Torta della Nonna, a beloved traditional Italian custard tart originating from Tuscany. Its name translates to “Grandmother’s Cake,” and just like a warm hug from nonna, it’s comforting, creamy, and sweetly nostalgic.
Torta della Nonna is a classic Italian dessert that embodies warmth, tradition, and home-style indulgence. This elegant tart is made with a buttery, slightly crumbly shortcrust pastry (pasta frolla) that holds a generous layer of rich, silky custard cream infused with hints of vanilla and lemon zest. Its signature topping—a golden crust sprinkled with pine nuts and powdered sugar—adds a gentle crunch that contrasts beautifully with the smooth filling. Originally from Tuscany, this timeless tart has spread across Italy and into hearts worldwide, often served after Sunday lunch or special gatherings. Its name, which means “Grandmother’s Cake,” perfectly captures its spirit: simple, wholesome, and lovingly prepared. Each bite delivers a perfect balance of sweetness and creaminess, with toasty pine nuts offering a final rustic flourish. Whether baked at home or enjoyed from a local pasticceria, Torta della Nonna is a comforting reminder of Italian culinary heritage and the joy of slow, sweet moments.
Recipe: Torta della Nonna (Grandmother’s Custard Tart)
Ingredients:
For the pastry:
- 2 ½ cups flour
- ½ cup sugar
- 1 cup butter (cold, cubed)
- 1 egg + 1 yolk
- Zest of 1 lemon
- Pinch of salt
For the custard filling:
- 2 cups milk
- ½ cup sugar
- 4 egg yolks
- ¼ cup cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
For topping:
- ¼ cup pine nuts
- Powdered sugar (for dusting)
Instructions:
- Make the pastry: Mix flour, sugar, lemon zest, and salt. Add butter and rub into the flour until crumbly. Mix in eggs to form dough. Chill 30 minutes.
- Prepare the custard: Heat milk with lemon zest. In a bowl, whisk yolks, sugar, and cornstarch. Slowly add hot milk, return to heat, and stir until thick. Add vanilla. Cool completely.
- Assemble: Roll out ⅔ of dough and press into a tart pan. Fill with custard. Cover with a thin layer of remaining dough or leave open-topped. Sprinkle with pine nuts.
- Bake: At 350°F (180°C) for 35–40 minutes, until golden.
- Cool and dust: Let cool, then sprinkle with powdered sugar before serving.
Buon appetito! 🍋💛
