A Slice of Italian Tradition: The Best Torta della Nonna (Italian Grandma’s Custard Tart)
Torta della Nonna, meaning “Grandmother’s Cake,” is one of Italy’s most beloved desserts. This rustic Tuscan classic features a buttery pastry crust filled with silky vanilla pastry cream, topped with another delicate layer of pastry, toasted pine nuts, and a light dusting of powdered sugar. Every bite is rich, creamy, and perfectly balanced with a crisp, golden crust.
Whether you’re serving it after a family dinner, celebrating a special occasion, or enjoying it with an afternoon espresso, this timeless Italian dessert is guaranteed to impress.
Ingredients
For the Pastry
– 2½ cups (315 g) all-purpose flour
– ½ cup (100 g) granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup (115 g) cold unsalted butter, cubed
– 1 large egg
– 1 large egg yolk
– 1 teaspoon vanilla extract
– Zest of 1 lemon
For the Pastry Cream
– 2 cups (480 ml) whole milk
– 4 large egg yolks
– ½ cup (100 g) granulated sugar
– ¼ cup (30 g) cornstarch
– 1 teaspoon vanilla extract
– Zest of 1 lemon
For the Topping
– ¼ cup pine nuts
– Powdered sugar, for dusting
Instructions
1. Prepare the pastry by mixing the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg, egg yolk, vanilla, and lemon zest, mixing just until a dough forms. Divide into two portions, wrap, and refrigerate for at least 30 minutes.
2. Make the pastry cream by heating the milk with the lemon zest until steaming. In another bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thick and creamy. Stir in the vanilla, cover the surface with plastic wrap, and cool completely.
3. Preheat the oven to 350°F (175°C).
4. Roll out one piece of pastry and line a 9-inch tart pan. Spread the cooled pastry cream evenly over the crust.
5. Roll out the remaining dough and carefully place it over the filling. Seal the edges and gently prick the top with a fork.
6. Sprinkle the pine nuts evenly over the surface.
7. Bake for 35–40 minutes, or until the pastry is beautifully golden.
8. Let the tart cool completely before removing it from the pan. Dust generously with powdered sugar just before serving.
Tips for the Perfect Torta della Nonna
– Chill the dough well to keep the crust tender and flaky.
– Cool the pastry cream completely before assembling the tart.
– Toast the pine nuts lightly before baking for even deeper flavor.
– For the best texture, refrigerate the tart for an hour before slicing.
