Torta della Nonna (literally translating to “Grandma’s cake”) is an elegant, deeply comforting Tuscan classic. Rather than a standard airy sponge cake, this is a beautiful cross between a pie and a tart. It features a crisp, sweet pastry crust (pasta frolla) filled to the brim with a silky, lemon-scented pastry cream (crema pasticcera), all topped with a generous layer of crunchy pine nuts and a snowfall of powdered sugar.
The contrast between the buttery, shortbread-like crust and the velvety, citrus-forward custard is what makes it absolutely unforgettable.
The Components
1. The Sweet Pastry Crust (Pasta Frolla)
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) cold unsalted butter, cubed
- 1 large egg + 1 egg yolk
- 1 teaspoon baking powder
- Finely grated zest of 1 lemon
- A pinch of salt
2. The Lemon Pastry Cream (Crema Pasticcera)
- 2 cups (500ml) whole milk
- Strips of peel from 1 organic lemon (avoid the bitter white pith)
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/3 cup (40g) cornstarch (or all-purpose flour)
- 1 teaspoon vanilla extract
3. The Topping
- 1/3 cup (50g) pine nuts (pinoli)
- Powdered sugar for dusting
Instructions
1.Make and Chill the Dough:15 mins + 30 mins chill.
In a food processor or by hand, pulse the flour, sugar, baking powder, salt, and lemon zest with the cold cubed butter until it resembles wet sand. Add the whole egg and yolk, pulsing just until the dough gathers into a ball. Divide the dough into two pieces (one slightly larger, about 60%, for the bottom crust). Wrap both in plastic and refrigerate for 30 minutes.
2.Cook the Pastry Cream:15 mins.
In a saucepan, heat the milk with the lemon peel strips until steaming (do not boil). In a medium bowl, whisk the 4 egg yolks and sugar until pale, then whisk in the cornstarch. Slowly ladle the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour everything back into the saucepan, remove the lemon peels, and cook over medium-low heat, stirring constantly, until it thickens into a rich custard. Stir in the vanilla, transfer to a bowl, cover with plastic wrap touching the surface, and let cool.
3.Assemble the Layers:10 mins.
Preheat your oven to 350°F (175°C) and grease a 9-inch tart or pie pan. Roll out the larger piece of dough between sheets of parchment paper and line the bottom and sides of the pan. Pour the cooled lemon pastry cream into the dough shell. Roll out the second piece of dough and place it over the custard, pinching the edges firmly to seal the top and bottom crusts together.
4.Bake to a Golden Finish:40-45 mins.
Brush the top crust lightly with water or a beaten egg white, then press the pine nuts evenly into the surface (the moisture helps them stick). Prick the top crust a few times with a toothpick to let steam escape. Bake for 40 to 45 minutes until the pastry is deeply golden and the pine nuts are beautifully toasted.
The Golden Serving Rule: Never cut into a Torta della Nonna while it is hot! The pastry cream needs time to set completely as it cools down. Let it come to room temperature, then chill it in the fridge for at least an hour. Just before slicing, dust the top heavily with a blanket of powdered sugar.