Torta della Nonna, which translates to “Grandmother’s Cake,” is a beloved Italian dessert that perfectly captures the essence of traditional home baking. Originating from Tuscany, this humble yet refined tart is made with a buttery shortcrust pastry filled with silky vanilla pastry cream, topped with pine nuts and a dusting of powdered sugar.
Unlike flashy desserts, Torta della Nonna relies on balance and simplicity—crisp pastry, smooth custard, and delicate nutty crunch—making it a timeless favorite across generations.
Ingredients
For the Pasta Frolla (Italian Shortcrust Pastry)
- 2 ½ cups (315 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 2 large eggs
- Zest of 1 lemon
- 1 teaspoon baking powder
- Pinch of salt
For the Crema Pasticcera (Pastry Cream)
- 2 cups (500 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 teaspoon vanilla extract (or vanilla bean)
- Zest of 1 lemon
Topping
- ¼ cup pine nuts
- Powdered sugar, for dusting
Instructions
1. Prepare the Pastry Cream
In a saucepan, heat the milk with the lemon zest until just steaming. Do not boil.
In a bowl, whisk egg yolks with sugar until pale, then whisk in the cornstarch. Slowly pour the warm milk into the egg mixture while whisking continuously. Return everything to the saucepan and cook over medium heat, stirring constantly, until thick and smooth.
Remove from heat, stir in vanilla, and cover with plastic wrap directly on the surface. Let cool completely.
2. Make the Shortcrust Pastry
In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest. Rub in the cold butter until the mixture resembles coarse crumbs. Add eggs and mix just until a dough forms.
Shape into a disk, wrap, and refrigerate for at least 30 minutes.
3. Assemble the Cake
Preheat oven to 350°F (180°C).
Roll out about two-thirds of the dough and line a buttered 9-inch (23 cm) tart pan. Spoon in the cooled pastry cream and smooth the top.
Roll out the remaining dough and gently place it over the filling, sealing the edges. Sprinkle pine nuts evenly on top.
4. Bake
Bake for 40–45 minutes, or until golden and fragrant. Let cool completely before removing from the pan.
Just before serving, dust generously with powdered sugar.
Tips for the Perfect Torta della Nonna
- Use pine nuts, not almonds—this is the traditional Tuscan touch.
- Let the cake cool fully for clean slices and the best texture.
- For deeper flavor, infuse the milk with a vanilla bean and lemon peel.
- This cake tastes even better the next day after resting in the fridge.
Why This Cake Endures
Torta della Nonna isn’t just a dessert—it’s a memory. It represents slow afternoons, family gatherings, and recipes passed down without measurements, guided by instinct and love. Its simplicity is its strength, proving that the most timeless desserts don’t need embellishment.
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