A Timeless Italian Classic: Torta della Nonna

This beloved dessert, whose name translates to “Grandmother’s  Cake,” is a cherished staple in Italian homes. With its tender shortcrust  pastry and rich  vanilla custard filling, it strikes the perfect balance between simplicity and elegance. The golden, pine nut-studded top adds a delightful crunch, making it a treat that’s as visually appealing as it is delicious.

Whether served at a family gathering or enjoyed as an afternoon indulgence, Torta della Nonna embodies rustic Italian comfort. Its creamy texture and buttery crust make it universally appealing, while the subtle citrus notes from the lemon zest add a refreshing twist. This dessert is a testament to how humble ingredients can create something truly extraordinary.

Ingredients

For the shortcrust pastry:

• 250g all-purpose flour
• 100g cold unsalted butter, cubed
• 75g granulated sugar
• 1 whole egg
• 1 tsp baking powder
• A pinch of salt
• Zest of 1 lemon (optional but recommended)

For the custard filling:

• • 500ml whole milk
  • 4 egg yolks
  • 100g sugar
  • 40g cornstarch
  • 1 tsp vanilla extract

Optional toppings:

• Pine nuts (traditional)
• Powdered sugar (for dusting)

Instructions

1. Make the pastry:

• • In a bowl, combine flour, sugar, baking powder, and salt.
  • Rub in the cold butter until the mixture resembles breadcrumbs.
  • Add the egg and lemon zest, then knead lightly until a dough forms.
  • Wrap and chill for 30 minutes.

1. Prepare the custard:

• Heat the milk in a saucepan until just simmering.
• Whisk egg yolks, sugar, and cornstarch in a separate bowl.
• Gradually pour the hot milk into the egg mixture, whisking constantly.
• Return to the heat and stir until thickened.
• Remove from heat, add vanilla, and cover with plastic wrap to prevent a skin.

1. Assemble and bake:

• • Preheat the oven to 180°C (350°F).
  • Roll out ⅔ of the dough and line a greased tart pan.
  • Spread the cooled custard over the base.
  • Roll out the remaining dough to cover the top, sealing the edges.
  • Sprinkle with pine nuts if using.
  • Bake for 35–40 minutes until golden. Cool before dusting with powdered sugar.

Variations

For a modern twist, try adding a layer of fruit preserves beneath the custard—apricot or raspberry work beautifully. If you love spices, infuse the milk with a cinnamon stick or a pinch of nutmeg for a warming flavor.

Chocolate lovers can fold cocoa powder into the custard or drizzle melted chocolate over the finished tart.

For a nut-free version, omit the pine nuts and top the tart with a lattice design instead. Alternatively, use a sprinkle of coarse sugar for extra crunch. If you prefer a lighter filling, replace half the custard with whipped cream folded into the cooled pastry cream.

For a festive touch, decorate the tart with edible flowers or candied citrus peel. You can also experiment with different extracts—almond or orange work wonderfully in place of vanilla. The possibilities are endless, making this recipe a versatile canvas for creativity.

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