Torta della Nonna

Torta della Nonna – A Timeless Italian Dessert

Torta della Nonna (Grandmother’s Tart) is a beloved traditional Italian dessert made with buttery pasta frolla (shortcrust pastry), rich pastry cream, and a sprinkling of pine nuts. This rustic yet elegant tart is perfect for Sunday lunch, special occasions, or simply when you crave a sweet slice of Italian comfort.

💛 Why You’ll Love This Recipe

✔ A classic straight from Tuscany
✔ Creamy custard + buttery crust = heavenly combo
✔ Pine nut topping adds texture and tradition
✔ Can be made ahead – flavors deepen overnight
✔ Perfect with espresso or dessert wine

📋 Recipe Categories

• Cuisine: Italian

• Course: Dessert

• Method: Baking

• Difficulty: Medium

⏱️ Cooking & Prep Times

• Prep Time: 30 minutes (+ chilling time)

• Cook Time: 35–40 minutes

• Chill Time: 30–45 minutes

• Total Time: ~1.5 hours

• Servings: 8–10 slices

🍽️ Kitchen Equipment Needed

✅ 22–24 cm (9-inch) tart pan with removable bottom
✅ Mixing bowls
✅ Rolling pin
✅ Whisk
✅ Saucepan
✅ Plastic wrap
✅ Oven
✅ Fine mesh sieve (optional for dusting sugar)

🧾 Ingredients

For the Pasta Frolla (Shortcrust Pastry)

• 2 cups (250g) all-purpose flour

• ½ cup (100g) granulated sugar

• Zest of 1 lemon

• Pinch of salt

• ¾ cup (170g) cold unsalted butter, cubed

• 1 large egg

• 1 large egg yolk

For the Pastry Cream (Crema Pasticcera)

• 2 cups (500ml) whole milk

• ½ cup (100g) granulated sugar

• Zest of 1 lemon

• 4 large egg yolks

• ¼ cup (30g) cornstarch

• 1 tsp vanilla extract

Topping

• 2–3 tablespoons pine nuts

• Powdered sugar, for dusting

👨‍🍳 Step-by-Step Instructions

Step 1: Make the Pastry Cream

1. In a saucepan, heat milk and lemon zest until steaming.

2. In a bowl, whisk together egg yolks, sugar, and cornstarch.

3. Slowly pour the hot milk into the yolk mixture while whisking.

4. Return everything to the pan. Cook over medium heat, stirring constantly, until thick.

5. Remove from heat and stir in vanilla.

6. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill.

Step 2: Make the Pasta Frolla (Shortcrust Pastry)

1. In a mixing bowl, combine flour, sugar, salt, and lemon zest.

2. Add cold butter and rub it into the flour until it resembles breadcrumbs.

3. Mix in the egg and yolk until dough forms. Add 1 tsp cold water if needed.

4. Shape into a ball, wrap in plastic, and chill for 30–45 minutes.

Step 3: Assemble the Tart

1. Preheat oven to 350°F (175°C).

2. Divide the dough ⅔ for the base, ⅓ for the top.

3. Roll out the base and press into the tart tin. Prick the base with a fork.

4. Spread the cooled pastry cream over the crust.

5. Roll out the remaining dough and place over the cream. Seal the edges.

6. Sprinkle pine nuts over the top.

Step 4: Bake and Cool

1. Bake for 35–40 minutes or until golden brown and set.

2. Cool in the pan for 1 hour, then remove and transfer to a plate.

3. Dust with powdered sugar before serving.

💡 Tips & Variations

• Make-Ahead Friendly: Prepare a day in advance; it tastes even better the next day.

• Nut Allergies? Skip the pine nuts or swap with slivered almonds.

• Rustic Twist: Lattice the top instead of covering fully.

• Lemon Boost: Add extra zest in the pastry for a citrus-forward bite.

❄️ Storage & Serving

• Store: Refrigerate covered for up to 4 days.

• Serve: Room temperature or chilled with espresso or vin santo.

• Freeze? Not recommended due to the custard.