Italian Classic: Torta della Nonna

 

Traditional Italian Custard Tart with Pine Nuts

Torta della Nonna, which translates to “Grandmother’s Cake,” is a timeless Italian dessert beloved for its simplicity, elegance, and comforting flavors. This classic tart features a tender, buttery shortcrust pastry filled with silky vanilla pastry cream, then topped with pine nuts and a generous dusting of powdered sugar.

Delicate yet rich, Torta della Nonna is traditionally served with coffee or espresso and is a staple at Italian family gatherings, holidays, and special occasions. Its nostalgic charm and refined taste make it a dessert that truly never goes out of style.

Why You’ll Love Torta della Nonna

• Authentic, traditional Italian recipe
• Creamy vanilla pastry cream filling
• Buttery shortcrust pastry (pasta frolla)
• Crunchy pine nut topping
• Elegant yet comforting dessert

Ingredients

For the Shortcrust Pastry (Pasta Frolla)

• 2½ cups (300 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ teaspoon baking powder
• Zest of 1 lemon
• ½ teaspoon salt
• ¾ cup (170 g) cold unsalted butter, cubed
• 2 large eggs

For the Vanilla Pastry Cream (Crema Pasticcera)

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 teaspoon vanilla extract or vanilla bean seeds
• Zest of ½ lemon (optional)

For the Topping

• ¼ cup pine nuts
• Powdered sugar, for dusting

How to Make Torta della Nonna

1. Prepare the Shortcrust Pastry

In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Add the cold butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

Add the eggs and gently mix until a soft dough forms. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Pastry Cream

2. Heat the Milk

In a saucepan, heat the milk with vanilla and lemon zest (if using) until just below boiling. Remove from heat.

3. Whisk the Egg Yolks

In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.

Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thick and smooth.

Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and let cool completely.

Assemble the Cake

4. Roll and Fill

Preheat oven to 350°F (175°C).

Roll out about ⅔ of the chilled dough and line a greased 9-inch (23 cm) tart pan. Trim excess dough.

Spread the cooled pastry cream evenly over the crust.

5. Top the Tart

Roll out the remaining dough and place it gently over the filling. Seal and trim the edges. Sprinkle pine nuts evenly over the top, pressing lightly.

Bake and Finish

6. Bake

Bake for 40–45 minutes, or until the pastry is golden and fully baked.

Allow the cake to cool completely in the pan.

7. Dust and Serve

Before serving, dust generously with powdered sugar.

Tips for the Perfect Torta della Nonna

• Chill the dough to prevent shrinking
• Stir pastry cream constantly to avoid lumps
• Use high-quality pine nuts for best flavor
• Let the tart cool fully before slicing

Serving Suggestions

• Serve with espresso or cappuccino
• Add a glass of dessert wine like Vin Santo
• Perfect for holidays, Sunday lunches, or celebrations

Storage

• Store covered in the refrigerator for up to 3 days
• Bring to room temperature before serving

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Chill Time: 30 minutes
• Total Time: About 1 hour 45 minutes
• Servings: 8–10
• Calories: ~360 kcal per serving