Torta della Nonna — which translates beautifully to “Grandmother’s Cake” — is one of those Italian desserts that brings instant comfort with every bite. Originating from the Tuscan countryside, this timeless treat combines a buttery shortcrust pastry with a smooth vanilla-infused custard filling, finished with a sprinkle of pine nuts and powdered sugar.

Every Italian family has their own cherished version, passed down from generation to generation. Whether enjoyed after a hearty Sunday lunch or served at a festive dinner, this cake symbolizes the warmth, love, and simplicity of home-style Italian baking.

Why This Italian Cream Tart Is So Loved

What makes Torta della Nonna so irresistible isn’t just its flavor — it’s the balance of textures. The crisp, golden pastry gives way to a velvety, rich cream filling that melts in your mouth. Then comes the delicate crunch of toasted pine nuts and a dusting of sugar that adds an elegant touch.

This dessert is light yet satisfying, sweet but not overly so, making it the perfect finish to a meal. Plus, it looks stunning on any table — rustic and elegant all at once.

🥛 Creamy Vanilla Pastry Filling (Crema Pasticcera)

The heart of this dessert is the pastry cream — or crema pasticcera in Italian. This silky custard is flavored with real vanilla and cooked until just thick enough to hold its shape when sliced.

Tips for a Perfect Filling:

• Use whole milk for richness. Low-fat milk will make the custard too thin.
• Add pure vanilla extract or even a split vanilla bean for authentic aroma.
• Whisk constantly to prevent lumps.
• Boil for about one minute after thickening to cook out the flour taste.

Ingredients for Pastry Cream

• 2½ cups (590 ml) whole milk
• 2 teaspoons pure vanilla extract
• 4 egg yolks
• ¾ cup (150 g) granulated sugar
• ¼ cup (30 g) all-purpose flour

Method for Pastry Cream

1. Warm the milk: In a medium saucepan, heat milk and vanilla just until it begins to simmer. Remove from heat and let cool slightly.
2. Whisk the eggs and sugar: In a separate bowl, beat egg yolks with sugar until pale and creamy. Stir in flour until smooth.
3. Combine and cook: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Strain the mixture back into the saucepan.
4. Thicken the cream: Cook over medium heat, stirring constantly until the cream thickens. Boil gently for about a minute.
5. Cool down: Transfer to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely.

🧈 Perfecting the Buttery Shortcrust (Pasta Frolla)

The crust, or pasta frolla, is the foundation of the Torta della Nonna. It’s buttery, slightly sweet, and has just the right crumble. Unlike pie dough, it’s tender rather than flaky, offering the perfect contrast to the smooth filling.

Pro Baking Tip: Use cold butter cut into small cubes and handle the dough lightly — warmth from your hands can melt the butter and toughen the pastry.

Ingredients for the Crust

• 2½ cups (300 g) all-purpose flour (plus extra for dusting)
• 1 teaspoon lemon zest
• ¾ teaspoon baking powder
• Pinch of salt
• 6 oz (170 g) cold unsalted butter, cubed
• ⅔ cup (130 g) granulated sugar
• 1 whole egg
• 1 egg yolk
• 1 tablespoon pine nuts (for topping)

Making the Crust (Food Processor Method)

1. Combine dry ingredients: Add flour, lemon zest, baking powder, and salt into a food processor. Pulse to mix.
2. Add butter: Drop in the cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
3. Add sugar and eggs: Add sugar, whole egg, and egg yolk. Pulse just until the dough begins to clump together.
4. Form and chill: Turn the dough out onto a lightly floured surface, knead briefly until smooth, form into a thick disk, wrap in plastic, and chill for 1 hour.

Making the Crust by Hand

If you prefer a traditional method, making the dough by hand gives more control and a rustic touch.

1. Combine the flour, lemon zest, baking powder, and salt in a bowl.
2. Rub in the cold butter using your fingertips until the mixture resembles breadcrumbs.
3. Add sugar, egg, and egg yolk, and mix with a wooden spoon.
4. Bring the dough together with your hands, kneading lightly until smooth.
5. Shape into a round disk, wrap, and refrigerate for at least an hour.

🥧 Assembling and Baking the Torta della Nonna

Now that both your custard and pastry dough are ready, it’s time to assemble this beautiful dessert.

Step 1: Prepare the Pine Nuts

Soak the pine nuts in water for 10–15 minutes. This prevents them from burning during baking and keeps them beautifully golden.

Step 2: Preheat and Prep the Pan

Preheat your oven to 350°F (180°C). Grease a 10-inch (25 cm) tart pan with non-stick spray or butter.

Step 3: Roll the Dough

Divide the chilled dough into two parts — one slightly larger for the base. Keep the smaller piece in the fridge while working with the first.
Roll the larger piece between two sheets of parchment paper to prevent sticking. Carefully transfer it to the tart pan, pressing it into the corners. Trim any excess dough and save it for the top crust.

Step 4: Add the Filling

Spoon the cooled pastry cream evenly into the pastry shell and smooth the surface with a spatula.

Step 5: Seal the Top

Roll out the remaining dough and place it over the filling. Press around the edges to seal and trim away extra dough. Make a small slit in the center to allow steam to escape.

Step 6: Add Pine Nuts and Bake

Drain the soaked pine nuts and scatter them over the top. Bake for about 40 minutes, or until the tart is golden brown.

Step 7: Cool and Serve

Allow the tart to cool before removing it from the pan. Dust generously with powdered sugar and serve either at room temperature or chilled.

💡 Expert Tips for the Perfect Torta della Nonna

• Don’t rush the custard: Cook it low and slow until it’s thick and silky.
• Keep everything cool: Warm dough is hard to handle — refrigerate between steps if needed.
• Avoid over-kneading: This keeps the crust tender and crumbly.
• Soak the pine nuts: Prevents burning and gives them a gentle toasted flavor.
• Chill before serving: Cooling allows the cream to set perfectly for clean slices.

🌸 Delicious Variations to Try

While the traditional recipe is a classic, you can make small tweaks to personalize your Torta della Nonna:

• Chocolate twist: Add 2 tablespoons of cocoa powder to the crust for a chocolate base.
• Citrus flair: Swap vanilla for lemon zest in the cream for a refreshing note.
• Nut lovers’ version: Replace pine nuts with sliced almonds or pistachios.
• Berry delight: Add a thin layer of raspberry jam under the custard before sealing the top.

☕ Serving Suggestions

Torta della Nonna pairs beautifully with coffee or espresso. It’s also lovely with dessert wine like Vin Santo or a scoop of vanilla gelato.
This tart can be enjoyed warm, but it’s traditionally served chilled — the custard firms up, and the flavors deepen beautifully.

🧊 How to Store and Freeze

• Refrigerate: Keep leftovers covered in the fridge for up to 4 days.
• Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: For a slightly warm tart, heat in a low oven for a few minutes.