Classic Torta della Nonna

A timeless Italian dessert filled with silky custard and topped with pine nuts

The Torta della Nonna—which literally means “Grandmother’s Cake”—is a beloved dessert from Tuscany, especially associated with the historic city of Florence. Despite its humble name, this tart is anything but simple in flavor: it combines a delicate buttery pastry with a rich lemon-scented custard and a golden topping of pine nuts, finished with a dusting of powdered sugar.

This dessert perfectly captures the essence of Italian home baking—comforting, elegant, and deeply satisfying.

🌼 Ingredients

For the pastry (Pasta Frolla):

• 300g all-purpose flour
• 150g unsalted butter (cold, cubed)
• 120g sugar
• 1 whole egg + 1 egg yolk
• Zest of 1 lemon
• 1 tsp baking powder
• Pinch of salt

For the custard (Crema Pasticcera):

• 500ml whole milk
• 4 egg yolks
• 120g sugar
• 40g cornstarch
• Zest of 1 lemon
• 1 tsp vanilla extract

For the topping:

• 40g pine nuts
• Powdered sugar (for dusting)

🍰 Step-by-Step Method

1. Prepare the Pastry Dough

Start by making the pasta frolla, the base of many Italian desserts.

• In a large bowl, mix flour, sugar, baking powder, and salt.
• Add the cold butter and rub it into the flour using your fingertips until it resembles coarse crumbs.
• Mix in the egg, egg yolk, and lemon zest.
• Knead gently until a smooth dough forms (avoid overworking it).

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting time helps the dough become easier to roll and improves its texture.

2. Make the Custard Filling

While the dough chills, prepare the creamy center.

• Heat the milk with the lemon zest until just about to boil.
• In a separate bowl, whisk egg yolks with sugar until pale and creamy.
• Add cornstarch and mix until smooth.
• Slowly pour the hot milk into the egg mixture while whisking constantly.

Return everything to the saucepan and cook over medium heat, stirring continuously until the custard thickens.

• Remove from heat
• Stir in vanilla extract
• Cover with plastic wrap touching the surface (to prevent a skin from forming)
• Let it cool completely

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