If there’s one dessert that perfectly captures the warmth, comfort, and heart of Italian home cooking, it’s Torta della Nonna — literally Grandmother’s Cake. This beloved Tuscan classic brings together everything people adore about Italian desserts: simple ingredients, rustic elegance, and unforgettable flavor. Beneath its golden pine nut-studded crust lies a luscious, silky lemon-infused custard, wrapped in a tender, buttery shortcrust pastry that melts in your mouth.
This is not just any tart; it’s a sweet taste of Italian tradition — a dessert that has graced Sunday tables for generations. Whether you’ve visited Italy and fallen in love with its rustic trattorias or simply want to bring that old-world magic into your own kitchen, this Torta della Nonna recipe will transport you straight to Tuscany with every bite.
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🌿 What Is Torta della Nonna?
Torta della Nonna is a traditional Italian dessert made from two main components: a buttery shortcrust pastry (pasta frolla) and a rich vanilla custard cream (crema pasticcera). It’s topped with toasted pine nuts and a light dusting of powdered sugar, creating a heavenly balance of textures — the crisp pastry shell giving way to the soft, creamy center.
Originating from Tuscany, the name “Grandmother’s Cake” hints at its homely, comforting nature. It’s the kind of dessert Italian nonnas would lovingly prepare for Sunday family gatherings — simple yet sophisticated, rustic yet refined.
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🧈 Ingredients and Their Roles
Before diving into the process, let’s look at what makes each ingredient essential to the perfection of this Italian masterpiece. Understanding each element ensures you’ll create a Torta della Nonna that’s as authentic as one you’d find in Florence or Siena.
For the Pastry (Pasta Frolla):
2 ½ cups (300g) all-purpose flour – The foundation of the pastry, giving it structure and a tender crumb.
½ cup (100g) sugar – Adds a subtle sweetness that complements the creamy filling.
1 cup (225g) unsalted butter, cold and cubed – Creates the pastry’s flakiness and rich flavor.
2 large egg yolks – Bind the dough and enhance its texture.
1 teaspoon vanilla extract – Adds warmth and depth to the crust.
Zest of 1 lemon – Infuses the pastry with delicate citrus notes that harmonize beautifully with the custard.
Pinch of salt – Balances the sweetness and enhances all other flavors.
For the Pastry Cream (Crema Pasticcera):
2 cups (500ml) whole milk – Provides the base for a creamy, luscious filling.
4 large egg yolks – Give the custard its richness and velvety texture.
½ cup (100g) sugar – Sweetens the cream without overpowering the lemon and vanilla.
¼ cup (30g) cornstarch – Thickens the cream to a perfectly smooth consistency.
1 teaspoon vanilla bean paste (or extract) – Brings a fragrant, classic Italian custard flavor.
Zest of 1 lemon – Adds brightness and a refreshing aroma.
Pinch of salt – Balances the flavors for a refined finish.
For the Topping:
¼ cup (30g) pine nuts – Provide crunch, nutty depth, and that signature Italian flair.
Powdered sugar, for dusting – The final touch for an elegant presentation.
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🍋 Step-by-Step Instructions
Follow these detailed instructions to master your own Torta della Nonna. Patience and care are key — but the reward is worth every minute.
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Step 1: Prepare the Pastry Dough
1. Combine dry ingredients.
In a large bowl, whisk together the flour, sugar, lemon zest, and salt.
2. Cut in the butter.
Add cold butter cubes and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.
3. Add wet ingredients.
Stir in egg yolks and vanilla extract. Mix until the dough starts to come together. If it’s too dry, add a teaspoon of cold water at a time until it forms a smooth, cohesive ball.
4. Chill the dough.
Divide the dough into two portions (one slightly larger for the base). Wrap each in plastic wrap and refrigerate for at least 1 hour. This rest period ensures a flaky texture and prevents shrinking during baking.
