🇮🇹 Italian · Dessert
🥧 Torta della Nonna
Torta della Nonna
'Grandmother's cake' layers a buttery shortcrust shell with silky lemon pastry cream, topped with pine nuts and a dusting of powdered sugar — a beloved Tuscan classic.
This homely, comforting tart earns its name from the sort of unfussy, deeply satisfying dessert a grandmother might have always on hand, its lemon-scented custard filling and pine-nut topping a familiar sight in Tuscan bakery windows.
Ingredients
Equipment: Mixing bowl, Tart pan, about 24cm, Saucepan for custard, Whisk
- 300 g (2¼ cups) 00 flour
- 150 g (¾ cup) cold unsalted butter, cubed
- 120 g (⅔ cup) granulated sugar
- 2 egg yolks
- Zest of 1 lemon
- Pinch of salt
- 500 ml (2 cups) whole milk
- 4 egg yolks, for the custard
- 100 g (½ cup) granulated sugar, for the custard
- 40 g (⅓ cup) cornstarch
- 50 g (⅓ cup) pine nuts
- Powdered sugar, for dusting
Method
- Combine the flour, cold butter, sugar, egg yolks, lemon zest, and salt, working quickly into a smooth dough. Wrap and rest in the refrigerator for 1 hour.
- For the custard, warm the milk in a saucepan until just below boiling.
- Whisk the egg yolks, sugar, and cornstarch together in a bowl until smooth.
- Gradually pour the warm milk into the egg mixture, whisking constantly, then return everything to the saucepan.
- Cook over medium heat, whisking continuously, until the custard thickens, about 5 minutes. Remove from heat and let cool, covered with plastic wrap pressed directly onto the surface.
- Preheat the oven to 180°C (350°F). Roll out two-thirds of the dough and line a tart pan, trimming the edges.
- Pour the cooled custard into the tart shell and spread evenly.
- Roll out the remaining dough and place over the custard as a top layer, sealing the edges, or leave open-faced and scatter pine nuts directly over the custard.
- Bake for 35–40 minutes until golden, then cool completely before dusting with powdered sugar and slicing.
Chef Tips
- Keep the butter cold and work the pastry dough quickly to avoid it becoming tough.
- Whisk the custard constantly while cooking to prevent lumps or scorching on the bottom of the pan.
- This tart is often made open-faced with just a bottom crust, which lets the pine nuts toast directly and beautifully atop the custard.
Common Mistakes to Avoid
- Overworking the pastry dough, which develops gluten and makes the crust tough rather than tender.
- Not whisking the custard enough while it thickens, resulting in lumps.
- Slicing the tart before it has fully cooled, causing the custard filling to run.
Nutrition (per serving)
Health Benefits
- A source of protein and calcium from the eggs and milk-based custard.
Cultural Note
Torta della Nonna is a fixture of Tuscan home baking and trattoria dessert menus alike, evoking the comforting simplicity its name suggests.
Storage & Serving
Storage: Refrigerate, covered, for up to 3 days.
Reheating: Serve at room temperature or chilled; this dessert is not reheated.
Serve with: A cup of espresso, A glass of Vin Santo dessert wine