Italian desserts are known for their simplicity, warmth, and deep-rooted tradition, and Torta della Nonna is a perfect example of that timeless charm. Translated as “Grandmother’s Cake,” this beloved Tuscan dessert has been passed down through generations and remains a favorite in Italian homes and bakeries. With its buttery shortcrust pastry, silky custard filling, and lightly toasted pine nuts finished with powdered sugar, this cake delivers comforting flavor with an elegant touch that never goes out of style.
Torta della Nonna Recipe
Ingredients
For the Pasta Frolla (Shortcrust Pastry)
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300 g (2½ cups) |
| Unsalted butter, cold and cubed | 150 g (⅔ cup) |
| Granulated sugar | 120 g (½ cup + 1 tbsp) |
| Egg | 1 |
| Egg yolk | 1 |
| Lemon zest | Zest of 1 lemon |
| Salt | A pinch |
For the Pastry Cream (Crema Pasticcera)
| Ingredient | Quantity |
|---|---|
| Whole milk | 500 ml (2 cups) |
| Granulated sugar | 100 g (½ cup) |
| Egg yolks | 4 |
| All-purpose flour | 40 g (⅓ cup) |
| Lemon zest or vanilla extract | Zest of 1 lemon or ½ tsp vanilla |
For the Topping
| Ingredient | Quantity |
|---|---|
| Pine nuts | 30 g (2 tbsp) |
| Powdered sugar | For dusting |
Instructions
Step 1: Prepare the Pastry Cream
Start with the custard so it has enough time to cool before assembling the tart. Heat the milk with the lemon zest in a saucepan until it begins to steam, but do not boil. In a bowl, whisk the egg yolks and sugar until light and creamy, then mix in the flour until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously. Return everything to the saucepan and cook over low heat, stirring constantly, until the cream thickens into a smooth custard, about 5–8 minutes. Transfer to a bowl, cover the surface with plastic wrap, and let it cool completely.
Step 2: Make the Pasta Frolla
In a large bowl, mix the flour, sugar, salt, and lemon zest. Add the cold butter and rub it into the dry ingredients using your fingertips until the texture resembles fine crumbs. Add the egg and egg yolk and mix just until the dough comes together. If needed, add a teaspoon of cold water. Shape the dough into a ball, wrap it tightly, and refrigerate for 30–45 minutes.
Step 3: Assemble the Tart
Preheat the oven to 175°C (350°F). Divide the chilled dough into two portions, using about two-thirds for the base and one-third for the top. Roll out the larger portion and line a 22–24 cm (9-inch) tart pan, gently pressing it into the edges and trimming any excess. Prick the base with a fork. Spread the cooled pastry cream evenly over the crust. Roll out the remaining dough and place it over the filling, sealing the edges well. Sprinkle the top with pine nuts.
Step 4: Bake
Bake the tart for 35–40 minutes, or until the pastry turns golden and the top is fully set.
Step 5: Cool and Serve
Allow the tart to cool completely in the pan before transferring it to a serving plate. Just before serving, dust generously with powdered sugar.
Tips for Best Results
Chilling the dough helps with rolling and prevents shrinking during baking. Make sure the custard is fully cooled before assembling to keep the crust crisp. If pine nuts aren’t an option, slivered almonds work well, or you can omit the nuts entirely. This dessert can also be prepared a day in advance, as the flavors become even better after resting overnight.
