🇮🇹 A Timeless Italian Classic: Torta della Nonna
Torta della Nonna (“Grandmother’s Cake”) is a beloved Italian dessert made of tender pastry filled with silky pastry cream, topped with pine nuts, and dusted with powdered sugar. Rustic, elegant, and comforting — just like nonna used to make.
🧾 Ingredients (9-inch / 23 cm tart)
🥧 Pasta Frolla (Sweet Shortcrust)
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2½ cups (315g) all-purpose flour
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½ cup (100g) sugar
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½ tsp baking powder
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Pinch of salt
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½ cup (115g) cold butter, cubed
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2 eggs
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Zest of 1 lemon
🍮 Pastry Cream (Crema Pasticcera)
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2 cups (480 ml) whole milk
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4 egg yolks
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½ cup (100g) sugar
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¼ cup (30g) cornstarch
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1 tsp vanilla extract or lemon peel strip
🌰 Topping
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¼ cup pine nuts
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Powdered sugar (for dusting)
👩🍳 Instructions
1️⃣ Make the Pastry Cream
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Heat milk with vanilla (or lemon peel) until steaming.
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Whisk yolks, sugar, and cornstarch until pale.
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Slowly pour warm milk into yolk mixture while whisking.
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Return to saucepan; cook on medium, stirring constantly until thick.
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Transfer to bowl, cover surface with plastic wrap, cool completely.
2️⃣ Prepare the Dough
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Mix flour, sugar, baking powder, and salt.
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Cut in cold butter until crumbly.
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Add eggs and lemon zest; mix just until dough forms.
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Divide into two discs (one slightly larger).
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Chill 30–60 minutes.
3️⃣ Assemble
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Roll larger disc and line a greased tart pan.
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Spread cooled pastry cream evenly.
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Roll smaller disc and place on top. Seal edges.
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Sprinkle pine nuts over the top.
4️⃣ Bake
Bake at 350°F (175°C) for 35–45 minutes until golden.
Cool completely before dusting with powdered sugar.
✨ Tips for Authentic Flavor
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Use fresh lemon zest for brightness.
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Chill before slicing for clean cuts.
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Toast pine nuts lightly for deeper flavor.
🧊 Storage
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Refrigerate up to 3 days.
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Best served slightly chilled or at room temperature.
If you’d like, I can share:
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A modern open-faced version
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A chocolate variation (Torta della Nonna al Cioccolato)
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Or a simpler beginner-friendly method 🇮🇹