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Step 2: Make the Custard Cream
1. Heat the milk.
In a saucepan, warm the milk with lemon zest until just below boiling. Remove from heat and let it infuse for a few minutes.
2. Whisk egg yolks and sugar.
In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
3. Add cornstarch.
Whisk in the cornstarch and salt until smooth — this will prevent lumps.
4. Temper the eggs.
Slowly pour the warm milk into the egg mixture while whisking constantly.
5. Cook the custard.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thick and smooth (about 5–7 minutes).
6. Add vanilla and cool.
Remove from heat, stir in vanilla, and transfer to a bowl. Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming) and let it cool completely.
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Step 3: Assemble the Torta
1. Roll out the pastry.
On a lightly floured surface, roll out the larger portion of dough to fit a 9-inch (23cm) tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess.
2. Add the custard.
Spread the cooled crema pasticcera evenly into the pastry shell.
3. Top with the remaining dough.
Roll out the second portion of dough and carefully place it over the custard. Seal the edges by pressing gently with your fingers or a fork.
4. Add the pine nuts.
Sprinkle pine nuts evenly over the top, pressing them slightly into the dough.
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Step 4: Bake to Golden Perfection
1. Preheat your oven to 350°F (180°C).
2. Bake for 40–45 minutes, or until the top is golden and the pine nuts are lightly toasted.
3. Cool completely. Allow the tart to cool in the pan before transferring to a serving plate.
4. Dust with powdered sugar before serving for that signature Italian finish.
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❤️ Why This Recipe Is Loved
Authenticity: This is the traditional Tuscan method — no shortcuts, no compromises.
Harmony of textures: The crisp pastry contrasts beautifully with the smooth custard.
Elegant yet comforting: Perfect for special occasions or everyday indulgence.
Naturally aromatic: Lemon zest and vanilla elevate the flavor without heaviness.
Visually stunning: The golden crust studded with pine nuts and powdered sugar looks effortlessly refined.
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👩🍳 Pro Tips for Perfecting Torta della Nonna
1. Use cold butter. Cold fat ensures a flaky pastry. Never skip chilling the dough.
2. Don’t overwork the dough. Handle it just enough to bring it together; overmixing makes it tough.
3. Infuse your milk. Letting the lemon zest steep in warm milk deepens the flavor of your custard.
4. Avoid soggy bottoms. You can blind-bake the crust for 10 minutes before adding the custard if you prefer extra crispness.
5. Let it cool completely. The flavors develop as the tart rests — it’s even better the next day!
6. Toast the pine nuts lightly first. This enhances their nutty aroma and ensures even browning during baking.
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🍷 Serving Suggestions
Torta della Nonna is versatile and pairs beautifully with a variety of sides and beverages:
Serve chilled or at room temperature — both ways are delightful.
Pair with espresso or cappuccino for a truly Italian experience.
Add a dollop of whipped cream or a side of fresh berries to complement the custard’s richness.
For a festive twist, serve with a glass of Vin Santo or Prosecco.
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🌞 Make It Ahead
This tart keeps wonderfully well, making it ideal for entertaining.
Store in the refrigerator, covered, for up to 3 days.
The flavors actually improve as it rests, so it’s a great make-ahead dessert.
You can also freeze the pastry dough for up to 2 months — simply thaw it overnight in the fridge before using.
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💫 The Magic of Torta della Nonna
There’s something profoundly comforting about Torta della Nonna — the way its humble ingredients come together to create something extraordinary. It’s the essence of Italian cooking: simplicity, tradition, and love. Every bite tells a story — of grandmothers in sunlit kitchens, of family gatherings filled with laughter, of a culture that celebrates life through food.
Whether you’re a seasoned baker or just discovering Italian desserts, this
classic Torta della Nonna recipe is one you’ll make again and again. With its delicate custard, buttery crust, and elegant presentation, it’s guaranteed to impress your guests — and perhaps even become your family’s new signature dessert.
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