Recipe by Lisa Nieschlag and Lars Wentrup. Photo by Lisa Nieschlag.
Torta della Nonna is a classic Italian dessert that combines a buttery shortcrust pastry with a rich custard filling and a crunchy topping of pine nuts. It’s a beloved recipe in Italian baking, bringing together simple, familiar ingredients for an unforgettable dessert. Whether for special occasions or everyday indulgence, this Italian tart is a must-try for anyone who loves traditional Italian sweets!
What is Torta della Nonna?
Torta della Nonna, which translates to “Grandmother’s Cake,” is a traditional Italian custard tart. It features a crisp shortcrust pastry shell filled with a luscious, creamy custard, and is topped with pine nuts and a dusting of powdered sugar. It’s the perfect balance of textures and flavors: the rich, velvety custard pairs beautifully with the buttery crust and the subtle crunch of the pine nuts. This tart is a staple in Italian homes and patisseries, enjoyed for its comforting, nostalgic appeal.
Why You’ll Love This Torta della Nonna Tart Recipe
- Simple Ingredients: Made with pantry staples like flour, butter, eggs, and milk;
- Easy to Make: Straightforward steps make this tart approachable, even for beginners;
- Versatile: Elegant enough for dinner parties, yet simple enough for a cozy afternoon treat;
- Authentic Italian Flavor: Brings a taste of Italy to your kitchen with every bite.
Pine Nuts in Italian Cuisine
Pine nuts, or “pinoli,” are more than just a topping; they’re a treasured ingredient in Italian cuisine. These small nuts come from the cones of stone pine trees, which are native to the Mediterranean region. In Italy, certain pine nuts even have DOP status, protecting their quality and origin. Used in both sweet and savory dishes, pine nuts add a unique nutty flavor and delicate texture. In Torta della Nonna, they provide a lovely crunch that complements the smooth custard filling perfectly.
Explore More Italian Recipes
Discover the flavors of Italy with In Love with Rome. Packed with authentic recipes like the torta della nonna, this cookbook is a must-have for any food lover. Click the link to bring a taste of Rome into your kitchen today! This Torta della Nonna recipe is a perfect way to bring a bit of Italian tradition into your kitchen. With its simple ingredients, rich flavors, and satisfying textures, it’s no wonder this tart has stood the test of time. Give it a try, and you’ll see why it’s a favorite among Italian desserts!
TORTA DELLA NONNA / CUSTARD AND PINE NUT TART
Ingredients
- 150 g 5 1/4 oz/ 2/3 cup cold butter, plus 1 tablespoon for greasing
- 80 g 2 3/4 oz/ 2/3 cup icing (powdered) sugar
- Pinch of salt
- 1 egg
- 250 g 9 oz/2 cups ‘00’ extrafine (pastry) flour, plus extra for dusting
- 30 g 1 oz/ 1/3 cup ground almonds (almond meal)
- ½ organic lemon
- 750 ml (25 fl oz/3 cups) full-fat (whole) milk
- 1 sachet vanilla sugar, 8 g/ 1/4 oz/2 teaspoons
- vanilla sugar
- 200 g (7 oz/1 cup) granulated
- sugar
- 3 eggs
- 1 egg yolk
- 30 g (1 oz/ 1/4 cup) cornflour (cornstarch)
- 35 g (1 1/4 oz/generous 1/4 cup) plain all-purpose flour
- 50 g (1 3/4 oz/ 1/3 cup) pine nuts
- 2 tablespoons icing powdered sugar, for dusting
Instructions
- A dream consisting of crispy shortcrust pastry with a vanilla custard filling and fragrant pine
- nuts – the kind of comfort food that only grandmothers know how to conjure up. Dolcissima!
- For the pastry, rub the butter into the icing sugar and salt until well combined and free of lumps. Briefly mix in the egg, which does not have to be fully incorporated. Mix in the flour and ground almonds to a smooth dough. Shape the dough into a ball and press flat. Wrap in cling film (plastic wrap) and refrigerate for at least 1 hour.
- Meanwhile, make the pastry cream. Rinse the lemon in hot water, wipe dry and remove the zest with a vegetable peeler. Combine the milk, lemon zest, vanilla sugar, and sugar in a saucepan and bring to the boil. Mix the eggs, egg yolk, cornflour, and plain flour in a large bowl until smooth. When the milk comes to the boil, remove the lemon zest and add a third of the milk to the egg mixture, stirring briskly. Then pour the egg mixture into the remaining milk in the pan and bring to the boil while stirring constantly. Simmer the pastry cream for 3 minutes, transfer to a bowl, and cover the surface with cling film to prevent a skin forming. Leave to cool.
- Preheat the oven to 175°C (350°F/gas 4). On a floured work surface, roll out two-thirds of the pastry into a disc about 30 cm (12 in) in diameter and line a greased and dusted flan dish. Press down firmly around the sides and trim off the excess with a knife. Stir the pastry cream, pour it into the pastry case (shell), and smooth the surface. Roll out the remaining dough to a disc about 30 cm (12 in) in diameter and lay over the filling. Trim off the excess and press the edges to seal. Sprinkle the tart with pine nuts and bake for about 45 minutes, until the surface turns golden brown. Leave to cool, dust with icing sugar, and serve.
More Italian Recipes To Try:
Polenta Custard Tart with Pears and Amaretti
Spiced Pumpkin Cake with Orange and Mascarpone Icing
Excerpted with permission from In Love with Rome: Recipes and Stories from the Eternal City by: Lisa Nieschlag and Lars Wentrup published by Quadrille, August 2024, RRP $27.99 Hardcover.