🍰 Torta della Nonna (Grandma’s Cream Tart)

Absolutely—they’re in a league of their own! 🇮🇹✨
Italian cakes (torte italiane) are not just desserts—they’re memories baked into every bite. Whether it’s a soft Torta della Nonna filled with rich pastry cream and topped with pine nuts, a fluffy Pan di Spagna layered with zabaglione or fruit, or a ricotta-based cheesecake from Sicily, these cakes are all about balance: not overly sweet, but deeply satisfying.

Each region has its specialty—Tuscany’s Castagnaccio, Naples’ Pastiera Napoletana, or the creamy Millefoglie stacked with custard and pastry. And let’s not forget the visual beauty: golden crusts, glossy glazes, powdered sugar, and jewel-like fruit garnishes.

Perfect with an espresso, perfect for a celebration—or even just because it’s Sunday.
Yes… phenomenal is the right word. 🤤🍰🇮🇹

🍰 Torta della Nonna (Grandma’s Cream Tart)

A Tuscan classic, Torta della Nonna features a buttery shortcrust shell filled with luscious pastry cream, topped with pine nuts and powdered sugar. It’s delicate, rich, and deeply nostalgic—just like a warm hug from Nonna. 💛

📝 Ingredients

For the pastry dough (pasta frolla):

• 300g all-purpose flour
• 150g unsalted butter (cold, cubed)
• 100g sugar
• 2 egg yolks + 1 whole egg
• Zest of 1 lemon
• Pinch of salt

For the pastry cream:

• 500ml whole milk
• 4 egg yolks
• 120g sugar
• 40g cornstarch
• Zest of 1 lemon
• 1 tsp vanilla extract

For the topping:

• 30g pine nuts
• Powdered sugar for dusting

👩‍🍳 Instructions

1. Make the pastry cream

• Heat the milk with lemon zest (don’t let it boil).
• In a bowl, whisk yolks, sugar, and cornstarch until smooth.
• Slowly add warm milk while whisking.
• Return mixture to the pot and cook on low, stirring until thick.
• Remove from heat, add vanilla, let cool completely with plastic wrap on surface.

2. Prepare the pastry dough

• Mix flour, sugar, lemon zest, and salt.
• Add butter and rub in until crumbly.
• Add eggs and knead until smooth.
• Form a disk, wrap in plastic, and chill for 30 min.

3. Assemble the cake

• Preheat oven to 170°C (340°F).
• Roll out 2/3 of dough, line a greased 24cm tart tin.
• Fill with cooled pastry cream.
• Roll out remaining dough to cover or create a lattice.
• Sprinkle pine nuts on top.

4. Bake

• Bake for 35–40 minutes until golden.
• Cool completely, then dust with powdered sugar.

Slice, serve, and enjoy a little piece of Italian family tradition. 🇮🇹❤️