Torta della Nonna is a famous Italian dessert that means “Grandmother’s Cake.” It’s a traditional Tuscan sweet treat made with a buttery shortcrust pastry, filled with smooth lemon-scented custard cream, and topped with pine nuts and powdered sugar. This cake is simple, elegant, and perfect for any occasion—from Sunday family meals to holiday gatherings.

The beauty of this recipe lies in the contrast: the crunchy pastry shell pairs beautifully with the silky custard cream. Pine nuts add a unique nutty flavor, while the dusting of powdered sugar gives it that classic bakery look.

Ingredients

For the pastry (pasta frolla):

• 2 ½ cups (300 g) all-purpose flour
• ½ cup (100 g) sugar
• 1 stick (115 g) unsalted butter, cold and cubed
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• Pinch of salt

For the custard cream (crema pasticcera):

• 2 cups (500 ml) whole milk
• ½ cup (100 g) sugar
• 4 large egg yolks
• ⅓ cup (40 g) cornstarch
• Zest of 1 lemon (large strips)
• 1 tsp vanilla extract

For topping:

• ½ cup (60 g) pine nuts
• Powdered sugar, for dusting

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Instructions

Step 1: Make the pastry dough

1. In a mixing bowl, combine flour, sugar, lemon zest, and a pinch of salt.
2. Add cold butter cubes and rub them into the flour with your fingers until the mix looks like breadcrumbs.
3. Add eggs and vanilla extract. Mix until the dough comes together.
4. Shape into a ball, wrap in cling film, and chill in the fridge for 30 minutes.

Step 2: Prepare the custard cream

1. In a saucepan, heat milk with lemon zest until it just begins to steam. Remove lemon zest.
2. In another bowl, whisk egg yolks with sugar until pale. Add cornstarch and mix well.
3. Slowly pour warm milk into the egg mixture while whisking.
4. Return mixture to the saucepan and cook over medium heat until it thickens into custard.
5. Remove from heat, stir in vanilla, and let cool completely. Cover with plastic wrap directly on the surface to avoid skin forming.

Step 3: Assemble the cake

1. Preheat oven to 350°F (175°C).
2. Roll out ⅔ of the pastry dough and line a greased 9-inch tart pan. Trim edges.
3. Pour cooled custard cream into the pastry shell.
4. Roll out the remaining dough and cover the tart like a pie. Seal edges well.
5. Sprinkle pine nuts on top.

Step 4: Bake

1. Bake in preheated oven for 35–40 minutes until golden brown.
2. Allow to cool, then dust with powdered sugar before serving.

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Tips & Tricks

• Use toasted pine nuts for extra flavor.
• For a twist, add a touch of orange zest along with lemon.
• Chill the cake in the fridge for 2–3 hours before serving for best texture.

Notes

• This cake keeps well for 2–3 days in the fridge, covered.
• It tastes even better the next day as the flavors blend.

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Torta della Nonna

Description

Torta della Nonna is a traditional Italian cake made with buttery pastry, creamy custard, and toasted pine nuts. A perfect dessert for Sunday dinners, parties, or holidays.

Duration

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 30 minutes

Ingredients

Pastry:

• 2 ½ cups flour
• ½ cup sugar
• 1 stick butter, cold
• 2 eggs
• 1 tsp vanilla
• Zest of 1 lemon
• Pinch salt

Custard:

• 2 cups milk
• ½ cup sugar
• 4 egg yolks
• ⅓ cup cornstarch
• Zest of 1 lemon
• 1 tsp vanilla

Topping:

• ½ cup pine nuts
• Powdered sugar

Instructions

1. Mix flour, sugar, butter, eggs, vanilla, lemon zest, and salt. Form dough, wrap, and chill.
2. Heat milk with lemon zest. Whisk yolks, sugar, cornstarch. Combine with milk, cook until thick. Stir in vanilla and cool.
3. Roll out ⅔ dough in tart pan. Fill with custard. Cover with remaining dough. Top with pine nuts.
4. Bake at 350°F (175°C) for 35–40 minutes until golden. Cool, then dust with powdered sugar.

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