If you’ve ever visited Italy or dined at an authentic Italian restaurant, chances are you’ve seen Torta della Nonna on the dessert menu. Translating to “Grandmother’s Cake,” this beloved Tuscan classic is known for its simple yet comforting flavors — a golden, buttery pastry filled with velvety custard cream, topped with pine nuts and dusted with powdered sugar.
The Torta della Nonna perfectly balances creamy and crunchy textures. The smooth vanilla-scented custard contrasts beautifully with the crisp pastry crust, while toasted pine nuts add a nutty crunch. This dessert represents everything that makes Italian baking so special: humble ingredients, family tradition, and pure comfort.
Ingredients
For the Pastry (Pasta Frolla):
- 300g all-purpose flour
- 120g sugar
- 150g unsalted butter, cold and diced
- 2 eggs
- 1 tsp vanilla extract or lemon zest
- Pinch of salt
For the Custard (Crema Pasticcera):
- 500ml whole milk
- 4 egg yolks
- 100g sugar
- 40g cornstarch (or all-purpose flour)
- 1 tsp vanilla extract or lemon peel
For the Topping:
- 30g pine nuts
- Powdered sugar, for dusting
Step-by-Step Instructions
1. Prepare the Pastry:
Place the flour on a clean surface or in a large bowl. Add sugar, salt, and cold butter cubes. Rub the butter into the flour using your fingertips until the mixture looks like breadcrumbs. Add eggs and vanilla extract (or lemon zest). Mix quickly until a smooth dough forms. Wrap it in plastic wrap and refrigerate for 30–45 minutes.
2. Make the Custard Cream:
While the dough chills, prepare the crema pasticcera. In a saucepan, heat the milk with vanilla extract or lemon peel until hot but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring until thickened (about 5–7 minutes). Once it reaches a pudding-like consistency, remove from heat, discard the lemon peel (if used), and let it cool. Cover with plastic wrap directly on the surface to prevent a skin from forming.
3. Assemble the Cake:
Preheat the oven to 180°C (350°F).
Divide the pastry into two portions — one slightly larger for the base and one smaller for the top. Roll out the larger piece on a floured surface and line a 9-inch tart pan with it. Trim any excess edges.
Pour the cooled custard filling into the pastry shell and smooth the surface. Roll out the second portion of pastry and place it on top of the filling. Seal the edges carefully.
4. Add the Pine Nuts:
Brush the top with a little beaten egg or milk, then sprinkle evenly with pine nuts.
5. Bake the Cake:
Bake for 40–45 minutes, or until golden brown on top. The pine nuts should be lightly toasted. Remove from the oven and allow the cake to cool completely in the pan.
6. Serve:
Once cooled, dust with powdered sugar before serving. The cake can be served at room temperature or chilled for a firmer texture.
Serving Suggestions
- Serve a slice with espresso or cappuccino for a perfect Italian coffee break.
- Add a dollop of whipped cream or a few fresh berries for a modern twist.
- For extra elegance, drizzle with a bit of honey or lemon syrup.
Notes
- Storage: Keep refrigerated for up to 3 days.
- Freezing: You can freeze the baked cake (without powdered sugar) for up to 1 month. Thaw overnight in the fridge before serving.
- Gluten-free option: Substitute regular flour with gluten-free pastry flour.
Torta della Nonna (Italian Grandmother’s Cake)
Description
A classic Tuscan dessert with buttery pastry, smooth vanilla custard, and crunchy pine nuts. This Torta della Nonna is creamy, rich, and full of comforting homemade Italian flavor.
Duration
- Prep Time: 30 minutes
- Chilling Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Servings: 8–10
Ingredients
For the pastry
- 300g flour
- 120g sugar
- 150g butter (cold, diced)
- 2 eggs
- 1 tsp vanilla extract or lemon zest
- Pinch of salt
For the custard
- 500ml milk
- 4 egg yolks
- 100g sugar
- 40g cornstarch
- 1 tsp vanilla extract or lemon peel
For topping
- 30g pine nuts
- Powdered sugar
Instructions
- Make pastry: Mix flour, sugar, butter, eggs, vanilla, and salt. Knead until smooth. Chill for 30–45 minutes.
- Make custard: Heat milk with vanilla or lemon peel. In a bowl, whisk egg yolks, sugar, and cornstarch. Pour hot milk into the egg mix. Return to heat and stir until thick. Cool completely.
- Assemble: Roll out pastry and line a tart pan. Pour in custard. Cover with another pastry layer and seal edges.
- Top: Brush with egg or milk and sprinkle pine nuts.
- Bake: Bake at 180°C (350°F) for 40–45 minutes. Cool, dust with powdered sugar, and serve.
Tips & Tricks
- Chill dough before rolling for better texture.
- Stir custard continuously to avoid lumps.
- Toast pine nuts for richer flavor.
- Serve cold or at room temperature.
