Classic Torta della Nonna (Italian Grandmother’s Cake)

5 from 3 votes

Classic Italian torta della nonna (Grandmother’s Cake ) – buttery crust, creamy custard, pine nuts, and lemon zest. Easy, authentic, and elegant!

Prep Time30

Cook Time40

Chilling time1

Total Time2 10

Course: Dessert

Cuisine: Italian

Keyword: tart

Servings:

Calories: 313kcal

Make the pastry cream: In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
In a saucepan, heat milk with lemon zest and vanilla until just simmering. Gradually pour the hot milk into the egg mixture, whisking constantly. Strain and return to the saucepan; cook over medium heat, whisking, until thick and creamy (about 3–4 minutes). Cover with plastic wrap touching the surface and let cool completely.
Prepare the pastry: In a food processor, pulse flour, sugar, baking powder, lemon zest, and salt. Add butter and pulse until sandy. Add the egg and yolk; pulse until a dough forms (add 1–2 tsp cold water if needed). Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
Assemble the tart: Preheat oven to 320°F (160°C). Soak pine nuts in water for 10 minutes.
Divide the dough into two pieces, one slightly larger. Roll out the larger portion into a thin circle (about 2mm thick) and line a 9-inch (23cm) tart pan, pressing gently and trimming the edges. Prick the base with a fork.
Spread the cooled pastry cream evenly inside. Roll out the second piece of dough to cover the top, seal edges, and prick lightly with a fork. Brush with egg white. Drain pine nuts and scatter on top.
Bake: Bake for 40–45 minutes, until golden brown. Cool completely, then refrigerate for at least 2 hours. Dust with powdered sugar before serving.

Storage: Keep refrigerated for up to 3 days. Best enjoyed slightly chilled or at room temperature.
Make Ahead: Both the dough and pastry cream can be prepared a day in advance and kept refrigerated.
Pine Nuts: Soaking prevents burning and helps them stay crunchy.
No Pine Nuts? Use sliced almonds or leave them out for a simple finish.
Flavor Variations: Add orange zest or a splash of limoncello to the cream for a twist.
Troubleshooting:
- Pastry cracks while rolling? Let it rest 5–10 minutes at room temperature.
- Cream too runny? It likely wasn’t cooked enough, return to heat and whisk until thick.
- Top browning too quickly? Tent loosely with foil halfway through baking.
Serving Tip: Sprinkle powdered sugar just before serving so it doesn’t absorb moisture.
Wondering what to do with the leftover egg white? Check out my post on What to Do with Leftover Egg Whites for delicious ideas!