Torta della Nonna

 Torta della Nonna: A Timeless Italian Custard Tart from Grandma’s Kitchen

Few desserts carry the warmth and nostalgia of Torta della Nonna, or “Grandmother’s Cake.” This beloved Italian tart combines a buttery shortcrust pastry with silky vanilla custard and a sprinkle of toasted pine nuts for a dessert that’s both humble and elegant. Whether you're hosting Sunday lunch or simply craving a taste of Italy, this classic is a showstopper that never goes out of style.

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Why You’ll Love This Torta della Nonna Recipe

Authentic Italian flavor with simple, wholesome ingredients

Perfectly balanced: not too sweet, rich but light

Make-ahead friendly: ideal for stress-free entertaining

A crowd favorite that looks as good as it tastes

From the tender lemon-scented crust to the creamy custard and nutty crunch on top, every bite is a tribute to Italian home baking.

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Ingredients You’ll Need

For the shortcrust pastry (pasta frolla):

250g all-purpose flour – for a tender, flaky base

100g cold unsalted butter – keep it cubed and cold

75g granulated sugar – just the right amount of sweetness

1 whole egg – binds the dough

1 tsp baking powder – gives lightness to the crust

A pinch of salt – enhances all the flavors

Zest of 1 lemon (optional but highly recommended) – for a fragrant, authentic touch

For the vanilla custard filling (crema pasticcera):

500ml whole milk – adds richness and body

4 egg yolks – key to that velvety custard texture

100g sugar – balances the tart’s flavor

40g cornstarch – thickens without floury aftertaste

1 tsp vanilla extract – rounds out the flavor beautifully

To finish:

2–3 tbsp pine nuts – lightly toasted

Powdered sugar – for that final touch of elegance

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Step-by-Step Instructions

Step 1: Make the Custard

1. Warm the milk in a saucepan until it’s just about to boil.

2. In a bowl, whisk egg yolks and sugar until pale and creamy. Stir in the cornstarch.

3. Gradually add the hot milk to the egg mixture, whisking constantly.

4. Return to the pan and cook on low, stirring constantly, until thick.

5. Stir in the vanilla, remove from heat, and cool completely. Cover with plastic wrap to prevent skin.

Step 2: Make the Dough

1. In a mixing bowl, combine flour, baking powder, salt, and lemon zest.

2. Rub in the cold butter until the mixture resembles coarse crumbs.

3. Add sugar and the egg. Mix just until it forms a soft dough.

4. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 3: Assemble the Tart

1. Preheat your oven to 170°C (340°F).

2. Roll out 2/3 of the dough and line a 9-inch tart pan.

3. Spread the cooled custard evenly inside.

4. Roll out the remaining dough and cover the tart, sealing the edges.

5. Sprinkle pine nuts on top and gently press them in.

Step 4: Bake

Bake for 35–40 minutes or until golden brown. If the top browns too quickly, tent with foil. Allow to cool fully in the pan.

Step 5: Finish with Powdered Sugar

Dust generously with powdered sugar just before serving. Serve at room temperature or slightly chilled.

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Serving Suggestions

Pair it with a cup of strong Italian espresso or a glass of Vin Santo.

Garnish with a few fresh berries for color and freshness.

Serve as a special treat for Easter, Mother’s Day, or any Sunday lunch.

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Pro Tips for the Best Torta della Nonna

Chill the dough well—this keeps the crust from shrinking.

Toast your pine nuts lightly before adding for maximum flavor.

Use whole milk for a rich, authentic custard.

Avoid overbaking—the tart should be lightly golden, not dry.

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Make It Your Own

Looking to mix it up? Try swapping the vanilla for lemon zest or infusing the milk with a cinnamon stick before making the custard. Just keep in mind that nut allergies mean pine nuts should be omitted or replaced with a safe alternative like thin-sliced almonds (only if no allergy), or leave the top bare and dust with extra powdered sugar.

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Torta della Nonna: A Dessert Worth Passing Down

This traditional Torta della Nonna isn’t just dessert—it’s a story. One slice transports you to a sun-drenched Italian kitchen, where Nonna’s hands work pastry with love and precision. Whether you’re recreating family memories or starting a new tradition, this Italian custard tart is

 sure to earn a permanent place in your recipe book.

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Ready to bake it? Save this recipe, share it with a friend, and let your kitchen smell like Italy today.