Torta della Nonna (Grandma’s Cake)

Ingredients

For the pastry (Pasta Frolla):

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt

For the custard filling:

• 2 cups whole milk
• 1/2 cup sugar
• 4 large egg yolks
• 1/4 cup all-purpose flour (or cornstarch)
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For topping:

• 1/4 cup pine nuts
• Powdered sugar, for dusting

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Instructions

1. Make the pastry (Pasta Frolla)

1. In a bowl, mix flour, sugar, and a pinch of salt.
2. Add cold butter and rub it into the flour with your fingers until it looks like breadcrumbs.
3. Add eggs, vanilla, and lemon zest. Mix until a smooth dough forms.
4. Wrap the dough in plastic and chill for at least 30 minutes.

2. Make the custard filling

1. In a saucepan, heat milk with lemon zest until just warm.
2. In a separate bowl, whisk egg yolks with sugar and flour.
3. Slowly pour warm milk into the egg mixture while whisking.
4. Return everything to the saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat, stir in vanilla, and let it cool slightly.

3. Assemble the cake

1. Preheat oven to 180°C / 350°F.
2. Roll out 2/3 of the dough and line a greased 9-inch (23 cm) tart pan with it.
3. Pour the custard into the pastry shell.
4. Roll out the remaining dough and place it over the custard to cover, sealing the edges.
5. Sprinkle pine nuts evenly on top.

4. Bake

1. Bake in preheated oven for 35–40 minutes, until golden brown.
2. Let the cake cool completely.

5. Serve

1. Dust with powdered sugar before serving.
2. Slice and enjoy!

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Tips & Tricks

• Chill the dough well to make rolling easier.
• Use fresh lemon zest for authentic flavor.
• Pine nuts can be lightly toasted for extra aroma.
• Custard should be slightly thick so it doesn’t spill when baking.

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Torta della Nonna

Description:
Classic Italian Torta della Nonna with a smooth custard filling and pine nuts on top—a simple yet elegant dessert.

Duration:
Prep: 40 min | Cook: 35–40 min | Total: 1 hr 15 min

Ingredients:

Pastry:

• 2 cups flour
• 1/2 cup sugar
• 1/2 cup cold butter
• 2 eggs
• 1 tsp vanilla
• Zest of 1 lemon
• Pinch of salt

Custard:

• 2 cups milk
• 1/2 cup sugar
• 4 egg yolks
• 1/4 cup flour or cornstarch
• 1 tsp vanilla
• Zest of 1 lemon

Topping:

• 1/4 cup pine nuts
• Powdered sugar

Instructions:

1. Make pastry: mix flour, sugar, salt, rub in butter, add eggs, vanilla, lemon zest, chill 30 min.
2. Make custard: heat milk with zest, whisk egg yolks + sugar + flour, mix with milk, cook until thick, add vanilla.
3. Preheat oven 180°C / 350°F. Line tart pan with 2/3 dough, add custard, cover with remaining dough, sprinkle pine nuts.
4. Bake 35–40 min until golden.
5. Cool, dust with powdered sugar, slice, and serve.

Notes:

• Chill dough before rolling.
• Use fresh lemon zest.
• Toast pine nuts for more flavor.