Italian Grandma’s Cake (Torta della Nonna) – Classic Custard Tart

Introduction

Italian Grandma’s Cake, known in Italy as Torta della Nonna, is a timeless dessert that captures the heart of traditional Italian home baking. Simple, elegant, and deeply comforting, this cake features a buttery shortcrust pastry filled with silky lemon-scented pastry cream, then finished with pine nuts and a generous dusting of powdered sugar. It’s the kind of dessert that feels humble yet refined—exactly the way Italian grandmothers have baked for generations.

Despite its name, Torta della Nonna isn’t overly sweet or heavy. The custard is smooth and delicate, lightly flavored with vanilla and citrus, while the pastry remains tender and crumbly. The pine nuts add subtle richness and texture, creating contrast without overpowering the filling. Every slice is balanced, nostalgic, and satisfying.

This dessert is especially popular in Tuscany, often served after Sunday lunch or during holidays and family gatherings. It’s a cake meant to be shared, sliced slowly, and enjoyed with coffee or espresso. While it looks elegant enough for special occasions, it’s made from simple pantry ingredients and straightforward techniques—proof that the best desserts don’t need to be complicated.

If you’re looking for an authentic Italian dessert that feels warm, traditional, and deeply comforting, Italian Grandma’s Cake is a recipe you’ll treasure forever.

Ingredients
Shortcrust Pastry (Pasta Frolla)

2 ½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon baking powder

Zest of 1 lemon

¾ cup unsalted butter, cold and cubed

2 large eggs

Pastry Cream (Crema Pasticcera)

2 cups whole milk

4 large egg yolks

½ cup granulated sugar

¼ cup cornstarch

Zest of 1 lemon

1 teaspoon vanilla extract

Topping

¼ cup pine nuts

Powdered sugar, for dusting

Preparation
Step 1: Make the Pastry Cream

In a saucepan, heat milk with lemon zest until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk into the egg mixture while whisking. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, cover with plastic wrap touching the surface, and cool completely.

Step 2: Prepare the Shortcrust Pastry

In a large bowl, mix flour, sugar, baking powder, and lemon zest. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and mix just until a dough forms. Wrap dough and refrigerate for 30 minutes.

Step 3: Roll and Assemble

Preheat oven to 350°F (175°C). Roll out two-thirds of the dough and press into a greased 9-inch tart pan. Spread cooled pastry cream evenly over the base.

Step 4: Seal the Cake

Roll out remaining dough and place gently over the custard. Seal edges and trim excess. Sprinkle pine nuts evenly over the top.

Step 5: Bake

Bake for 40–45 minutes, or until golden and set. Let cool completely before dusting with powdered sugar.

Variations

Chocolate Custard Version: Add cocoa powder to the pastry cream.

Orange Zest Twist: Replace lemon zest with orange zest.

Almond Nonna Cake: Add almond extract and sliced almonds.

Raspberry Layer: Add a thin layer of jam under the custard.

Mini Tarts: Bake in small tart pans for individual servings.

Cooking Notes

Custard must be fully cooled before assembling.

Do not overwork the dough to keep pastry tender.

Pine nuts toast naturally while baking—no need to pre-toast.

Let cake cool fully to set properly before slicing.

Serving Suggestions

Serve Italian Grandma’s Cake at room temperature, dusted generously with powdered sugar. It pairs perfectly with espresso, cappuccino, or a light dessert wine. Ideal for holidays, brunch, or as a refined yet comforting dessert after dinner.

Tips

Chill dough for easier rolling.

Use a sharp knife wiped clean between slices.

Flavor improves after resting a few hours.

Store covered to maintain freshness.

Prep Time

30 minutes

Cooking Time

45 minutes

Total Time

2 hours 15 minutes (including cooling)

Nutritional Information (Approximate per slice)

Calories: 420

Protein: 8g

Sodium: 190mg

FAQs

Is Torta della Nonna really made by grandmas?
Yes—it’s a traditional home-style Italian dessert passed down through generations.

Can I make it ahead of time?
Yes, it’s best made a day ahead and refrigerated.

Can I freeze Torta della Nonna?
Freezing is not recommended due to custard texture.

Why are pine nuts traditional?
They add subtle richness and are classic in Tuscan desserts.

Conclusion

Italian Grandma’s Cake (Torta della Nonna) is a beautiful example of traditional Italian baking—simple ingredients, careful technique, and timeless flavor. With its tender pastry, creamy custard filling, and elegant pine nut topping, this dessert delivers warmth, nostalgia, and authentic Italian charm in every bite. It’s more than a cake—it’s a tradition worth passing on.

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