A Timeless Italian Classic: Torta della Nonna – Traditional Grandmother’s Cake Recipe
When you think of comforting desserts that carry the warmth of home and tradition, Torta della Nonna—literally “Grandmother’s Cake”—immediately comes to mind. This classic Italian dessert has been passed down through generations, known for its creamy custard filling, crisp buttery crust, and a delicate topping of pine nuts and powdered sugar.
Whether you’re preparing it for Sunday lunch, a festive occasion, or simply to bring a taste of Italy into your home, this timeless tart is always a crowd-pleaser.
Ingredients
For the shortcrust pastry (Pasta Frolla):
- 250g all-purpose flour
- 100g cold unsalted butter, cubed
- 75g granulated sugar
- 1 whole egg
- 1 tsp baking powder
- A pinch of salt
- Zest of 1 lemon (optional but highly recommended for extra aroma)
For the custard cream (Crema Pasticcera):
- 500ml whole milk
- 4 egg yolks
- 120g granulated sugar
- 40g cornstarch
- Zest of 1 lemon
- 1 tsp vanilla extract or 1/2 vanilla bean pod
Topping:
- A handful of pine nuts
- Powdered sugar for dusting
Step-by-Step Preparation
1. Prepare the Shortcrust Pastry
- In a large bowl, combine flour, baking powder, salt, and lemon zest.
- Add cold butter and rub it into the flour with your fingertips until the mixture looks like breadcrumbs.
- Add the sugar and egg, and knead just until the dough forms. Do not overwork it.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Make the Italian Custard Cream
- Heat the milk in a saucepan with lemon zest. Bring to a gentle simmer, then remove from heat.
- In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
- Add cornstarch and mix until smooth.
- Gradually pour the hot milk into the egg mixture while whisking constantly.
- Return the mixture to the pot and cook over low heat, stirring constantly, until it thickens.
- Add vanilla, mix well, and let it cool completely covered with plastic wrap.
3. Assemble the Torta della Nonna
- Preheat oven to 180°C (350°F).
- Roll out 2/3 of the dough and place it into a buttered and floured tart pan (about 24 cm).
- Fill the shell with the cooled custard.
- Roll out the remaining dough and cover the top, sealing the edges well.
- Sprinkle pine nuts over the top and gently press them into the dough.
4. Bake and Serve
- Bake for 35–40 minutes or until the top is golden.
- Let cool completely before dusting with powdered sugar.
- Refrigerate for a few hours before serving to enhance the flavor and texture.
Tips for Perfect Results
- Always chill your dough before baking to prevent shrinking.
- To avoid cracks in your top crust, roll it gently and support it with your rolling pin.
- For a more rustic feel, you can skip the top crust and leave it as an open tart topped only with pine nuts.
Serving Suggestions
Torta della Nonna is best served slightly chilled. Pair it with a cup of espresso or a glass of sweet dessert wine like Vin Santo. It also stores well in the fridge for 2–3 days, making it a great make-ahead dessert.
Nutrition Benefits
While this dessert is indulgent, it offers the goodness of fresh eggs, milk, and lemon zest. You can lighten it up by reducing sugar slightly or using a whole wheat crust for added fiber.
Did You Know?
Torta della Nonna originated in Tuscany and became popular across Italy thanks to its simple ingredients and comforting taste. It’s a staple in many family gatherings and traditional Italian bakeries.
Try this authentic Italian recipe and bring the sweet touch of Nonna’s kitchen into your home. If you loved it, don’t forget to share your experience in the comments!