A Timeless Italian Classic: Torta della Nonna

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Introduction

There’s something truly special about a dessert that carries generations of love in every bite — and Torta della Nonna, or “Grandmother’s Cake,” is just that. This classic Italian tart combines a buttery, delicate pastry crust filled with silky lemon-scented custard and finished with a blanket of pine nuts and powdered sugar. It’s elegant yet simple, rich yet comforting — a perfect representation of Italian home baking at its best. Whether served with espresso after dinner or as a sweet treat for Sunday gatherings, this timeless dessert will make you feel like you’re sitting at Nonna’s kitchen table in Tuscany.

Ingredients

For the Pastry (Pasta Frolla):

  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk
  • ½ cup (115g) unsalted butter, cold and cubed
  • Zest of 1 lemon
  • 1 tsp vanilla extract
  • Pinch of salt

For the Custard Filling (Crema Pasticcera):

  • 2 cups (500ml) whole milk
  • 4 egg yolks
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • Zest of 1 lemon
  • 1 tsp vanilla extract

For the Topping:

  • ¼ cup (30g) pine nuts
  • Powdered sugar, for dusting

Instructions

Step 1: Make the Custard

  1. In a saucepan, heat the milk with lemon zest until warm but not boiling.
  2. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour the warm milk into the egg mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, whisking, until thickened.
  5. Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap. Let it cool completely.

Step 2: Prepare the Pastry

  1. In a large bowl, mix flour, sugar, lemon zest, and salt.
  2. Add cold butter and rub it into the flour with your fingers until the mixture looks like crumbs.
  3. Add the egg and yolk, mixing until a smooth dough forms.
  4. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Step 3: Assemble the Tart

  1. Preheat oven to 350°F (175°C).
  2. Roll out two-thirds of the dough and line a greased 9-inch tart pan.
  3. Pour in the cooled custard filling and spread evenly.
  4. Roll out the remaining dough and place it over the top, sealing the edges.
  5. Sprinkle pine nuts evenly over the surface.

Step 4: Bake

Bake for 35–40 minutes, or until golden brown and firm to the touch.

Allow it to cool completely before dusting generously with powdered sugar.

Storage Tips

  • Room Temperature: Keeps well for up to 1 day, covered loosely.
  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

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