Classic Torta della Nonna is a traditional Italian tart with lemon shortcrust, creamy vanilla filling, pine nuts, and powdered sugar—elegant and comforting.
Why You’ll Love This Recipe
Torta della Nonna is a show-stopping dessert that’s deceptively simple and utterly satisfying. Here’s why you’ll want to bake it again and again:
- Combines creamy, crisp, and nutty textures
- Beautiful presentation for gatherings and holidays
- A traditional recipe with timeless flavor
- Lemon zest and vanilla add layers of fragrance and depth
- Make-ahead friendly for stress-free entertaining
Ingredients
For the Pastry:
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) superfine sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- Pinch of salt
- 5 oz (140g) unsalted butter, cut into small chunks
- 3 egg yolks
For the Pastry Cream Filling:
- 2 1/2 cups (590ml) whole milk
- 2 teaspoons vanilla extract
- 4 egg yolks
- 3/4 cup (150g) superfine sugar
- 1/4 cup (30g) all-purpose flour
For the Topping:
- 1 tablespoon pine nuts
- Powdered sugar, for dusting
Directions
- In a food processor, combine flour, sugar, lemon zest, baking powder, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolks and process until the dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- For the pastry cream: In a saucepan, heat milk and vanilla until just boiling. In a separate bowl, whisk together egg yolks, sugar, and flour until smooth. Slowly add the hot milk to the egg mixture, whisking constantly. Return mixture to the pan and cook over medium heat, stirring continuously, until thickened. Cover with plastic wrap directly on the surface and cool.
- Preheat oven to 350°F (175°C). Roll out two-thirds of the chilled pastry and line a 9-inch (23cm) tart pan. Fill with cooled pastry cream. Roll out the remaining dough and place on top, sealing the edges well. Sprinkle pine nuts over the surface.
- Bake for 35–40 minutes or until golden brown. Cool completely, then dust with powdered sugar before serving.
Servings And Timing
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Calories: Approx. 350 kcal per serving
Variations
- Lemon Cream: Add a touch of lemon juice to the pastry cream for extra zing.
- Almond Topping: Use slivered almonds if pine nuts aren’t available.
- Chocolate Twist: Fold some dark chocolate chips into the pastry cream.
- Crustless Version: Serve the pastry cream as a custard in ramekins with pine nuts and sugar on top.
- Mini Tarts: Use tartlet pans to make individual servings.
Storage/Reheating
Storage:
- Store in the refrigerator, covered, for up to 4 days.
- Best enjoyed chilled or at room temperature.
Reheating:
- No reheating necessary, but you may warm slightly in the oven at 300°F for 5–10 minutes if desired.
FAQs
What does “Torta della Nonna” mean?
It means “Grandmother’s Cake” in Italian, a nod to its homey, comforting nature.
Can I make the pastry cream in advance?
Yes, it can be made up to 2 days ahead and stored in the refrigerator.
Do I have to use a tart pan?
A springform or pie dish can work, but a tart pan with a removable bottom gives the cleanest look.
Can I freeze Torta della Nonna?
Yes, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
What can I substitute for pine nuts?
Slivered almonds or chopped pistachios make great alternatives.
Can I use store-bought pastry dough?
Yes, but homemade shortcrust provides the best flavor and texture.
Is it served warm or cold?
Traditionally served chilled or at room temperature.
What makes the crust special?
The lemon zest and buttery texture make it tender and aromatic.
How do I prevent the pastry from shrinking?
Chill the dough before rolling and don’t stretch it into the pan.
Can I make it gluten-free?
Yes, by using a gluten-free all-purpose flour blend for both the crust and filling thickener.
Conclusion
Classic Torta della Nonna is a timeless Italian dessert that combines delicate textures, rich creaminess, and elegant flavor in a single slice. Whether you’re serving it at a family gathering, holiday celebration, or casual dinner, it offers a taste of tradition that never goes out of style. Once you make it, this cake might just become a cherished part of your own kitchen legacy.
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Classic Torta Della Nonna
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Classic Torta della Nonna is a traditional Italian tart with shortcrust, vanilla filling, pine nuts & powdered sugar—elegant, comforting.
Ingredients
For the Pastry:
2 cups (240g) all-purpose flour
1/2 cup (100g) superfine sugar
1 teaspoon lemon zest
1/2 teaspoon baking powder
Pinch of salt
5 oz (140g) unsalted butter, cut into small chunks
3 egg yolks
For the Pastry Cream Filling:
2 1/2 cups (590ml) whole milk
2 teaspoons vanilla extract
4 egg yolks
3/4 cup (150g) superfine sugar
1/4 cup (30g) all-purpose flour
For the Topping:
1 tablespoon pine nuts
Powdered sugar, for dusting
Instructions
In a food processor, combine flour, sugar, lemon zest, baking powder, and salt. Add butter and pulse until crumbly. Mix in egg yolks until dough forms. Wrap and chill for 30 minutes.
For pastry cream: Heat milk and vanilla until just boiling. In a bowl, whisk egg yolks, sugar, and flour. Slowly add hot milk, whisking. Return to saucepan and cook until thick. Cover with plastic wrap directly on the surface; cool.
Preheat oven to 350°F (175°C). Roll out 2/3 of the pastry and line a 9-inch tart pan. Add cooled pastry cream. Roll out remaining dough and cover, sealing edges. Top with pine nuts.
Bake 35–40 minutes until golden. Cool completely. Dust with powdered sugar before serving.
Notes
Make the pastry cream ahead to save time.
For extra zest, add a dash of limoncello to the cream.
Best served chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian