Torta della Nonna, which translates to “Grandmother’s Cake,” is one of Italy’s most beloved desserts. Hailing from the heart of Tuscany, this humble yet elegant tart features a delicate shortcrust pastry filled with velvety custard and topped with pine nuts and powdered sugar. Simple, rustic, and full of nostalgic charm, Torta della Nonna captures the essence of traditional Italian baking.
Although the name suggests an old family recipe passed down through generations, the dessert’s origins are surprisingly modern. Many believe it was first created in a professional kitchen during the early 20th century, yet it quickly earned a place in home kitchens across the country. Whether served at a Sunday lunch, a holiday celebration, or as a comforting slice with coffee, this tart is a reminder that simplicity and quality ingredients are the cornerstones of great baking.
Ingredients
For the Pastry (Pasta Frolla)
- 2 and 1/4 cups (280 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (115 grams) unsalted butter, cold and cut into cubes
- 2 large eggs
- Zest of 1 lemon
- Pinch of salt
For the Custard Filling (Crema Pasticcera)
- 2 cups (500 milliliters) whole milk
- 1/2 cup (100 grams) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 grams) all-purpose flour
- Zest of 1 lemon or 1/2 teaspoon vanilla extract
For the Topping
- 1/3 cup (50 grams) pine nuts
- Powdered sugar, for dusting (optional)
Instructions
Step 1: Make the Pastry Dough
Start by preparing the pasta frolla, which will serve as both the bottom crust and the top layer of the tart.
- In a large mixing bowl, combine the flour, sugar, salt, and lemon zest. Stir to mix.
- Add the cold butter cubes and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the eggs and mix just until the dough starts to come together. Avoid overworking the dough to maintain tenderness.
- Gather the dough into a ball, divide into two portions (one slightly larger for the base, one smaller for the top), wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Custard
While the dough chills, prepare the lemon-scented custard.
- In a medium saucepan, heat the milk over medium heat until it is hot but not boiling. Add lemon zest and allow it to infuse.
- In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Sift in the flour and whisk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the custard thickens. This will take about five to eight minutes.
- Once thickened, remove from the heat and pour into a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate.
Step 3: Assemble the Tart
Once the pastry has chilled and the custard has cooled, it is time to assemble the tart.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly butter a 9-inch (23-centimeter) tart pan with a removable bottom.
- On a lightly floured surface, roll out the larger portion of dough to fit the tart pan. Carefully transfer it to the pan, pressing it into the edges and trimming any excess.
- Spoon the cooled custard into the crust, spreading it evenly.
- Roll out the remaining dough into a circle and gently place it over the custard. Seal the edges by pressing them together and trimming off the excess.
- Sprinkle the top with pine nuts, pressing them in lightly.
- Bake for 35 to 40 minutes, or until the top is golden and the pastry is fully cooked.
- Let the tart cool completely before removing it from the pan.
Step 4: Serve
Before serving, dust the top with powdered sugar if desired. Slice and enjoy either at room temperature or slightly chilled.
Tips for Success
- Use cold butter and do not overwork the dough. The tenderness of the pastry depends on minimal gluten development.
- For a more fragrant custard, use fresh lemon zest rather than bottled lemon flavoring. Alternatively, use a vanilla bean or high-quality extract for a classic twist.
- Allow both the pastry and custard to chill properly before assembling to prevent the custard from making the crust soggy.
- If you have extra dough, use it to create a decorative lattice or shapes for the top of the tart.
- Toast the pine nuts lightly in a dry skillet before sprinkling on top for enhanced flavor, though this is optional.
Variations
Although the traditional version features lemon custard and pine nuts, there are many ways to adapt Torta della Nonna to suit different tastes.
- Chocolate Custard: Replace half the milk with cream and stir in melted dark chocolate once the custard thickens.
- Nut-Free Version: Omit the pine nuts if there are allergy concerns. The tart remains delicious with just a dusting of powdered sugar.
- Ricotta Filling: Some versions use sweetened ricotta cheese instead of custard. Mix ricotta with sugar, eggs, and a touch of citrus zest for a lighter filling.
- Gluten-Free Crust: Substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum or binding agents.
- Citrus Blends: Try orange zest in place of lemon for a milder, sweeter flavor. Lime zest gives a unique, slightly tart variation.
History and Cultural Context
Despite its name, Torta della Nonna is not as ancient as one might think. The recipe is widely attributed to Tuscan restaurateurs in the early to mid-twentieth century who crafted the dessert as a nod to comforting, home-style cooking. The tart quickly rose in popularity, spreading to homes and bakeries throughout Italy.
The cake’s appeal lies in its balance of texture and flavor. The pastry is buttery but not overly sweet, the custard is rich yet delicate, and the pine nuts bring a subtle nuttiness that complements the citrus or vanilla base. Italians often serve it at room temperature after a long meal, accompanied by espresso or dessert wine.
In Italy, desserts are typically less sugary than those in other countries, and Torta della Nonna exemplifies this restrained elegance. It satisfies the sweet tooth without overwhelming it, offering a refined finish to both simple and celebratory meals.
Storage and Shelf Life
This tart keeps well and can be stored for several days.
- Store the finished tart in the refrigerator, covered loosely with foil or in an airtight container.
- It will keep for three to four days and actually tastes better on the second day as the flavors meld.
- If you wish to freeze the tart, wrap it tightly and freeze for up to one month. Defrost overnight in the refrigerator and allow to come to room temperature before serving.
- Avoid freezing the unbaked custard, as its texture may change after thawing.
Serving Suggestions
Torta della Nonna is typically served plain, allowing the delicate flavors to shine. However, if you wish to elevate it slightly, consider the following additions.
- A dollop of lightly sweetened whipped cream on the side.
- A drizzle of honey or a spoonful of berry compote.
- A dusting of cocoa powder instead of powdered sugar.
- Paired with a glass of Vin Santo, Moscato, or even a strong espresso.
Conclusion
Torta della Nonna is more than just a dessert. It represents a bridge between generations, a dish that feels like home, even for those who did not grow up with it. Its simple ingredients, classic preparation, and timeless flavor make it a reliable recipe to revisit again and again. Whether you are a seasoned baker or trying this for the first time, the satisfaction of slicing into a golden crust to reveal soft custard inside is hard to match.
This dessert does not require elaborate techniques or expensive ingredients. All it needs is patience, care, and an appreciation for the kind of food that makes you slow down and savor. In an age of modern pastries and trends, Torta della Nonna remains a beautiful reminder of the comfort and beauty found in traditional home baking.