Creamy, lemon-scented custard nestled in a buttery pastry crust and topped with pine nuts and powdered sugar – this Tuscan treasure is as comforting as a hug from Nonna herself.
🌟 About Torta della Nonna
Torta della Nonna is a traditional Italian dessert originating in Tuscany, beloved for its simple elegance and perfect balance of textures and flavors. Translating to “Grandmother’s Cake,” it evokes the warmth of family kitchens, Sunday meals, and cherished memories. It’s essentially a pie made from shortcrust pastry (pasta frolla) filled with velvety crema pasticcera (pastry cream), then topped with pine nuts and a dusting of powdered sugar.
Each slice brings together:
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A crisp, buttery shell
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A soft, creamy lemon custard center
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The gentle crunch of toasted pine nuts
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And the sweet snowfall of icing sugar on top
It’s the kind of dessert that looks elegant enough for guests yet feels like it came from a well-loved recipe passed down through generations.
🛒 Ingredients
🧈 For the Pastry Dough (Pasta Frolla):
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2 ½ cups (300g) all-purpose flour
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⅔ cup (130g) granulated sugar
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1 cup (225g) cold unsalted butter, cubed
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1 large egg
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2 large egg yolks
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1 tsp vanilla extract
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Zest of 1 lemon
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Pinch of salt
🍋 For the Pastry Cream (Crema Pasticcera):
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2 cups (500ml) whole milk
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½ cup (100g) granulated sugar
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4 large egg yolks
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¼ cup (30g) cornstarch
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Zest of 1 lemon
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1 tsp vanilla bean paste or extract
🌰 For the Topping:
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⅓ cup (50g) pine nuts
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1–2 tbsp powdered sugar, for dusting
⏲ Time Required
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Prep Time: 30–40 minutes
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Chilling Time: 1 hour
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Baking Time: 40–45 minutes
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Cooling Time: 1 hour
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Total: ~3 hours (mostly inactive time)
👩🍳 Tools You’ll Need
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Medium saucepan
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Whisk
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Mixing bowls
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Rolling pin
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Tart pan (9-inch or 10-inch, with removable bottom)
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Plastic wrap
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Fine mesh sieve or sifter
🔪 Step-by-Step Instructions
🥧 Step 1: Make the Pastry Dough
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Combine Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, salt, and lemon zest. -
Add Butter
Add cold butter cubes to the flour mixture. Rub the butter into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. -
Add Eggs & Vanilla
Create a well in the center, add the egg, egg yolks, and vanilla. Mix with a fork, then knead gently with your hands until a smooth dough forms. -
Chill
Divide the dough into two discs — one slightly larger than the other (for bottom and top). Wrap in plastic and chill for at least 1 hour.
🍮 Step 2: Prepare the Custard Filling
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Heat Milk
In a saucepan, heat the milk with lemon zest and vanilla until it just starts to steam. Do not boil. Remove from heat and let it steep for 10 minutes. -
Mix Yolks & Sugar
In a bowl, whisk egg yolks with sugar until light. Add cornstarch and whisk until smooth. -
Temper & Cook
Slowly pour the warm milk into the yolk mixture, whisking constantly. Return mixture to the saucepan. Cook over medium heat, stirring, until it thickens and bubbles. -
Cool
Remove from heat. Transfer custard to a bowl and cover with plastic wrap (touching the surface to prevent skin). Let cool completely before using.
🍥 Step 3: Assemble the Torta
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Preheat Oven
Preheat your oven to 350°F (175°C). -
Roll Out Dough
On a floured surface, roll out the larger dough disc to fit your tart pan (bottom and sides). Gently press into place. -
Fill
Pour cooled pastry cream into the shell, smoothing it evenly. -
Top Crust
Roll out the second dough disc and gently place it over the cream. Trim excess and seal the edges. Use a fork or your fingers to crimp. -
Pine Nuts & Bake
Sprinkle pine nuts over the top. Bake for 40–45 minutes, until golden brown and firm.
❄️ Step 4: Cool & Dust
Let the cake cool completely in the pan. Once cool, transfer to a serving plate and dust with powdered sugar.
🍽 Serving Suggestions
Torta della Nonna is best enjoyed:
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At room temperature or slightly chilled
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With a cup of espresso, cappuccino, or herbal tea
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As a light finish to a Sunday lunch or festive Italian meal
It’s rich but balanced, and always comforting.
🧊 Storage Tips
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Fridge: Store covered in the refrigerator for up to 4 days.
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Freezer: Not recommended due to custard texture, but you can freeze the dough separately for up to 2 months.
🔁 Variations
1. Torta della Nonna alla Fiorentina
Uses orange zest and liqueur (like Vin Santo) in the cream for a Tuscan twist.
2. Chocolate Custard
Substitute 2 tbsp of cocoa powder into the pastry cream for a chocolaty variation.
3. Nut-Free Version
Skip the pine nuts and use a simple sugar crust with a touch of cinnamon.
4. Open-Faced
Leave off the top crust entirely and just top with pine nuts before baking — a rustic and common regional approach.
📖 The Story Behind the Cake
Although its name suggests a rustic origin in grandmothers’ kitchens, Torta della Nonna was reportedly first developed in a professional setting in Florence during the early 20th century. A chef, responding to diners’ demands for a new dessert, crafted this tart as an ode to home-style Italian baking.
Despite its restaurant beginnings, the cake became immensely popular in home kitchens across Italy, especially in Tuscany, Liguria, and Lazio, where lemons and pine nuts are abundant. Today, it’s a staple in pasticcerias, often served with a touch of nostalgia and reverence.
💡 Expert Tips
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Don’t overwork the dough. It should be tender and crumbly, not tough.
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Let custard cool fully before assembling or the bottom crust may get soggy.
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Chill dough again after assembling (optional) for extra flakiness.
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Use real lemon zest, not extract, for the most authentic flavor.
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Sift powdered sugar at the last moment — it gives a magical final touch.
🇮🇹 Final Thoughts
Torta della Nonna isn’t just a dessert — it’s a culinary hug from Italy’s heritage. It’s the embodiment of comfort and craftsmanship, blending humble ingredients into something timeless. Whether you’re serving it for guests or savoring a slice quietly on a rainy afternoon, this cake connects generations through taste.
