Italian Grandma’s Cake

Italian Grandma’s Cake — also known as Torta della Nonna — is a beloved traditional Italian dessert from Tuscany. It’s a sweet, custard-filled tart topped with pine nuts and powdered sugar. The name literally means “Grandmother’s Cake,” and it’s a perfect blend of rustic simplicity and rich flavor.

---

🇮🇹 Torta della Nonna (Italian Grandma’s Cake)

🕒 Prep Time: 30 minutes
⏳ Chill + Bake Time: 1.5–2 hours
🍽️ Serves: 8–10

---

🧾 Ingredients

For the Pastry (Pasta Frolla):

• 2 1/2 cups (300g) all-purpose flour

• 3/4 cup (150g) sugar

• 1/2 tsp salt

• Zest of 1 lemon

• 1 tsp vanilla extract

• 1 cup (225g) unsalted butter, cold and cubed

• 2 egg yolks + 1 whole egg

For the Pastry Cream (Crema Pasticcera):

• 2 cups (500ml) whole milk

• 1/2 cup (100g) sugar

• 1/4 cup (30g) cornstarch

• 4 egg yolks

• Zest of 1 lemon

• 1 tsp vanilla extract or 1/2 vanilla bean (optional)

Topping:

• 1/4 cup (30g) pine nuts

• Powdered sugar, for dusting

---

🥣 Instructions

1. Make the Pastry:

1. In a food processor or bowl, combine flour, sugar, salt, lemon zest, and vanilla.

2. Add butter and pulse or rub with fingers until crumbly.

3. Add egg yolks and whole egg; mix until dough forms.

4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

2. Make the Pastry Cream:

1. In a saucepan, heat milk and lemon zest until hot but not boiling.

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

3. Slowly whisk hot milk into yolk mixture, then return to the saucepan.

4. Cook over medium heat, whisking constantly until thick (5–7 mins).

5. Remove from heat, stir in vanilla, and let cool with plastic wrap pressed on top.

3. Assemble the Cake:

1. Preheat oven to 350°F (180°C).

2. Roll out 2/3 of the dough and line a buttered 9-inch tart pan.

3. Fill with cooled pastry cream.

4. Roll out remaining dough and place over the top (or create a lattice if desired).

5. Sprinkle with pine nuts and press gently to stick.

4. Bake:

• Bake for 40–45 minutes, or until golden brown.

• Cool completely before dusting with powdered sugar.

---

📝 Notes:

• Chill the whole cake before slicing — it helps the cream set.

• Pine nuts can be lightly toasted beforehand for extra flavor.

• Variations include adding a bit of liqueur (like Limoncello) to the cream or a thin layer of jam under the filling.

---

Would you like a gluten-free or mini tart version of this?