Here is the authentic, timeless Italian classic 🇮🇹
Torta della Nonna — simple, elegant, and full of nostalgia.
🍰 A Timeless Italian Classic: Torta della Nonna
A traditional Tuscan dessert made with buttery shortcrust pastry, silky lemon custard, pine nuts, and a dusting of powdered sugar.
Ingredients
🥧 Shortcrust Pastry (Pasta Frolla)
- 2½ cups (300 g) all-purpose flour
- ½ cup (100 g) sugar
- ¾ cup (170 g) cold butter, cubed
- 2 large eggs
- Zest of 1 lemon
- 1 pinch salt
🍮 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
- Pine nuts
- Powdered sugar (for dusting)
Instructions
1️⃣ Prepare the Custard
- Heat milk with lemon zest until hot (not boiling).
- Whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour hot milk into egg mixture, whisking constantly.
- Return to heat and cook until thick.
- Stir in vanilla, cover with plastic wrap touching the surface, and cool completely.
2️⃣ Make the Pastry
- Mix flour, sugar, salt, and lemon zest.
- Cut in cold butter until crumbly.
- Add eggs and mix just until dough forms.
- Divide dough into two portions (one slightly larger).
- Chill for 30 minutes.
3️⃣ Assemble
- Roll out larger dough portion and line a greased tart pan.
- Spread cooled custard evenly inside.
- Roll out remaining dough and cover the top.
- Seal edges gently.
- Sprinkle pine nuts on top.
4️⃣ Bake
- Bake at 350°F (180°C) for 40–45 minutes, until golden.
5️⃣ Finish
- Cool completely.
- Dust generously with powdered sugar before serving.
✨ Tips from Italian Nonne
- Do not overwork the dough — tenderness is key
- Lemon zest is essential for authentic flavor
- Best served the next day, when flavors fully develop
If you’d like, I can also provide:
- 🇮🇹 Original Italian wording
- 📸 Elegant bakery-style caption
- 📝 WordPress-ready post
- 🎥 Short video or Reel script
Just tell me 💛
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