Torta della Nonna – Traditional Long-Form Recipe
Introduction
Torta della Nonna (“Grandmother’s Cake”) is a classic Italian dessert believed to have originated in Tuscany. It consists of a delicate pastry crust filled with rich lemon-scented pastry cream, topped with another layer of pastry, pine nuts, and powdered sugar. The contrast between the crisp pastry and the silky custard filling makes it one of Italy’s most beloved homemade desserts.
This detailed recipe follows a traditional approach and is designed for a 9-inch (23 cm) tart serving 8–10 people.
Recipe Information
- Yield: 8–10 servings
- Preparation Time: 45 minutes
- Chilling Time: 1 hour
- Baking Time: 45–50 minutes
- Total Time: About 3 hours
Equipment
- 9-inch (23 cm) tart pan or springform pan
- Mixing bowls
- Whisk
- Rolling pin
- Saucepan
- Fine mesh strainer
- Plastic wrap
- Pastry brush
- Cooling rack
Ingredients
For the Pastry Dough (Pasta Frolla)
- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 200 g cold unsalted butter, cubed
- 2 large eggs
- 1 egg yolk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Pastry Cream Filling
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 6 large egg yolks
- ¾ cup (150 g) granulated sugar
- ⅓ cup (40 g) cornstarch
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Topping
- ¼ cup (35 g) pine nuts
- 1 egg beaten with 1 tablespoon water (egg wash)
- Powdered sugar for dusting
Step 1: Prepare the Pastry Dough
In a large mixing bowl combine:
- Flour
- Sugar
- Baking powder
- Salt
Whisk together thoroughly.
Add the cold butter cubes.
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
Step 2: Add Wet Ingredients
In a separate bowl whisk together:
- Eggs
- Egg yolk
- Vanilla extract
- Lemon zest
Pour into the flour mixture.
Mix gently until a dough forms.
Avoid kneading excessively because this can make the crust tough.
Step 3: Chill the Dough
Divide the dough into two portions:
- One slightly larger piece for the base
- One slightly smaller piece for the top
Shape each into a disk.
Wrap tightly in plastic wrap.
Refrigerate for at least 1 hour.
This step relaxes the gluten and firms the butter.
Step 4: Make the Pastry Cream
Pour the milk and cream into a saucepan.
Add lemon zest.
Heat over medium heat until steaming but not boiling.
Remove from heat.
Allow the lemon flavor to infuse for about 10 minutes.
Step 5: Prepare the Egg Mixture
In a large bowl whisk together:
- Egg yolks
- Sugar
Whisk until pale and creamy.
Add cornstarch.
Continue whisking until completely smooth.
No lumps should remain.
Step 6: Temper the Eggs
Slowly pour a small amount of the warm milk mixture into the yolks while whisking continuously.
Continue adding milk gradually.
This prevents the eggs from scrambling.
Once combined, pour everything back into the saucepan.
Step 7: Cook the Custard
Place the saucepan over medium-low heat.
Whisk constantly.
After several minutes the mixture will begin thickening.
Continue stirring until a smooth, thick pastry cream forms.
The cream should coat the back of a spoon.
Remove from heat.
Add vanilla extract.
Stir thoroughly.
Step 8: Cool the Pastry Cream
Transfer the pastry cream to a clean bowl.
Press plastic wrap directly onto the surface.
This prevents a skin from forming.
Allow to cool to room temperature.
Then refrigerate until fully chilled.
Step 9: Prepare the Tart Pan
Grease the tart pan lightly with butter.
Dust with a little flour.
Shake out excess flour.
Step 10: Roll Out the Bottom Crust
Remove the larger dough disk from the refrigerator.
Roll it on a lightly floured surface.
Form a circle approximately 12 inches (30 cm) wide.
Transfer carefully to the tart pan.
Press gently into the corners and sides.
Trim excess dough.
Step 11: Add the Filling
Remove the chilled pastry cream from the refrigerator.
Whisk briefly until smooth.
Spread evenly over the pastry shell.
Use a spatula to level the surface.
The filling should reach almost to the edges.
Step 12: Roll Out the Top Crust
Roll the second dough disk into a circle slightly larger than the tart.
Carefully place it over the pastry cream.
Press the edges together to seal.
Trim excess dough.
Crimp decoratively if desired.
Step 13: Apply Egg Wash
Brush the top evenly with egg wash.
This helps create a beautiful golden color during baking.
Step 14: Add Pine Nuts
Sprinkle the pine nuts evenly over the surface.
Press them gently into the dough so they adhere while baking.
Step 15: Bake
Preheat the oven to:
- 350°F (175°C)
Place the tart on the center rack.
Bake for 45–50 minutes.
The tart is done when:
- The top is golden brown.
- The crust is fully cooked.
- The pine nuts are lightly toasted.
If browning too quickly, loosely cover with foil.
Step 16: Cool Completely
Remove from the oven.
Place on a cooling rack.
Allow the tart to cool completely before removing from the pan.
This may take 2–3 hours.
The filling continues to set as it cools.
Step 17: Finish with Powdered Sugar
Once completely cool:
- Transfer to a serving plate.
- Dust generously with powdered sugar.
This final touch is traditional and gives the tart its classic appearance.
Serving Suggestions
Serve:
- Slightly chilled
- At room temperature
- With espresso
- With cappuccino
- With fresh berries
The lemon pastry cream pairs beautifully with coffee and tea.
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Freeze slices individually for up to 1 month.
Thaw overnight in the refrigerator before serving.
Tips for Success
- Keep the dough cold throughout preparation.
- Use fresh lemon zest for the best flavor.
- Stir the custard constantly while cooking.
- Cool the pastry cream completely before filling the tart.
- Do not overbake; the filling should remain creamy.
- Toasting the pine nuts lightly before use enhances their flavor.
- Chill the baked tart for a few hours for cleaner slices.
- Use high-quality butter for a richer pastry.
Traditional Italian Variation
Some Italian bakers flavor the pastry cream with:
- Orange zest
- Vanilla bean
- A small amount of pine nut paste
Others leave the tart open-faced rather than covering it with a second crust, though the double-crust version is the most widely recognized.
The finished Torta della Nonna should have a buttery, tender crust, a fragrant lemon custard filling, a golden top studded with pine nuts, and a delicate dusting of powdered sugar—an elegant dessert that embodies the warmth and simplicity of Italian home baking.
