There’s something magical about desserts that carry stories within their layers, and Torta della Nonna is a perfect example. Translating to “Grandmother’s Cake,” this Italian classic is more than just a sweet treat—it’s a tribute to family, tradition, and those tender moments shared around a kitchen table.

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The first time I had Torta della Nonna, I was sitting in a sunlit Tuscan kitchen, surrounded by the smells of vanilla, lemon zest, and just-baked pastry. My friend’s nonna—her tiny frame bustling around in a floral apron—pulled this golden pie out of the oven like it was a treasure chest, dusted in powdered sugar and topped with pine nuts. We ate it slightly warm with spoons, the creamy custard filling still softly set. I’ve been chasing that feeling ever since.

This pie is all about contrasts: the crisp, buttery crust gives way to a smooth, dreamy custard center, while a light sprinkle of pine nuts adds a nutty crunch on top. It’s elegant yet rustic, simple but deeply comforting. Traditionally served in the central regions of Italy—especially Tuscany and Liguria—it’s a beloved dessert for Sunday lunches, holidays, and any time you want to bring a little bit of warmth and history to your table.

Why You’ll Love This Recipe:

Classic Italian Comfort – A nostalgic dessert that brings old-world charm into your kitchen.
Make-Ahead Friendly – Great for prepping in advance and serving chilled or at room temperature.
Balanced Sweetness – Not too sugary, with just enough lemon to brighten the custard.
Crowd-Pleaser – Perfect for holidays, dinner parties, or a quiet weekend afternoon with coffee.

INGREDIENTS YOU’LL NEED:

For the Pastry Dough:

2 1/2 cups (300g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup (225g) unsalted butter, cold and cut into cubes
2 egg yolks
2–4 tablespoons cold water

For the Custard Filling:

2 1/4 cups (540ml) whole milk
Zest of 1 lemon
1/2 vanilla bean or 1 teaspoon vanilla extract
4 egg yolks
1/2 cup (100g) granulated sugar
1/4 cup (30g) all-purpose flour
1 tablespoon cornstarch

For the Topping:

1/4 cup pine nuts
Powdered sugar, for dusting

HOW TO MAKE TORTA DELLA NONNA:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the Pastry Dough
Start with the dough, because it needs some time to chill. In a large bowl, mix the flour, sugar, salt, lemon zest, and vanilla. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until it resembles coarse crumbs.

Next, stir in the egg yolks and a tablespoon or two of cold water, just until the dough comes together. It should feel soft but not sticky. Shape it into a disc, wrap it in plastic, and let it chill in the fridge for at least an hour. Trust me—this rest time makes rolling out the dough much easier.

Step 2: Make the Custard
While your dough chills, get the custard going. Warm the milk, lemon zest, and vanilla in a saucepan over medium heat—don’t let it boil. Meanwhile, whisk together the egg yolks, sugar, flour, and cornstarch in a bowl until smooth and pale.

Now, temper the egg mixture by slowly adding a bit of the warm milk, whisking constantly. Once tempered, pour the whole mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. This part is meditative and satisfying—watch as it transforms from liquid to velvety custard. Once thickened, transfer it to a bowl, cover it with plastic wrap (pressed directly onto the surface), and let it cool.

Step 3: Assemble the Pie
Preheat your oven to 350°F (175°C). Take out about two-thirds of your dough and roll it into a circle to fit your tart or pie pan (about 9 inches). Gently press it into the bottom and sides, trimming the edges as needed.

Pour in your cooled custard and smooth the top. With the remaining dough, roll out a top crust or cut strips to create a lattice—either way, you’re in for a gorgeous finish. Sprinkle the top with pine nuts for that signature look and nutty bite.

Step 4: Bake and Cool
Bake the torta for 40–45 minutes, or until the top is lightly golden and the edges are beautifully crisp. Let it cool completely before dusting with powdered sugar. You can serve it at room temperature or chilled—both are delightful.

HELPFUL TIPS:

Chill Your Dough: Cold dough is easier to work with and creates a flakier crust.
Tempering Eggs: Always add hot milk slowly to the egg mixture to prevent scrambling.
Custard Consistency: If your custard is too runny, keep stirring—it thickens quickly once it reaches the right temperature.
Pine Nuts: Lightly toast them before sprinkling on top for a deeper flavor.

DETAILS:

Prep Time: 25 minutes (+ 1 hour chill time)
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes (plus chilling)
Yield: 1 9-inch tart (about 8 servings)
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

NOTES:

You can skip the top crust and just sprinkle pine nuts directly over the custard before baking for a more rustic version.
Feel free to infuse the milk with orange zest or a cinnamon stick for a seasonal twist.

NUTRITIONAL INFORMATION:

(Approximate per slice – based on 8 servings)
Calories: 390
Carbohydrates: 40g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Sugar: 18g
Fiber: 1g
Cholesterol: 120mg
Sodium: 140mg

FREQUENTLY ASKED QUESTIONS:

Can I make Torta della Nonna ahead of time?
Absolutely! It actually tastes better the next day once the custard has fully set. Store it in the fridge and let it come to room temp before serving.

What can I use instead of pine nuts?
If pine nuts are hard to find or too pricey, slivered almonds or chopped pistachios make a lovely alternative.

Can I freeze it?
Freezing is not ideal due to the custard, which can separate. For best texture, enjoy within 3–4 days of baking.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The crust may soften slightly, but the flavor deepens beautifully. Let it sit out for 15–20 minutes before serving for the best texture.

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CONCLUSION

Torta della Nonna is one of those recipes that feels like a warm hug from the past. It’s humble, deeply comforting, and always welcomed at the table. Whether you’re sharing it with friends over espresso or sneaking a sliver late at night, this timeless Italian dessert is sure to become a cherished favorite in your kitchen.