Introduction
Torta della Nonna, or “Grandmother’s Cake,” is a classic Italian dessert celebrated for its simple elegance and comforting flavors. It combines a buttery shortcrust pastry with a luscious vanilla custard filling and a golden topping of toasted pine nuts.
This dessert embodies rustic Italian warmth — the kind of sweet treat shared at family tables for generations. Each bite offers a perfect balance of creamy, citrus-kissed custard and tender pastry, finished with the delightful crunch of nuts and a dusting of powdered sugar.
Whether served at a family gathering, a festive dinner, or as an afternoon indulgence with coffee, Torta della Nonna captures the heart of traditional Italian baking — comforting, timeless, and irresistibly delicious.
Ingredients
For the Shortcrust Pastry
- 250 g all-purpose flour
- 100 g cold unsalted butter, cubed
- 75 g granulated sugar
- 1 whole egg
- 1 teaspoon baking powder
- A pinch of salt
- Zest of 1 lemon (optional but adds a lovely fragrance)
For the Custard Filling
- 500 ml whole milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch (or 50 g all-purpose flour as an alternative)
- 1 teaspoon vanilla extract
Optional Toppings
- Pine nuts (traditional)
- Powdered sugar for dusting
Instructions
1. Make the Pastry
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the egg and lemon zest, kneading gently until the dough just comes together.
- Form into a disk, wrap in plastic, and chill for 30 minutes to rest.
2. Prepare the Custard
- In a saucepan, heat the milk until it begins to simmer (do not boil).
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
- Gradually pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened and creamy.
- Remove from heat, stir in vanilla, and cover the surface with plastic wrap to prevent a skin. Let cool completely.
3. Assemble and Bake
- Preheat oven to 180°C (350°F).
- Roll out two-thirds of the chilled pastry and line a greased tart pan (about 9 inches).
- Spread the cooled custard evenly over the pastry base.
- Roll out the remaining pastry and gently place it over the top, sealing the edges well.
- Sprinkle with pine nuts if using.
- Bake for 35–40 minutes, or until the crust is golden brown.
- Let the tart cool completely before dusting with powdered sugar.
Variations
• Fruit Layer:
Spread a thin layer of apricot or raspberry jam beneath the custard for a fruity surprise.
• Spiced Custard:
Infuse the milk with a cinnamon stick or a pinch of nutmeg for warmth and depth.
• Chocolate Version:
Whisk in 2 tablespoons of cocoa powder to the custard or drizzle melted dark chocolate over the finished tart.
• Nut-Free Option:
Omit the pine nuts and top with a lattice crust or a sprinkle of coarse sugar for extra crunch.
• Light & Airy:
Fold whipped cream into the cooled custard for a softer, mousse-like filling.
• Festive Touch:
Decorate with candied citrus peel, edible flowers, or orange extract for a vibrant finish.
Tips for Success
- Blind Bake the Base: To prevent a soggy crust, pre-bake the base for 10 minutes before adding the custard.
- Keep Everything Cold: Cold butter and minimal handling create the flakiest pastry.
- Smooth Custard Fix: If your custard curdles, blend briefly with an immersion blender to restore creaminess.
- Egg Wash Shine: For a golden top, brush the pastry with a lightly beaten egg before baking.
- Even Baking: Rotate the tart halfway through the bake for uniform color.
- Cool Completely: Allow the tart to cool fully before slicing — this helps the custard set and ensures clean, beautiful cuts.
Storage Instructions
- Refrigerate: Store covered in the refrigerator for up to 3 days. The flavors deepen beautifully overnight.
- Freeze: Wrap individual slices in plastic wrap and foil, and freeze for up to 1 month.
- Reheat: Thaw in the refrigerator overnight, then warm gently in a 150°C (300°F) oven for 10 minutes if desired.
(Avoid microwaving — it can soften the crust.) - Make Ahead:
- The custard can be prepared up to 2 days ahead and stored covered in the fridge.
- The unbaked assembled tart can be kept in the refrigerator for up to 24 hours before baking.
Conclusion
Torta della Nonna is more than a dessert — it’s a taste of Italian heritage. With its golden crust, silky custard, and delicate aroma of lemon and vanilla, it captures the essence of homemade comfort and celebration.
Every bite tells a story of family, tradition, and love — proof that simple ingredients can create something extraordinary. Whether you follow the authentic recipe or give it your own creative twist, this Italian classic is sure to become a favorite at your table.
Serve with a dusting of powdered sugar and a smile — just like Nonna would. 🇮🇹💛
