Absolutely! Here’s a beautiful and authentic recipe for Torta della Nonna — a timeless Italian dessert that translates to “Grandmother’s Cake.” This Tuscan favorite features a buttery shortcrust filled with silky pastry cream and topped with pine nuts and powdered sugar. Elegant, simple, and unforgettable.
🇮🇹 Torta della Nonna (Grandmother’s Cake)
Servings: 8–10
Prep Time: 30 mins (plus chilling)
Cook Time: 40–45 mins
Total Time: ~1.5 to 2 hrs
🧁 Ingredients
For the Pastry (Pasta Frolla):
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2 1/2 cups (300g) all-purpose flour
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1/2 cup (100g) granulated sugar
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1/2 tsp salt
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1 tsp lemon zest (or orange zest)
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1 cup (225g) cold unsalted butter, cut into small cubes
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2 large egg yolks
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1 whole egg
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1 tsp vanilla extract
For the Pastry Cream (Crema Pasticcera):
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2 cups (500ml) whole milk
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1/2 cup (100g) granulated sugar
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4 large egg yolks
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1/4 cup (30g) cornstarch
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Zest of 1 lemon (peeled in large strips)
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1 tsp vanilla extract (or 1/2 vanilla bean, split)
For the Topping:
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1/4 cup pine nuts
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Powdered sugar, for dusting
👩🍳 Instructions
1. Make the Pastry Cream:
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Heat the milk with lemon zest in a saucepan until it just begins to simmer. Remove from heat and let it infuse for 10 minutes.
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In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
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Remove zest from milk, then slowly whisk warm milk into the egg mixture.
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Return everything to the pan and cook over medium heat, whisking constantly, until thickened (~4–6 minutes).
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Stir in vanilla. Pour into a bowl, cover with plastic wrap touching the surface, and chill.
2. Make the Pastry Dough:
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In a food processor or bowl, combine flour, sugar, salt, and lemon zest. Add cold butter and pulse (or cut with fingers) until crumbly.
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Add egg yolks, egg, and vanilla. Mix just until dough comes together. Divide into 2 disks (one slightly larger), wrap, and chill for at least 30 minutes.
3. Assemble the Tart:
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Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
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Roll out the larger dough disk and line the tart pan. Prick the base with a fork.
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Fill with chilled pastry cream.
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Roll out the second dough disk and gently lay it over the cream. Seal edges and trim excess.
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Sprinkle pine nuts evenly over the top.
4. Bake:
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Bake for 40–45 minutes, until golden brown.
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Let cool completely in the pan, then transfer to a plate and dust with powdered sugar.
🍋 Tips:
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Chill time matters: Both the dough and pastry cream need to be cold for clean assembly.
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Don’t skip the pine nuts—they’re traditional and add amazing texture.
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Optional variation: Use only a top lattice crust or skip the top crust for an open-faced version.
Would you like a version with ricotta filling or a gluten-free adaptation?