Torta della Nonna

There are certain desserts that simply never go out of style, and Torta della Nonna is one of them. This Italian classic translates to “Grandmother’s Cake,” and the name alone makes you think of warmth, tradition, and family gatherings. Beloved for its simple yet irresistible flavors, this tart combines a buttery shortcrust pastry with silky smooth custard and a delicate topping of pine nuts. It’s a dessert that feels both comforting and elegant—perfect for Sunday lunches, holidays, or whenever you want to bring a touch of Italian tradition to the table.

Ingredients

For the Shortcrust Pastry (9-inch tart pan)

4 cups (500 g) all-purpose flour
1 cup (250 g) unsalted butter, softened
1 1/4 cups (150 g) powdered sugar
2 large eggs
Zest of 1/2 lemon (preferably organic)
Pinch of salt
1 teaspoon baking powder

For the Custard

2 cups (500 ml) whole milk
1/2 cup (100 g) granulated sugar
5 large egg yolks
Zest of 1/2 lemon (preferably organic)
2 tablespoons (25 g) cornstarch
2 tablespoons (20 g) rice flour or rice starch

To Finish

1/3 cup (40 g) pine nuts
Powdered sugar, for dusting

Instructions

Prepare the Pastry:
Place the softened butter, powdered sugar, lemon zest, and a pinch of salt in a large bowl. Mix until creamy. Beat in the eggs, then add the flour and baking powder all at once. Gently knead until the dough comes together—do not overwork it. Shape into a ball, wrap in parchment paper, and flatten slightly. Chill in the refrigerator for 2 hours.

Make the Custard:
Heat the milk in a saucepan with the lemon zest until it just begins to boil, then remove the zest. In a separate bowl, whisk the egg yolks with sugar until pale. Add the cornstarch and rice flour, whisking until smooth. Slowly pour the hot milk into the yolk mixture while whisking constantly. Return everything to the saucepan and cook over low heat, stirring continuously, until thickened. Cover the surface of the custard with plastic wrap (touching the cream to prevent a skin) and let it cool until just warm.

Assemble the Tart:
Roll out two-thirds of the pastry on a lightly floured surface to about 1/4-inch thickness. Line a 9-inch tart pan with the pastry, trimming the edges. Prick the bottom with a fork. Pour in the custard, smoothing the surface evenly. Roll out the remaining pastry and gently place it over the filling. Seal the edges well, prick the top with a fork, and brush lightly with water. Sprinkle the pine nuts on top.

Bake and Finish:
Bake in a preheated oven at 350°F (180°C) for about 40 minutes, placing the tart on the lower rack. The crust should be golden and the pine nuts lightly toasted. Allow the tart to cool completely, then dust generously with powdered sugar before serving.