Torta della Nonna (“Grandmother’s Cake”) is a traditional Italian dessert from Tuscany, beloved for its buttery shortcrust pastry, rich pastry cream filling, and a topping of toasted pine nuts and powdered sugar. It’s elegant yet rustic — perfect for Sunday lunch or a special gathering.
🇮🇹 Torta della Nonna Recipe
🕒 Total Time: ~2.5 hours (includes chilling & baking)
🍽 Serves: 8–10
🧾 Ingredients
For the Pastry (Pasta Frolla):
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2 ½ cups (300g) all-purpose flour
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½ cup (100g) sugar
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1 tsp lemon zest
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1 tsp vanilla extract
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1 pinch of salt
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1 cup (225g) cold unsalted butter, cubed
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2 egg yolks
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1 whole egg
For the Pastry Cream (Crema Pasticcera):
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2 cups (500ml) whole milk
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½ cup (100g) sugar
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4 egg yolks
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¼ cup (30g) cornstarch
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Zest of 1 lemon
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1 tsp vanilla extract
For the Topping:
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⅓ cup (40g) pine nuts
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Powdered sugar, for dusting
👨🍳 Instructions
1. Make the Pastry:
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In a bowl, mix flour, sugar, salt, and lemon zest.
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Add cold butter and rub it into the flour until crumbly.
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Mix in the egg yolks and whole egg. Knead just until dough forms.
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Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Make the Pastry Cream:
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In a saucepan, heat milk with lemon zest until hot (don’t boil).
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In a bowl, whisk yolks with sugar, then whisk in cornstarch.
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Slowly pour hot milk into yolk mixture while whisking (to temper).
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Return everything to the pan and cook over medium heat, whisking constantly, until thickened (~5 min).
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Remove from heat, stir in vanilla, and let cool. Cover with plastic wrap directly on surface and refrigerate.
3. Assemble:
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Preheat oven to 350°F (175°C).
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Roll out ⅔ of the pastry and line a 9-inch tart pan (with removable bottom).
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Fill with chilled pastry cream.
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Roll out remaining pastry and place on top OR make a lattice (optional).
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Sprinkle pine nuts over the top.
4. Bake:
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Bake for 35–40 minutes, until golden and set.
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Cool completely, then refrigerate for at least 2 hours.
5. Finish:
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Dust generously with powdered sugar before serving.
🧡 Tips for Success
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Toast the pine nuts lightly before adding for deeper flavor.
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For a twist, add a spoonful of limoncello or a bit of orange zest to the pastry cream.
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Can be made a day in advance — it’s even better chilled overnight.