A Timeless Italian Classic Torta della Nonna

A Timeless Italian Classic: Torta della Nonna

Italy’s culinary landscape is rich with tradition, and among its beloved desserts stands the Torta della Nonna — a name that translates to Grandmother’s Cake. This Tuscan-born pastry has earned a place in the hearts (and kitchens) of Italians and dessert lovers worldwide. With its delicate shortcrust base, creamy custard filling, and a dusting of pine nuts and powdered sugar, Torta della Nonna is a simple yet elegant treat that tastes like home, tradition, and affection.

What is Torta della Nonna?

Torta della Nonna is a traditional Italian dessert composed of two main elements: pasta frolla (Italian shortcrust pastry) and a rich lemon-scented pastry cream (crema pasticcera). The cake is topped with pine nuts and baked until golden, then finished with a generous dusting of powdered sugar. It’s often served chilled or at room temperature, making it perfect for gatherings or a cozy afternoon indulgence.

Ingredients

For the pasta frolla (shortcrust pastry):

300g (2½ cups) all-purpose flour
150g (⅔ cup) unsalted butter, cold and cubed
120g (½ cup + 1 tbsp) granulated sugar
1 egg
1 egg yolk
Zest of 1 lemon
A pinch of salt

For the pastry cream (crema pasticcera):

500ml (2 cups) whole milk
100g (½ cup) granulated sugar
4 egg yolks
40g (⅓ cup) all-purpose flour (or 30g cornstarch for a gluten-free version)
Zest of 1 lemon (or ½ tsp vanilla extract, optional)

For the topping:

30g (2 tbsp) pine nuts
Powdered sugar (for dusting)

Step-by-Step Method

1. Prepare the Pastry Cream (Crema Pasticcera)

It’s best to start with the custard so it can cool completely before assembling the tart.

Heat the milk with lemon zest in a saucepan until it just starts to steam. Do not let it boil.
In a bowl, whisk the egg yolks and sugar until pale and creamy. Then add the flour (or cornstarch) and whisk until smooth.
Gradually pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or whisk, until it thickens into a smooth custard (around 5–8 minutes).
Remove from heat and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool completely.

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