Italian Classic: Torta della Nonna
Description:
Torta della Nonna, meaning “Grandmother’s Cake,” is a beloved Italian dessert made with a tender shortcrust pastry filled with smooth vanilla pastry cream and topped with pine nuts and powdered sugar. Delicate yet rich, this classic treat is traditionally served with coffee or espresso and is perfect for special occasions or Sunday desserts.
Ingredients
Pasta Frolla (Shortcrust Pastry)
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2½ cups all-purpose flour
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½ cup granulated sugar
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Zest of 1 lemon
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½ teaspoon baking powder
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Pinch of salt
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¾ cup unsalted butter, cold and cubed
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2 large eggs
Pastry Cream (Crema Pasticcera)
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2 cups whole milk
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4 large egg yolks
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½ cup granulated sugar
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¼ cup cornstarch
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Zest of 1 lemon
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1 teaspoon vanilla extract
Topping
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¼ cup pine nuts
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Powdered sugar, for dusting
Instructions
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In a bowl, mix flour, sugar, lemon zest, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
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Add eggs and mix just until dough comes together. Form into a disk, wrap, and refrigerate for 30 minutes.
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To make the pastry cream, heat milk with lemon zest until just steaming.
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In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
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Slowly whisk hot milk into the egg mixture, then return to saucepan.
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Cook over medium heat, stirring constantly, until thickened.
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Remove from heat, stir in vanilla, and let cool slightly.
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Preheat oven to 350°F (175°C).
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Roll out two-thirds of the dough and press into a greased 9-inch tart pan.
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Pour pastry cream into the crust and smooth the top.
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Roll out remaining dough and place over the filling, sealing edges.
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Sprinkle pine nuts evenly on top.
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Bake for 40–45 minutes, until golden.
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Cool completely, then dust with powdered sugar before serving.
Tips and Variations
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Almonds can replace pine nuts if needed.
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Serve chilled or at room temperature.
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This dessert keeps well refrigerated for up to 3 days.