A Timeless Italian Classic: Torta della Nonna

A Timeless Italian Classic: Torta della Nonna

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This beloved dessert, whose name translates to “Grandmother’s Cake,” is a cherished staple in Italian homes. With its tender shortcrust pastry and rich vanilla custard filling, it strikes the perfect balance between simplicity and elegance. The golden, pine nut-studded top adds a delightful crunch, making it a treat that’s as visually appealing as it is delicious.

Whether served at a family gathering or enjoyed as an afternoon indulgence, Torta della Nonna embodies rustic Italian comfort. Its creamy texture and buttery crust make it universally appealing, while the subtle citrus notes from the lemon zest add a refreshing twist. This dessert is a testament to how humble ingredients can create something truly extraordinary.

Ingredients

For the shortcrust pastry:

250g all-purpose flour
100g cold unsalted butter, cubed
75g granulated sugar
1 whole egg
1 tsp baking powder
A pinch of salt
Zest of 1 lemon (optional but recommended)
For the custard filling:

500ml whole milk
4 egg yolks
100g sugar
40g cornstarch
1 tsp vanilla extract
Optional toppings:

Pine nuts (traditional)
Powdered sugar (for dusting)
Instructions

Make the pastry:
In a bowl, combine flour, sugar, baking powder, and salt.
Rub in the cold butter until the mixture resembles breadcrumbs.
Add the egg and lemon zest, then knead lightly until a dough forms.
Wrap and chill for 30 minutes.
Prepare the custard:
Heat the milk in a saucepan until just simmering.
Whisk egg yolks, sugar, and cornstarch in a separate bowl.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return to the heat and stir until thickened.
Remove from heat, add vanilla, and cover with plastic wrap to prevent a skin.
Assemble and bake:
Preheat the oven to 180°C (350°F).
Roll out ⅔ of the dough and line a greased tart pan.
Spread the cooled custard over the base.
Roll out the remaining dough to cover the top, sealing the edges.
Sprinkle with pine nuts if using.
Bake for 35–40 minutes until golden. Cool before dusting with powdered sugar.
Variations

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