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Torta della Nonna - Grandma’s Cake - italiancookies.com
Torta della Nonna is more than just a dessert—it’s a sweet reminder of home, comfort, and the beauty of simplicity. This Tuscan classic features a delicate, buttery shortcrust pastry (pasta frolla) filled with silky, lemon-scented custard. A generous handful of toasted pine nuts adds crunch, while a dusting of powdered sugar brings just the right touch of sweetness.
Despite its rustic roots, Torta della Nonna carries an air of elegance. It’s the kind of cake that feels just as at home on a casual Sunday lunch table as it does at a holiday celebration.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Pastry (Pasta Frolla)
  • 2½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • ⅔ cup unsalted butter (cold, cut into cubes)
  • 2 eggs
  • Zest of ½ lemon
  • ⅛ tsp Pinch of salt
  • ½ tsp baking powder
Custard Cream (Crema Pasticcera)
  • 2 cups whole milk
  • ⅓ cup cornstarch (or flour)
  • 4 egg yolks
  • ½ cup granulated sugar
  • Zest of ½ lemon
  • 1½ tsp vanilla extract
Topping:
  • 2½ tbsp pine nuts
  • Powdered sugar, for dusting

Equipment

  • 10-inch tart pan

Instructions
 

Custard Cream:
  1. Heat milk with lemon zest (and vanilla if using) in a saucepan until just starting to simmer.
  2. In a bowl, whisk yolks with sugar until pale. Add cornstarch and mix well.
  3. Slowly pour hot milk into yolk mixture while whisking.
  4. Return to pan and cook over low heat, stirring constantly, until thickened (~5–7 min).
  5. Transfer to a bowl, cover with plastic wrap (touching the surface), and cool completely.
Pastry Dough
  1. Mix flour, sugar, lemon zest, and salt in a bowl.
  2. Add the cold butter and work it into the flour mixture using your fingertips until it resembles coarse crumbs
  3. Add eggs and mix until a dough forms. Do not overwork.
  4. Divide dough: 2/3 for the base, 1/3 for the top.
Assemble
  1. Preheat oven to 170°C (340°F).
  2. Roll out the larger pastry piece and line a 9-inch (23 cm) tart pan (bottom and sides).
  3. Fill with the cooled custard cream.
  4. Roll out remaining dough and lay over the top. Seal edges well.
  5. Sprinkle pine nuts on top and gently press them in.
  6. Bake for 40–45 minutes until golden.
  7. Cool completely. Dust with powdered sugar before serving.

Notes

Use Cold Butter for the Pastry: When making the pasta frolla (shortcrust pastry), use cold, cubed butter straight from the fridge. This keeps the dough crumbly and tender, the key to a flaky base. Don’t overwork the dough, or it may become tough.
Chill the Dough Twice: First chill after mixing (wrap and refrigerate for 30–60 mins).  Second chill after lining the pan with dough, helps prevent shrinkage during baking.
Cook the Custard Properly: Stir the crema pasticcera constantly to prevent lumps. Use medium-low heat and cook until thick enough to coat the back of a spoon. Strain the custard for a perfectly smooth texture.
Prevent a Soggy Bottom: Blind-bake the bottom crust for a few minutes before adding the custard.
Don’t Overfill with Custard: Leave a little room at the top when adding custard, it expands slightly during baking and might overflow if filled to the brim.
Use Lightly Toasted Pine Nuts: Toast pine nuts lightly in a dry pan before topping the cake. It brings out their natural oils and adds a rich, nutty aroma. Raw pine nuts taste bland in comparison.
Chill Before Serving: Once baked and cooled, refrigerate for at least 4 hours or overnight. This helps the custard set completely and makes slicing clean and easy.
Dust Right Before Serving: Wait until serving time to dust the top for the prettiest finish.