Some recipes are more than food — they’re legacy. And few desserts capture that feeling like Torta della Nonna, or “Grandmother’s Cake.” This traditional Italian sweet is a perfect example of how simple, humble ingredients can create something unforgettable. With its buttery shortcrust pastry, rich custard filling, and crunchy pine nut topping, Torta della Nonna is a dessert that transcends generations.
It’s the kind of cake your grandmother would serve on Sundays after lunch — warm from the oven, lightly dusted with powdered sugar, and always with a second slice waiting for you.
🇮🇹 What is Torta della Nonna?
Originating from Tuscany, Torta della Nonna is a classic Italian custard tart featuring:
A crisp, buttery pasta frolla (shortcrust pastry)
A silky, lemon-scented pastry cream filling
A golden topping of pine nuts and powdered sugar
While the name means “Grandmother’s Cake,” it’s beloved across Italy — a staple in bakeries and home kitchens alike. It’s rustic, elegant, and comforting all at once.
🛒 Ingredients You’ll Need
For the pastry dough:
2 1/2 cups (300g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 cup (115g) cold butter, cubed
2 eggs
Zest of 1 lemon
Pinch of salt
For the custard filling:
2 cups (500ml) whole milk
1/2 cup (100g) sugar
4 egg yolks
1/4 cup (30g) cornstarch
Zest of 1 lemon
1 tsp vanilla extract
For the topping:
1/4 cup pine nuts
Powdered sugar, for dusting
👩🍳 How to Make It
1. Make the pastry dough:
In a large bowl, mix flour, sugar, and salt. Add butter and rub in with your fingers or a pastry cutter until crumbly. Add eggs and lemon zest, then mix into a smooth dough. Wrap and chill for 30 minutes.
2. Make the custard:
Heat milk and lemon zest in a saucepan until just simmering. In another bowl, whisk yolks, sugar, and cornstarch until pale. Slowly add hot milk while whisking, then return to heat and cook until thickened. Stir in vanilla. Cool with plastic wrap directly on the surface to prevent a skin.
3. Assemble the tart:
Preheat oven to 350°F (175°C). Roll out 2/3 of the dough and press into a tart pan. Fill with cooled custard. Roll out the remaining dough to cover the top or leave open-faced. Sprinkle with pine nuts.
4. Bake & serve:
Bake for 35–40 minutes or until golden. Cool completely, then dust with powdered sugar before serving.
🍋 Tips & Variations
