Torta della Nonna, meaning “Grandmother’s Cake,” is a beloved Tuscan dessert that beautifully captures the essence of Italian home baking — simple, elegant, and comforting. With its buttery shortcrust pastry, creamy vanilla custard, and toasted pine nut topping, every bite tastes like a warm Italian hug. 💛🇮🇹
Ingredients
For the Pastry (Pasta Frolla):
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 1 egg + 1 egg yolk
- Zest of 1 lemon
- Pinch of salt
- ½ teaspoon vanilla extract
For the Custard (Crema Pasticcera):
- 2 cups (500 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Topping:
- ¼ cup (40 g) pine nuts
- Powdered sugar, for dusting
Instructions
1. Make the Pastry
In a large bowl, combine flour, sugar, and salt.
Add cold butter and rub with your fingertips (or use a pastry cutter) until crumbly.
Mix in the egg, egg yolk, lemon zest, and vanilla until a smooth dough forms.
Shape into a ball, wrap in plastic, and chill for 30 minutes.
2. Prepare the Custard
Heat milk with lemon zest in a saucepan until warm (not boiling).
In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
Slowly pour warm milk into the egg mixture while whisking.
Return to the saucepan and cook over medium heat, whisking constantly, until thickened.
Remove from heat, stir in vanilla, and let cool with plastic wrap touching the surface.
3. Assemble the Cake
Preheat oven to 350°F (175°C).
Roll out two-thirds of the pastry and line a greased 9-inch (23 cm) tart pan.
Pour in the cooled custard and spread evenly.
Roll out remaining pastry and place it over the custard, sealing the edges well.
Sprinkle pine nuts on top.
4. Bake
Bake for 35–40 minutes, or until golden brown and firm.
Allow to cool completely before removing from the pan.
5. Serve
Dust generously with powdered sugar.
Slice and enjoy at room temperature or slightly chilled.
Tips & Variations
- No pine nuts? Use sliced almonds for a similar crunch.
- Extra lemony: Add a teaspoon of lemon juice to the custard for a bright twist.
- Make ahead: Best made a day in advance — the flavors deepen beautifully overnight.
