liquid. The nuts should be lightly toasted and the top of the custard should be golden in color.

STEP 10: COOL AND DUST WITH POWDERED SUGAR

Once baked, remove the tart from the oven and allow it to cool completely. This helps the custard set fully and makes it easier to slice. After cooling, dust the top with powdered sugar for a final, sweet touch.

STEP 11: LET IT COOL COMPLETELY

Once the tart is out of the oven, let it cool completely in the pan. This cooling time is essential for the custard to set properly, ensuring it holds its shape when you slice into it. Cooling on a wire rack or countertop for at least 1 hour will help it firm up without making the filling too runny.

STEP 12: DUST WITH POWDERED SUGAR

Once the tart has cooled, dust the top with powdered sugar for a final touch of sweetness and elegance. You can use a fine mesh sieve to evenly distribute the sugar, creating a beautiful presentation. This light dusting of sugar adds a subtle sweetness that enhances the flavor of the tart without overwhelming it.

STEP 13: SLICE AND SERVE

Carefully remove the tart from the pan, if necessary, and slice into wedges or squares. Serve at room temperature or slightly chilled, and enjoy the rich, creamy custard paired with the crisp crust and the nutty crunch from the pine nuts.

Frequently Asked Questions:

Can I make this dessert ahead of time?

Yes, you can prepare this dessert a day in advance. Simply refrigerate the cooled tart overnight and dust with powdered sugar just before serving. The flavors will have time to meld, making it even more delicious.

Can I substitute pine nuts with other nuts?

Absolutely! If pine nuts are not available or you prefer something else, slivered almonds, chopped hazelnuts, or walnuts work great. Each offers a slightly different flavor and texture, but they all complement the creamy custard filling beautifully.

Can I use a store-bought crust?

If you’re in a rush or prefer not to make the crust from scratch, you can use a store-bought pie crust. Just be sure to bake it according to the package instructions before adding the custard filling.

How do I store the leftover custard dessert?

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. For the best texture, let it come to room temperature before serving, but it’s also delicious cold.

Final Thoughts: Why You’ll Love This Italian Custard Dessert

This Italian Custard Dessert is the perfect balance of creamy, rich custard and a delicate, crisp crust, with a hint of lemon that brightens the flavors. The pine nuts add a surprising, crunchy contrast to the smooth filling, making each bite delightful. What makes this dessert special is its versatility—whether you’re serving it at a holiday gathering, a family dinner, or just as a sweet indulgence, it’s sure to be a hit. It’s a little extra work compared to a basic dessert, but the results are absolutely worth it. Try it for your next special occasion, or just when you’re in the mood for something sweet and sophisticated. This recipe is sure to impress! Print