Description
Torta della Nonna, or “Grandmother’s Cake,” is one of Italy’s most beloved desserts. It combines a delicate shortcrust pastry with a creamy, silky custard filling and a finishing touch of pine nuts and powdered sugar. Simple, elegant, and comforting, it’s the perfect balance of texture and flavor.
Introduction
This classic Tuscan dessert has been passed down through generations. With its buttery crust, fragrant lemon notes, and rich vanilla custard, Torta della Nonna captures the essence of traditional Italian home baking. Whether you’re making it for a celebration or a quiet evening treat, this cake brings a sense of warmth and nostalgia to the table.
Why You’ll Love This Recipe
• A timeless Italian dessert with simple, honest ingredients
• Beautiful presentation with golden pine nuts on top
• Make-ahead friendly for gatherings or special occasions
• Offers room for creative variations and flavor twists
• Perfect balance of creamy custard and crisp pastry
Ingredients
For the Shortcrust Pastry
• 250g all-purpose flour
• 100g cold unsalted butter, cubed
• 75g granulated sugar
• 1 whole egg
• 1 tsp baking powder
• A pinch of salt
• Zest of 1 lemon (optional but recommended)
For the Custard Filling
• 500ml whole milk
• 4 egg yolks
• 100g sugar
• 40g cornstarch
• 1 tsp vanilla extract
Optional Toppings
• Pine nuts (traditional)
• Powdered sugar for dusting
Instructions
Make the Pastry
In a bowl, mix together the flour, sugar, baking powder, and salt.
Add the cold butter and rub it into the dry ingredients until the texture resembles coarse breadcrumbs.
Add the egg and lemon zest, then gently knead until a smooth dough forms.
Wrap the dough in plastic wrap and chill for 30 minutes.
Prepare the Custard
Heat the milk in a saucepan until just about to simmer.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and creamy.
Remove from heat, stir in vanilla extract, and cover directly with plastic wrap to prevent a skin from forming.
Assemble and Bake
Preheat your oven to 180°C (350°F).
Roll out two-thirds of the chilled dough and line a greased tart pan.
Spread the cooled custard evenly over the base.
Roll out the remaining dough and place it on top, sealing the edges.
Sprinkle the surface with pine nuts if using.
Bake for 35–40 minutes until golden and fragrant. Let it cool completely before dusting with powdered sugar.
Variations
• Add a thin layer of fruit preserves—apricot or raspberry—for a touch of sweetness.
• Infuse the milk with a cinnamon stick or a little nutmeg for warmth.
• Stir cocoa powder into the custard for a chocolate version.
• Swap pine nuts for a lattice top or coarse sugar if making a nut-free version.
• Lighten the filling by folding whipped cream into the cooled custard.
• Add almond or orange extract in place of vanilla for a twist.
• Garnish with edible flowers or candied citrus peel for a festive look.
Tips
• Blind bake the crust for 10 minutes if you want to avoid a soggy base.
• Flour can replace cornstarch, but the custard may be slightly denser.
• Brush the top crust with egg wash for extra shine.
• If the custard curdles, blend it briefly to smooth it out.
• Keep the dough cold and handle minimally for the flakiest results.
• Cover the edges with foil if they brown too quickly.
• Let the tart cool completely before slicing to ensure clean cuts.
Storage
Store leftovers covered in the refrigerator for up to 3 days. The flavor improves overnight.
To freeze, wrap individual slices tightly and freeze for up to 1 month. Thaw overnight and warm gently in a low oven if desired.
The custard can be made up to 2 days in advance and kept refrigerated. The assembled, unbaked tart can be refrigerated for 24 hours before baking.
Conclusion
Torta della Nonna is more than just a dessert—it’s a piece of Italian heritage. From the buttery crust to the velvety custard, every bite brings comfort and tradition. Whether you follow the classic recipe or explore creative variations, this tart is sure to become a cherished favorite in your kitchen. Enjoy!