Few desserts capture the warmth and comfort of traditional Italian baking quite like Torta della Nonna, which translates to “Grandmother’s Cake.” This beloved dessert is a staple of Italian home kitchens and bakeries, particularly in the region of Tuscany, where its origins are often traced. Simple yet elegant, Torta della Nonna combines a delicate buttery pastry with a creamy custard filling and a topping of pine nuts and powdered sugar.

The result is a dessert that feels both rustic and refined—perfect for family gatherings, holidays, or a cozy afternoon with coffee. Let’s explore how to make this timeless Italian treat step by step.

Ingredients

For the Pastry (Pasta Frolla)

• 2 ½ cups (300 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) unsalted butter, cold and cubed
• 1 large egg
• 1 egg yolk
• 1 teaspoon lemon zest
• 1 teaspoon baking powder
• A pinch of salt

For the Custard Filling (Crema Pasticcera)

• 2 cups (500 ml) whole milk
• 4 egg yolks
• ½ cup (100 g) sugar
• ⅓ cup (40 g) cornstarch
• 1 teaspoon vanilla extract
• Lemon peel (optional)

For the Topping

• ¼ cup pine nuts
• Powdered sugar for dusting

Step 1: Prepare the Custard Filling

The heart of Torta della Nonna is its smooth and fragrant custard.

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1. In a saucepan, heat the milk with a strip of lemon peel over medium heat. Do not let it boil—just warm it until steaming.
2. In a mixing bowl, whisk the egg yolks and sugar until pale and creamy.
3. Add the cornstarch and mix until smooth with no lumps.
4. Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly.
6. Continue stirring until the custard thickens to a pudding-like consistency.
7. Remove from heat, stir in the vanilla extract, and discard the lemon peel.
8. Transfer the custard to a bowl and cover it with plastic wrap touching the surface to prevent a skin from forming. Allow it to cool completely.

Step 2: Make the Pastry Dough

The crust of Torta della Nonna uses pasta frolla, a classic Italian shortcrust pastry.

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs.
3. Add the egg, egg yolk, and lemon zest.
4. Mix gently until a soft dough forms.
5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Chilling the dough helps it become easier to roll and ensures a tender crust.

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Step 3: Assemble the Cake

Once the dough and custard are ready, it’s time to assemble the cake.

1. Preheat your oven to 350°F (175°C).
2. Grease and lightly flour a 9-inch (23 cm) round cake pan.
3. Divide the chilled dough into two portions: one slightly larger than the other.
4. Roll out the larger portion on a floured surface until it is large enough to line the bottom and sides of the pan.
5. Carefully place the dough into the pan, pressing it gently to fit.
6. Pour the cooled custard filling into the pastry shell and spread it evenly.
7. Roll out the second portion of dough and place it over the custard to form the top layer.
8. Seal the edges gently by pressing them together.

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Step 4: Add the Signature Topping

The distinctive look of Torta della Nonna comes from its topping.

1. Sprinkle pine nuts evenly across the top crust.
2. Lightly press them into the dough so they stay in place during baking.

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Step 5: Bake the Cake

1. Place the cake in the preheated oven.
2. Bake for 35–40 minutes, or until the crust turns golden and slightly firm.
3. Remove from the oven and allow it to cool completely in the pan.

Cooling is essential because the custard needs time to set fully.

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Step 6: Finish and Serve

Once the cake has cooled: