Italian Classic: Torta della Nonna Recipe

orta della Nonna, or “Grandmother’s Cake,” is a classic Italian dessert loved for its buttery shortcrust pastry, creamy vanilla custard, and crunchy pine nut topping. This simple yet elegant treat is perfect for family gatherings, holidays, or a cozy afternoon snack. With a golden crust and zesty lemon notes, it’s a crowd-pleaser that’s easy to make at home. Follow this beginner-friendly recipe to bake a delicious Torta della Nonna!

Ingredients

For the Shortcrust Pastry

• 2 cups all-purpose flour (250g)
• ½ cup cold unsalted butter, cut into small cubes (100g)
• ⅓ cup granulated sugar (75g)
• 1 large egg
• 1 tsp baking powder
• Pinch of salt
• Zest of 1 lemon (optional, for extra flavor)

For the Custard Filling

• 2 cups whole milk (500ml)
• 4 large egg yolks
• ½ cup granulated sugar (100g)
• ⅓ cup cornstarch (40g)
• 1 tsp vanilla extract

Optional Toppings

• ¼ cup pine nuts (traditional)
• Powdered sugar (for dusting)

Instructions

Step 1: Make the Pastry

1. In a large bowl, mix flour, sugar, baking powder, and salt.
2. Add cold butter cubes and rub them into the flour mixture with your fingers until it looks like breadcrumbs.
3. Stir in the egg and lemon zest (if using). Gently knead until a smooth dough forms.
4. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

Step 2: Prepare the Custard

1. In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat.
2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid lumps.
4. Pour the mixture back into the saucepan and cook over low heat, stirring until it thickens (about 2–3 minutes).
5. Remove from heat, stir in vanilla extract, and cover with plastic wrap (touching the custard) to prevent a skin from forming. Let it cool.

Step 3: Assemble and Bake

1. Preheat your oven to 350°F (180°C). Grease a 9-inch tart pan.
2. Divide the chilled dough into two parts: ⅔ for the base and ⅓ for the top.
3. Roll out the larger portion on a floured surface to fit the tart pan. Press it into the pan, covering the bottom and sides.
4. Spread the cooled custard evenly over the dough.
5. Roll out the smaller dough portion to make a lid. Place it over the custard and pinch the edges to seal.
6. Sprinkle pine nuts on top (if using).
7. Bake for 35–40 minutes, or until the top is golden brown.
8. Let the torta cool completely, then dust with powdered sugar before serving.

Tips for Success

• Keep the butter cold: This ensures a flaky, tender pastry.
• Don’t skip chilling the dough: It makes it easier to roll out and prevents shrinking.
• Customize it: Swap pine nuts for almonds or skip them entirely for a smoother top.
• Storage: Store in the fridge for up to 3 days. Serve at room temperature for the best flavor.

Why You’ll Love Torta della Nonna

This Italian dessert is a perfect mix of creamy, crunchy, and buttery textures. The custard is rich but not too sweet, and the lemon zest adds a refreshing twist. It’s an easy recipe that uses simple ingredients, making it ideal for beginner bakers or anyone craving authentic Italian comfort food.