TORTA DELLA NONNA (CLASSIC PINE NUTS & CUSTARD CAKE)

Torta della Nonna (Grandma’s Cake) is a timeless classic dessert, simple, genuine with unparalleled goodness!

A Shortbread Cake filled with custard, topped with pine nuts and dusted with powdered sugar!

I’ll let you imagine the contrast of the double texture: crumbly on the outside like a tart and tenderly creamy inside, with a fresh, delicate vanilla flavor: pure ecstasy in every bite!

Why You’ll Love This Recipe

• Classic and Authentic: A traditional Italian dessert loved across generations.
• Textural Harmony: A perfect balance of crumbly pastry and velvety custard.
• Elegant Simplicity: Ideal for family gatherings or special occasions.

Cooking Time

• Preparation Time: 30 minutes (plus 1 hour chilling time for dough)
• Cooking Time: 50 minutes
• Total Time: 1 hour 20 minutes (plus chilling time)
• Servings: 8

Ingredients

For the Dough:

• 1 ½ cups (200 g) flour
• ¼ cup (35 g) cornstarch
• ⅓ cup (80 g) sugar
• 4 ½ oz (120 g) butter, diced (at room temperature)
• 2 egg yolks
• 1 tsp vanilla extract
• Grated rind of 1 lemon
• Pinch of salt

For the Custard:

• 1 ¼ cups (300 ml) milk, lukewarm
• 1 slice lemon peel
• 4 egg yolks
• ⅔ cup (120 g) sugar
• ⅓ cup (40 g) flour
• ¾ cup (200 ml) heavy cream
• ½ tsp vanilla extract
• 4 oz (100 g) pine nuts

For Finishing:

• Powdered sugar for dusting

Equipment:

• Shallow tart pan (approximately 9” / 23 cm in diameter), preferably with a removable bottom.

Step-by-Step Method

1. Prepare the Dough

1. On a work surface, mix the flour and cornstarch. Shape into a mound and create a well in the center.
2. Add sugar, diced butter, egg yolks, vanilla, grated lemon rind, and a pinch of salt to the well.
3. Mix the wet ingredients with a fork, then gradually incorporate the flour mixture. Knead until a smooth dough forms.
4. Wrap the dough in plastic wrap and refrigerate for 1 hour.

2. Prepare the Custard

1. Warm the milk with the lemon peel over low heat.
2. In a small saucepan, beat the egg yolks and sugar vigorously until pale and creamy. Gradually mix in the flour.
3. Slowly add the warm milk, heavy cream, and vanilla, stirring continuously.
4. Place over low heat and stir constantly with a wooden spoon. Remove from heat when the custard begins to boil and thickens.
5. Discard the lemon peel, transfer the custard to a bowl, and allow it to cool to room temperature.

3. Assemble the Cake

1. Preheat the oven to 375°F (190°C). Grease and flour the tart pan.
2. Roll out the dough to a ¼-inch (½ cm) thickness and press it into the bottom and sides of the pan. Prick the base with a fork.
3. Fill the shell with the prepared custard, leveling it with a spatula.
4. Sprinkle the custard evenly with pine nuts.

4. Bake and Finish

1. Bake in the preheated oven for about 50 minutes, or until the pastry is golden and the pine nuts are toasted.
2. Cool the cake to room temperature, then gently remove it from the pan.
3. Dust with powdered sugar before serving.

Tips

• Chill the Dough: Ensure the dough is well-chilled before rolling for easy handling.
• Custard Consistency: Stir continuously to avoid lumps while cooking.
• Storage: Store in the refrigerator and serve chilled for the best texture and flavor.

Nutritional Information (Per Serving)

Buon Appetito! Grandma’s Cake is a delightful celebration of Italian tradition, offering a perfect balance of flavors and textures to enjoy with loved ones.

Torta Della Nonna Recipe

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Servings 8

Equipment

• Shallow tart pan approximately 9” (23 cm) diameter, possibly with removable bottom.

Ingredients

  

For the dough:

• 1 ½ cups 200 gr flour
• ¼ cup 35 gr cornstarch
• 1/3 cup 80 gr sugar
• 4 ½ oz 120 gr butter, diced (at room temperature)
• 2 egg yolks
• 1 teaspoons vanilla
• 1 grated lemon rind
• pinch of salt

For the custard:

• 1 ¼ cup 300 cc milk, lukewarm
• 1 slice lemon peel
• 4 egg yolks
• 2/3 cup 120 gr sugar
• 1/3 cup 40 gr flour
• ¾ cup 200gr heavy cream
• 1/2 tsp of vanilla
• 4 oz 100 gr pine nuts

For finish:

• powdered sugar

Instructions

 

• On a work surface mix flour and cornstarch.
• Shape in a mound with a hole in the center.
• Add in the well sugar, diced butter, two egg yolks, vanilla, grated lemon rind, and pinch of salt.
• Mix the ingredients with the help of a fork, then combine the flour and knead to form smooth dough.
• Cover with a plastic wrap and place in the refrigerator for one hour.

Preparing the custard:

• Warm the milk with the lemon peel.
• In a small saucepan place egg yolks, sugar and beat vigorously, until they become pale yellow and creamy.
• Incorporate the flour a little at the time.
• Add the warm milk, heavy cream, and vanilla stirring continuously.
• Place on low heat and stir constantly with a wooden spoon.
• Remove from the stove when the cream starts boiling and becoming thicker.
• Remove lemon peel, transfer the custard in a bowl and cool at room temperature.

Assembling the cake:

• Preheat oven 375 F (190 C).
• Butter the pan, and sprinkle with a small amount of flour.
• Remove the dough from the refrigerator.
• Reduce the dough to ¼” (1/2 cm) thick disk with the help of a rolling pin.
• Cover bottom and sides of the pan with the dough.
• Pierce the dough with the fork.
• Fill with the custard, and level with a spatula.
• Spread the pine nuts on the surface of the custard.
• Bake for about 50 minutes.
• Cool at room temperature, un-mould and serve cold, sprinkled with powdered sugar.