Torta della Nonna, which translates to “Grandmother’s Cake,” is a beloved Italian dessert that perfectly captures the essence of traditional home baking. Originating from Tuscany, this humble yet refined tart is made with a buttery shortcrust pastry filled with silky vanilla pastry cream, topped with pine nuts and a dusting of powdered sugar.
Unlike flashy desserts, Torta della Nonna relies on balance and simplicity—crisp pastry, smooth custard, and delicate nutty crunch—making it a timeless favorite across generations.
Ingredients
For the Pasta Frolla (Italian Shortcrust Pastry)
- 2 ½ cups (315 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, cold and cubed
- 2 large eggs
- Zest of 1 lemon
- 1 teaspoon baking powder
- Pinch of salt
For the Crema Pasticcera (Pastry Cream)
- 2 cups (500 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 1 teaspoon vanilla extract (or vanilla bean)
- Zest of 1 lemon
Topping
⏬️ Continued on the next page ⏬️
