Here is a timeless recipe for the beloved Italian dessert:

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🇮🇹 Torta della Nonna (Grandmother’s Cake)

A classic from Tuscany, Torta della Nonna features a sweet lemon-scented shortcrust (pasta frolla), filled with silky vanilla pastry cream, topped with toasted pine nuts, and dusted with powdered sugar. It’s simple, rustic, and elegant—just like something Nonna would make.

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🍰 Servings: 8–10

🕒 Total Time: ~2.5 hours (includes chilling & cooling)

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🧾 Ingredients

🍋 Pasta Frolla (Shortcrust Pastry)

• 2 cups (250 g) all-purpose flour

• ½ cup (100 g) granulated sugar

• 1 tsp lemon zest

• 1 pinch salt

• 1 tsp baking powder

• 1 stick (115 g) unsalted butter, cold & cubed

• 1 whole egg

• 1 egg yolk

🍮 Crema Pasticcera (Pastry Cream)

• 2 cups (500 ml) whole milk

• ½ cup (100 g) granulated sugar

• 4 large egg yolks

• ⅓ cup (40 g) cornstarch or all-purpose flour

• Zest of 1 lemon

• 1 tsp vanilla extract or seeds from ½ vanilla bean

🌰 Topping

• ½ cup (60 g) pine nuts

• Powdered sugar, for dusting

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👩‍🍳 Instructions

1. Make the Pastry Dough

1. In a large bowl, combine flour, sugar, lemon zest, salt, and baking powder.

2. Add cold butter. Rub with fingers or use a pastry cutter until it resembles crumbs.

3. Mix in egg and egg yolk. Knead briefly just until a dough forms (don’t overwork).

4. Divide into 2 pieces: ⅔ for the base, ⅓ for the top. Wrap both and refrigerate for at least 30 minutes.

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2. Make the Pastry Cream

1. Heat milk with lemon zest until just about to boil. Remove from heat.

2. In a bowl, whisk egg yolks and sugar until pale. Add cornstarch and whisk smooth.

3. Slowly pour hot milk into egg mixture while whisking (temper), then return all to saucepan.

4. Cook over medium heat, whisking constantly, until thickened (about 5–7 minutes).

5. Remove from heat, stir in vanilla, and pour into a bowl. Cover with plastic wrap directly on the surface. Cool completely.

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3. Assemble the Torta

1. Preheat oven to 350°F (175°C).

2. Roll out larger dough piece and line a buttered 9-inch (22–24 cm) tart pan. Trim excess.

3. Pour cooled pastry cream into the crust and level.

4. Roll out remaining dough and place over the filling. Seal and trim edges.

5. Prick top with a fork. Sprinkle pine nuts over the top.

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4. Bake

• Bake in the center of the oven for 40–50 minutes, or until golden.

• Let cool completely before dusting with powdered sugar.

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💡 Tips

• For extra crunch, toast the pine nuts briefly before sprinkling.

• For a simpler version, skip the top crust and just top with pine nuts.

• Want to skip making custard? Use a thick vanilla pudding or pastry cream mix.

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🫶 Serve With:

• A strong espresso or sweet Vin Santo wine

• Fresh berries or a dollop of whipped cream