Authentic Torta della Nonna Recipe

What is Torta della Nonna?

Torta della Nonna translates to “Grandmother’s Cake,”. It is a classic Italian cake with a rich and creamy Italian pastry cream (crema pasticcera) that is in a lemon shortcrust pastry, and everything is topped with toasted pignoli nuts.

It is a timeless dessert, that every generation in Italy knows and loves. Torta della Nonna is made in homes and bakeries across Italy and not only. It is a favorite for family gatherings, holidays, or as a treat with coffee. The beauty of this Italian custard pie is that is very simple to make and you just need simple ingredients, that most likely you already have in your kitchen!

Key Ingredients & Substitutions for Torta della Nonna

All-Purpose Flour: Forms the base of the shortcrust pastry. You can also use whole wheat flour for a slightly denser crust.

Butter: Provides richness and flakiness to the pastry.

Sugar: Adds sweetness to both the pastry and the custard filling.

Eggs: Used in both the pastry and custard for structure and richness.

Lemon Zest: Infuses the shortcrust pastry with a bright citrus flavor.

Milk: The base of the Italian pastry cream.

Vanilla Extract: Adds warmth to the custard.

Pine Nuts: Toasted and scattered on top of the tart, providing a crunchy contrast to the smooth custard.

Tools You’ll Need

• Food Processor: To make the shortcrust pastry quickly and easily.
• Rolling Pin: For rolling out the dough.
• 9-inch Tart Pan: The ideal size for this tart.
• Saucepan: To prepare the pastry cream.
• Whisk: For stirring the custard and avoiding lumps.
• Baking Weights or Dried Beans: To blind-bake the tart shell.

Step-by-Step Instructions for Torta della Nonna

Make the shortcrust pastry: In a food processor, mix the flour, sugar, butter, and lemon zest until it looks like breadcrumbs.

Add the egg and mix until it forms a dough. Turn the dough onto a floured surface, knead it for a short time, and divide it into two portions if you want to create an optional top layer. 2/3 for the base and 1/3 for an optional top layer. Wrap both in plastic wrap and refrigerate for 30 minutes.

Blind-bake the tart shell: Preheat your oven to 350°F (175°C). Roll out the larger dough portion to fit a 9-inch tart pan. Press it into the pan and prick the base with a fork. Cover with parchment paper and fill with baking weights or dried beans.

Bake for 15 minutes, then remove the weights and bake for 5 more minutes until golden. Let it cool.

Make the pastry cream: Heat the milk in a saucepan over medium heat (don’t let it boil). In a bowl, whisk the sugar, egg yolks, flour, and vanilla extract until smooth. Slowly pour the warm milk into the mixture while whisking, then return it to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens (about 5-7 minutes). Let it cool slightly.

Assemble the torta: Pour the cooled custard into the tart shell and smooth it out. Sprinkle pine nuts evenly on top. If you like, roll out the reserved dough and place it over the custard before adding the pine nuts for an extra crust.

Bake the torta: Bake for 30-35 minutes, or until the pine nuts are golden and the pastry is firm. If you added a top crust, bake for an extra 5 minutes. Let the tart cool completely.

Serve: Dust with powdered sugar and slice. Serve with a cup of coffee or tea. It’s simple, creamy, and full of classic Italian flavor!

Expert Tips for Perfect Torta della Nonna

• Keep the dough cold: Use cold butter and chill the dough before rolling it out. This keeps the pastry flaky and easy to work with.
• Don’t rush the custard: Stir the pastry cream constantly over low heat to avoid lumps and create a smooth, silky texture. Take your time—it’s worth it!
• Customize the top layer: Pine nuts are classic, but you can add a layer of pastry beneath them for a heartier crust. It’s a great way to make the torta your own.

Serving Suggestions

Torta della Nonna pairs beautifully with a strong espresso or a glass of Limoncello. For a more decadent dessert, serve it with a dollop of whipped cream or a side of gelato. It’s also a great dessert to enjoy with Tiramisu or Panna Cotta for a complete Italian dessert spread.

Make-Ahead and Storage

Torta della Nonna can be made a day ahead and stored in the refrigerator. Cool it completely before covering it with plastic wrap. It will stay fresh in the fridge for up to 3 days.

If want to make the components ahead of time, you can prepare the shortcrust pastry and the pastry cream separately and assemble just before baking.

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