Torta della Nonna

Ahhh yes 😍 — Torta della Nonna (“Grandmother’s Cake”) is a classic Italian dessert: a tender, buttery shortcrust pastry filled with creamy custard and topped with pine nuts and powdered sugar. Elegant, comforting, and timeless.

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🍰 Torta della Nonna

Ingredients (9-inch tart)

For the Pastry (Pasta Frolla)

• 1¾ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• Pinch of salt
• Zest of ½ lemon (optional, for aroma)

For the Custard Filling

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

Topping

• 2–3 tbsp pine nuts
• Powdered sugar, for dusting

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Instructions

1. Make the Pastry

1. In a bowl, combine flour, sugar, salt, and lemon zest.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Mix in egg, egg yolk, and vanilla until dough comes together.
4. Flatten into a disk, wrap in plastic, and refrigerate 30–60 minutes.

2. Make the Custard

1. In a saucepan, heat milk and lemon zest until just simmering.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour hot milk into egg mixture, whisking constantly.
4. Return mixture to saucepan and cook over medium heat until thickened.
5. Stir in vanilla, then let cool slightly.

3. Assemble

1. Preheat oven to 350°F (175°C).
2. Roll out 2/3 of the dough and line a 9-inch tart pan with removable bottom.
3. Pour custard into the pastry shell.
4. Roll out remaining dough to cover the custard. Pinch edges to seal.
5. Brush top with a little milk or egg wash and sprinkle with pine nuts.

4. Bake

• Bake 35–40 minutes until golden brown.
• Let cool completely before dusting with powdered sugar.

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🔥 Tips & Variations

• Extra creamy: Stir 1–2 tbsp butter into custard at the end.
• Flavor twist: Add a splash of amaretto or orange liqueur to custard.
• Alternative topping: Sprinkle with toasted almonds instead of pine nuts.
• Mini tarts: Use muffin tins for single-serving torta della nonna.

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If you want, I can give a super simple version that skips the blind-baking step and still gives a perfect custard-filled tart—great if you want a quick version.

Do you want me to do that?