Description:
Torta della Nonna is one of Italy’s most beloved cakes — a golden, buttery pastry filled with smooth lemon-scented vanilla custard and topped with toasted pine nuts and powdered sugar. Originating from Tuscany, this comforting dessert is both rustic and elegant — truly the most loved cake in Italy.
Ingredients
For the Pastry (Pasta Frolla):
- 2 cups (250 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
For the Custard Filling (Crema Pasticcera):
- 2 cups (500 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 1 tsp vanilla extract or vanilla bean
- Zest of 1 lemon
For the Topping:
- ¼ cup (30 g) pine nuts
- Powdered sugar for dusting
Instructions
- Make the Pastry Dough:
In a large bowl, combine flour, sugar, and salt. Rub in the butter until the mixture resembles breadcrumbs.
Add eggs, vanilla, and lemon zest. Mix until a dough forms. Wrap and chill for 30 minutes. - Prepare the Custard:
In a saucepan, heat milk and lemon zest until hot but not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Gradually add the hot milk, whisking constantly.
Return to the pan and cook over medium heat until thickened.
Remove from heat, stir in vanilla, and cool completely. - Assemble the Cake:
Preheat oven to 350°F (175°C).
Roll out two-thirds of the dough and line a 9-inch tart pan.
Pour in the custard filling.
Roll out the remaining dough and place on top to seal.
Sprinkle pine nuts over the surface. - Bake:
Bake for 35–40 minutes, until golden brown.
Let cool completely, then dust with powdered sugar.
Serving Suggestions:
Serve chilled or at room temperature with a light dusting of powdered sugar and a drizzle of honey or lemon zest for extra flavor.