A timeless Italian dessert featuring a buttery pastry crust, rich vanilla pastry cream, and a delicate finish. Perfect for celebrations, afternoon tea, or a comforting treat any day.
A creamy, golden square of perfection — flaky crust, silky custard, and old-world charm in every bite.
Ingredients
For the Shortcrust Pastry:
250g all-purpose flour
100g cold unsalted butter, cubed
75g granulated sugar
1 whole egg
1 tsp baking powder
A pinch of salt
Zest of 1 lemon (optional but recommended)
For the Pastry Cream:
500 ml whole milk
4 egg yolks
100g sugar
40g cornstarch
1 tsp vanilla extract
Toppings:
Pine nuts (optional, for crunch and tradition)
Powdered sugar (optional, for dusting after baking)
Step-by-Step Instructions:
1. Make the Shortcrust Pastry
In a large bowl, combine flour, sugar, salt, and baking powder.
Add cold butter cubes and rub with your fingers until it resembles breadcrumbs.
Mix in the egg and lemon zest. Knead gently into a dough.
Wrap in plastic wrap and refrigerate for 30 minutes.
2. Prepare the Pastry Cream
In a saucepan, heat the milk until just about to boil.
In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Gradually add the hot milk into the egg mixture while whisking constantly.
Return mixture to the saucepan and cook over medium heat, stirring until thickened.
Stir in vanilla. Let cool slightly, covering the surface with plastic wrap to prevent a skin.
3. Assemble the Cake
Preheat oven to 180°C (350°F).
Roll out 2/3 of the dough and press into a greased tart or cake pan.
Pour in the cooled pastry cream and smooth the top.
Roll out the remaining dough to cover the top, sealing the edges.
Optionally, sprinkle with pine nuts.
4. Bake & Cool
Bake for 35–40 minutes, or until golden and set.
Let cool completely, then dust with powdered sugar if desired.
Serving Suggestions
Serve chilled or at room temperature.
Pair with espresso or lemon tea for a truly Italian moment.
Garnish with a twist of lemon peel for added aroma.
Tips & Troubleshooting
Crust too hard?
Don’t over-knead the dough. Keep it cold before baking.
Cream too runny?
Ensure the custard thickens well over the stove and cools properly before baking.
Want extra flavor?
Add a splash of Limoncello or a hint of orange zest to the cream!
FAQs
1. Can I make it ahead of time?
Yes! In fact, it’s better the next day. Store in the fridge for up to 3 days.
2. Can I freeze it?
You can freeze it, but the texture of the custard may slightly change. Wrap tightly and freeze for up to 1 month.
3. Do I have to use pine nuts?
Not at all — they’re traditional, but you can skip them or substitute with slivered almonds.
Final Thoughts
Torta della Nonna is more than just a dessert — it’s a sweet taste of Italian tradition, passed down from generation to generation. With its rich filling and tender crust, it’s the kind of cake that wins hearts at first bite. Try it once, and it’ll become a favorite on your dessert table.
