Torta della Nonna (“Grandmother’s Cake”) is a beloved Italian dessert with a buttery shortcrust, silky vanilla custard, and a topping of pine nuts and powdered sugar. Simple, elegant, and deeply nostalgic—this is Italian comfort baking at its finest.
🛒 Ingredients
For the Pasta Frolla (Shortcrust)
2½ cups (315 g) all-purpose flour
¾ cup (150 g) sugar
¾ cup (170 g) cold unsalted butter, cubed
2 large eggs
Zest of 1 lemon
Pinch of salt
1 tsp vanilla extract (optional)
For the Custard Filling (Crema Pasticcera)
2 cups (500 ml) whole milk
4 egg yolks
½ cup (100 g) sugar
¼ cup (30 g) cornstarch
Zest of 1 lemon
1 tsp vanilla extract
Topping
¼ cup pine nuts
Powdered sugar, for dusting
👩🍳 Instructions
1️⃣ Make the Custard
Heat milk with lemon zest until just steaming. Remove from heat.
Whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into the egg mixture while whisking.
Return to saucepan and cook over medium heat, stirring constantly, until thick.
Remove zest, add vanilla, cover with plastic wrap touching the surface, and cool completely.
2️⃣ Prepare the Dough
Mix flour, sugar, salt, and lemon zest.
Cut in cold butter until crumbly.
Add eggs and vanilla; mix just until a dough forms.
Divide dough (⅔ and ⅓), wrap, and chill 30 minutes.
3️⃣ Assemble
Preheat oven to 350°F (180°C).
Roll out the larger dough portion and line a buttered 9-inch tart pan.
Spread cooled custard evenly over the base.
Roll out remaining dough and gently cover the custard, sealing edges.
Sprinkle pine nuts on top.
4️⃣ Bake
Bake for 40–45 minutes, until golden.
Cool completely, then dust generously with powdered sugar.
🍰 Serving & Storage
Best served fully cooled so the custard sets perfectly
