Timeless Italian Classic: Torta della Nonna

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Description:
Torta della Nonna, or “Grandmother’s Cake,” is a classic Italian dessert featuring a crisp, buttery pastry crust filled with silky lemon-scented pastry cream and topped with pine nuts and powdered sugar. Beloved across Italy, this elegant yet humble tart embodies the warmth and simplicity of traditional home baking.

Origin:
Torta della Nonna hails from Tuscany, though it has become a staple dessert across all of Italy. Its name, meaning “Grandmother’s Cake,” reflects its comforting, rustic nature. Traditionally prepared in home kitchens, it’s a nostalgic dessert often served at Sunday lunches and special family gatherings.

Ingredients Quantity:

For the pastry (pasta frolla):

  • 2 1/2 cups (300g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 large eggs
  • Zest of 1 lemon
  • A pinch of salt

For the custard filling (crema pasticcera):

  • 2 cups (500ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Topping:

  • 1/4 cup (30g) pine nuts
  • Powdered sugar, for dusting

Ingredients Optional:

  • A tablespoon of limoncello or amaretto in the custard (for added flavor)
  • Orange zest instead of lemon (for variation)
  • A pinch of cinnamon in the dough (for warmth)

Instruction:

  1. Make the pastry dough: In a large bowl, combine flour, sugar, lemon zest, and salt. Add cold butter and rub with fingertips or use a pastry cutter until crumbly. Add eggs and mix until a dough forms. Wrap and refrigerate for 30–60 minutes.
  2. Make the custard filling: In a saucepan, heat milk with lemon zest until hot (not boiling). In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour hot milk into the yolk mixture while whisking. Return to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla, and cool completely.
  3. Assemble the tart: Preheat oven to 350°F (180°C). Roll out 2/3 of the dough and line a buttered 9-inch tart pan. Pour in the cooled custard. Roll out the remaining dough and place on top, sealing the edges well. Prick with a fork.
  4. Top and bake: Sprinkle pine nuts over the top. Bake for 35–40 minutes or until golden brown.
  5. Cool and serve: Let cool completely, then dust with powdered sugar before serving.

Tips for Success:

  • Chill the dough and custard well before assembling to keep structure.
  • Blind-bake the bottom crust for a crisper base if desired.
  • Toast pine nuts slightly before topping for deeper flavor.
  • Use a microplane for fine, fragrant citrus zest.

Recommendation:
Pairings:

  • Serve with a small espresso or dessert wine like Vin Santo.
  • Add a spoonful of whipped cream or a scoop of vanilla gelato for extra indulgence.

Occasions:

  • Perfect for Sunday lunch, holidays, or as a make-ahead dessert for guests.

Nutrition (per slice, based on 10 slices):

  • Calories: ~330 kcal
  • Carbohydrates: 38g
  • Protein: 6g
  • Fat: 17g
  • Saturated Fat: 8g
  • Cholesterol: 115mg
  • Sodium: 50mg
  • Fiber: 1g
  • Sugar: 20g

Would you like a printable recipe card or a gluten-free version of this classic?

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