Torta Della Nonna Recipe – Grandmother's Cake

Name: Torta Della Nonna Recipe – Italian Cake
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Ingredients: 2½ cups Flour; 1/2 cup Sugar; 1 teaspoon Baking powder; 3/4 cup Butter (cold); 1 Egg; 1 Egg yolk; 1 teaspoon Lemon zest; 1/4 teaspoon Salt; 4 Egg yolks (large); 125 g Sugar; 1/4 cup Cornstarch; 2½ cups Milk; 2 teaspoons Vanilla bean paste; Lemon zest from one lemon; 1/3 cup Pine nuts; Powdered sugar (for dusting)

3.50 from 299 votes

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Torta della nonna (in translation from Italian: Grandmother’s cake) is a classic Italian dessert that is made of shortcrust pastry, filled with rich pastry cream, and topped with pine nuts. This Italian custard pie is a pretty unique dessert for me. And I recommend you to try it.

Table of Contents

What is Torta Della Nonna?

Italian Grandmother's Cake topped with pine nuts

Torta della Nonna (in translation from Italian: Grandmother’s cake) is one of the most traditional desserts from all over Italy, originating in Tuscany. Unpretentious and refined at the same time, this pastry consists of a delicate shortcrust pastry filled with rich, smooth custard and covered with a layer of pinenuts and powdered sugar. Despite the name, the etymology of the name is not wholly sanguine one would suspect with an old family recipe passed down through generations. Instead, this cake reportedly was invented by a Tuscan chef named Guido Samorini back in the 1920s.

The story goes, that it was a humble sweet treat the chef wanted on his menu to speak to the rustic flavors of the Italian countryside, so he made a custard-filled pastry topped with pine nuts. Therein was born from a fantasy of what a cake a grandmother would make up: classic, homely, and delicious to the taste of all who tasted it. When the customers asked about this dessert name of the chef, he called it “Torta della Nonna,” meaning the cake that a grandmother would bake.

This humble cake with its comforting flavor soon reached popularity and turned out to be the favorite dessert everywhere in Italy. It may be of relatively modern origin, but Torta della Nonna surely carries warmth and hospitality typical of Italian grandmothers, which is probably the reason the name has stuck.

Why You’ll Love Torta Della Nonna

The Italian influence on me and my recipes is huge. From fresh, vibrant ingredients to comforting flavors, it’s one type of cuisine that I have grown to love throughout the years. You’ll find a lot of Italian recipes on my channel-from my very popular tiramisu, rich chocolate panna cotta, and not only desserts, but also savory dishes like hearty minestrone soup and bright, creamy pasta al limone. Italian food is a pleasure on the table, and Torta della Nonna is no exception.

Reasons why I think you are going to love this recipe:

1. Simple yet elegant: Made with crumbly shortcrust pastry, smooth custard filling, and a crunchy topping of pine nuts, this cake combines rustic simplicity with refined elegance with ease.
2. Easy to Make: For all its grandeur, Torta della Nonna is quite an easy preparation. You will get the hang of it, even if you are not that much of a seasoned baker.

3. A Crowd-Pleaser: Rich custard and buttery pastry-mix these two together and you have yourself a surefire hit for a family dinner or special occasion.

4. Classic Comfort: Comforting and familiar, yet sophisticated, like many Italian desserts. The perfect dessert for sipping over a cup of coffee or a finisher to the meal.

How to Make Italian Grandmother’s Cake

1. Prepare the Pastry Cream

Start with the preparation of the rich pastry cream with which the tart will be filled. In a big bowl, beat egg yolks, sugar, and cornstarch until smooth. Heat the milk with lemon zest and vanilla until it reaches the simmering stage. Temper the yolk mixture with the hot milk mixture by slowly pouring the milk in with the egg yolks. Return the mixture back to the saucepan and cook over medium heat until thickened. When cooked, cover and let the cream cool down completely.

2. Prepare the Shortcrust Pastry

Then, proceed to make the pastry by combining flour, sugar, lemon zest, and baking powder together with cold butter in a mixture that resembles breadcrumbs. Add the eggs and combine until a dough is formed. When the dough is ready, cover it with plastic wrap and refrigerate for about an hour to firm up.

3. Assemble the Tart

Once the dough has chilled, it can be divided in half. The larger portion should be rolled out big enough to cover the bottom and sides of a large tart tin. Fill the tart shell with chilled pastry cream and spread evenly. Roll the remaining dough big enough to cover the top of the tart-sealing the edges. Use a fork to pierce holes across the top for steam to escape while baking.

4. Add the Pine Nuts

Soak the pine nuts in water, drain and sprinkle over the top of tart. The soaking will help from burning while baking, gives them a nice toasted texture.

5. Bake

Bake until it becomes golden in color, and the crust is firm. Let the baked tart cool completely off the oven and then refrigerate it for a few hours to set the fillings.

6. Serve

Dust with powdered sugar for a beautiful finish, slice, and enjoy!

