Torta della Nonna

Torta della Nonna, or “Grandmother’s Cake,” is a classic Italian dessert that combines simple, humble ingredients to create something truly extraordinary. With its creamy custard filling, crumbly shortcrust pastry, and a sprinkle of pine nuts, this dessert is as comforting as a warm hug from nonna herself

Ingredients:

For the pastry:

• 2 ½ cups (300 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 1 tsp baking powder
• 1 pinch of salt
• ½ cup (120 g) unsalted butter, cold and diced
• 2 large eggs

For the custard filling:

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• Zest of 1 lemon
• 1 tsp vanilla extract

For the topping:

• ¼ cup (40 g) pine nuts
• Powdered sugar, for dusting
• Instructions:
  1. Make the pastry:
     • In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and work it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles breadcrumbs.
     • Add the eggs and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. Prepare the custard:
     • In a saucepan, heat the milk with the lemon zest until it just begins to simmer. Remove from heat and set aside.
     • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling.
     • Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a custard. Remove from heat, stir in the vanilla, and let it cool completely.
  3. Assemble the tart:
     • Preheat your oven to 350°F (180°C).
     • Roll out two-thirds of the pastry and use it to line a greased 9-inch tart pan. Trim the edges.
     • Pour the cooled custard into the pastry shell. Roll out the remaining pastry and place it over the custard to create a top layer, sealing the edges.
     • Sprinkle the pine nuts evenly over the top layer of pastry.
  4. Bake:
     • Bake the tart for 35–40 minutes, or until the pastry is golden brown. Let it cool completely.
  5. Serve:
     • Once cooled, dust with powdered sugar and slice into wedges. Serve at room temperature or chilled.

     • This delightful Torta della Nonna is a perfect way to bring a little Italian tradition to your table. Each bite is a reminder that the best recipes are the ones that feel like home.