Ingredients For Torta Della Nonna

Flour – Used to make the shortcrust pastry (pasta frolla), providing structure and a delicate, crumbly texture.
Sugar – Adds sweetness to both the pastry and the pastry cream, balancing the tartness from the lemon zest.
Baking Powder – Helps the shortcrust pastry rise slightly, making it tender and less dense.
Butter – Provides richness and flakiness to the pastry, making it melt-in-your-mouth soft.
Eggs (Whole and Yolks) – Bind the pastry ingredients and enrich the custard filling, giving it a creamy, velvety texture.
Lemon Zest – Adds a bright, citrusy flavor to both the pastry and the filling, giving the tart a fresh, aromatic touch.
Salt – Enhances the flavor of the pastry, balancing the sweetness and bringing out the other flavors.
Cornstarch (or Flour) – Thickens the pastry cream, giving it the perfect smooth and creamy consistency.
Milk – Forms the base of the pastry cream, making it rich and velvety while allowing the other flavors to meld together.
Vanilla Bean Paste – Infuses the pastry cream with a deep, aromatic vanilla flavor, complementing the citrus notes.
Pine Nuts – Adds a crunchy, nutty topping to the tart, offering texture and flavor contrast to the creamy filling.
Powdered Sugar – Used for dusting the top, adding a sweet finishing touch and visual appeal.

Tips and Tricks to Sucsess

Keep the Butter Cold: When making the shortcrust pastry, make sure the butter is cold. This makes the crust flaky and tender. If, during manipulation, the butter becomes too soft, put the dough in the refrigerator for a few minutes and then proceed.
Rest the Dough: Once the dough has been made, it needs to be refrigerated for at least an hour. This firms up the dough, making it much easier to roll out and helping to avoid shrinkage when it is baked.
Don’t Skip Tempering the Eggs: In the pastry cream, hot milk must be slowly added to whisked eggs. This allows the eggs to become heat-treated and avoid coagulation for a smooth custard.
Strain Custard: In an attempt to make the pastry cream ultra-smooth, it would be prudent to strain it first into the saucepan after tempering the eggs. This gets rid of bits of cooked egg and keeps the cream silky.
Soak the Pine Nuts: Soaking the pine nuts in water before adding them to the tart saves them from burning in the oven; it also helps toast them all the way through in order to give them a golden finish.
Seal the Edges: Once the tart is assembled, make sure to pinch the edges of the top and bottom pastry together well. This will help in keeping the filling inside and also give it a neat finish.
Let it Cool Down Completely: Let the tart cool down completely at room temperature. Then refrigerate it, so the filling sets and the flavors amalgamate.
Chill Before Service: Refrigerate for at least 2 hours prior to serving to ensure that the custard is well set and flavors melded.
Dust with Powdered Sugar at Last Moment: For a beautifully appealing presentation, dust the tart with powdered sugar right before serving. This will keep the powdered sugar fresh and not give it time to absorb moisture and disappear.

How to Store Torta Della Nonna

Torta della Nonna is best stored in the refrigerator to keep the custard filling fresh and the pastry firm.

Cool Completely: After baking, allow the tart to cool completely at room temperature. This ensures that the custard filling sets properly before storing.
Refrigerate: Once cooled, cover the tart with plastic wrap or place it in an airtight container to prevent it from drying out. Store it in the refrigerator for up to 3-4 days. Make sure it’s tightly covered so the tart doesn’t absorb any fridge odors.
Serving Tip: If you’re planning to serve it later, dust the top with powdered sugar just before serving to keep the presentation fresh. The powdered sugar may absorb moisture if dusted too early, causing it to disappear.
Freezing: If you need to store it for longer, you can freeze Torta della Nonna. First, cool it completely and wrap it tightly in plastic wrap, then place it in a freezer-safe container. It can be frozen for up to 1-2 months. When ready to serve, thaw it overnight in the refrigerator. Keep in mind that the texture of the pastry may not be as crisp after freezing, but the flavor will still be delicious.

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My pastry cream turned out lumpy. What went wrong?

Lumpy pastry cream is often caused by improper whisking or cooking at too high a temperature. When tempering the eggs, whisk continuously as you slowly pour the hot milk into the egg mixture to prevent the eggs from curdling. Additionally, while cooking the custard, keep the heat at medium and whisk constantly to ensure even thickening. If lumps still form, you can strain the cream through a fine-mesh sieve to smooth it out.

How do I know when the Torta della Nonna is fully baked?

You’ll know the tart is ready when the pastry is golden brown, and the top is firm to the touch. The edges of the crust should pull slightly away from the tart tin. If you gently press the center of the tart, it should feel set, not jiggly. If the pine nuts begin to darken before the tart is done, you can cover the tart with foil to prevent them from burning.

How far in advance can I make Torta della Nonna, and how should I store it?

Torta della Nonna can be made a day or two in advance, as it tastes even better once it has had time to chill and the flavors meld together. After baking, let the tart cool completely, then refrigerate it for at least 2 hours before serving. It should be stored in the refrigerator, covered with plastic wrap or in an airtight container, to prevent it from drying out. It will stay fresh for up to 3-4 days. Dust it with powdered sugar just before serving for the best presentation.