Torta Della Nonna

Torta della Nonna is a simple, rustic Italian dessert that is loved throughout Italy! 

This classic tart consists of a lemony, tender shortcrust filled with luscious Italian pastry cream and is an absolutely ideal way to end any meal!!

This updated post was first published here on December 12, 2016.

Why you’ll love this recipe

Torta della Nonna literally translates to “grandmother’s cake” and conjures up visions of a cute, smiling nonna pottering away in her kitchen making her special cake for grandchildren. However, this Italian custard pie was actually first created in a restaurant kitchen and went on to become wildly popular!

I can totally understand why this torta is enjoyed so much. The shortcrust pastry is amazing – lightly crisp and supremely tender with a hint of lemon. 

But the star of the show is definitely the filling. Rich, smooth and creamy with glorious ooze thanks to the generous use of egg yolks and whole milk. A lot like vanilla custard or pudding but so much better!!

Just like biscotti, chocolate budino or panna cotta, Torta della Nonna uses good, basic ingredients that you’ll find in most kitchens. Nothing fancy. The pleasure is all in the eating.

Using a food processor means the shortcrust pastry is a breeze to make but you’ll also find instructions for making it by hand. Plus, I’ll give you all my tips for making the perfect Italian pastry cream filling.

Whether you’re serving tagliatelle with garlic butter sauce or Italian chicken cutlets, finishing with this Italian custard tart will complete the meal perfectly!! Your guests will be begging for the recipe!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

• Milk – Whole, full fat milk is my preferred choice here. You could substitute low fat or non dairy milk but you won’t achieve that creamy, richness that whole milk provides. So for the best results, please follow my suggestion. For extra richness, substitute ½ cup of milk for cream.
• Vanilla Extract – I like extract because it’s easy, no fuss and gives good flavor. Use real vanilla extract, not an imitation. If you prefer, split a vanilla bean and scrape the seeds into the milk instead.
• Egg Yolks – Just the yolks are needed for this recipe and you’ll use them in both the filling and the crust. Why not make my delicious egg white frittata, pavlova or raspberry torte with the leftovers?
• Sugar – Again, sugar is used in both filling and crust. I much prefer white, superfine (castor) sugar because it dissolves so easily and doesn’t leave any grittiness. However if you only have regular white sugar, you can use that.
• Flour – Here’s another ingredient that’s used in both filling and crust. Regular all purpose flour is what you need here. Just a little in the filling thickens the pastry cream. Measure carefully because too little will make it runny and too much…the opposite.
• Butter – Unsalted butter is best. If you only have salted butter, leave out the little bit of salt mentioned in the recipe card.
• Lemon Zest – Very finely grated zest creates a light, lemony flavor in the crust.
• Baking Powder – This recipe needs just a tiny bit of leavening. 
• Salt – Brings out the flavor in sweet recipes as well as savory.
• Pine Nuts – The traditional embellishment for this Torta della Nonna has always been pine nuts. I know they’re expensive but you’ll just need a tablespoon. Seal the remaining nuts and store in the freezer if you don’t use them a lot.

Variations

My Torta della Nonna recipe is the classic version but sometimes I like to shake things up a bit with these variations.

1. Before spooning in the pastry cream, spread a few tablespoons of Nutella (or another chocolate spread) over the base.
2. Stir some mini chocolate chips through the cooled pastry cream then proceed as in the recipe.
3. Divide the hot pastry cream in half and stir ¼ cup of chocolate chips into one half until melted.

Instructions

Please note that the numbered instructions below correlate to the numbered photo collage above. Scroll down to the recipe card for more detailed instructions.

Preheat the oven to 350ºF/180ºC and grease a 10 inch/25cm tart pan with a removable base.

1. First place the milk and vanilla extract in a medium saucepan over low heat to warm. In a separate bowl, whisk together egg yolks and sugar then the flour. Gradually whisk in the warm milk.
2. Strain the milk mixture back into the saucepan and bring to a simmer over medium heat to thicken. Set aside to cool completely.
3. In a food processor, pulse the flour, lemon zest, baking powder, salt and butter. 
4. Then add egg yolks and process until a dough forms.
5. Wrap dough in plastic and refrigerate for an hour.
6. Roll out half of the dough and line the prepared pan.
7. Fill with cooled Italian pastry cream.
8. Roll out remaining dough and use it to cover the filling. Sprinkle with pine nuts and bake as instructed in the recipe card.

If you don’t have a food processor, check out the FAQ’s.

Tips for Success and FAQs

When preparing the pastry cream it’s important to add the warm milk slowly to the egg mixture – whisking well. This tempers the eggs and prevents curdling. Then be sure to allow the filling to bubble for a full minute to cook the starch in the flour and avoid a floury taste.

Pastry has become known as being difficult but this one works every time if you follow all my tips. Dough doesn’t like to be kneaded like bread so be gently and don’t overwork the dough. Also I find it easier to keep the dough thoroughly chilled when rolling out otherwise it will stick and be hard to handle.

Finally, soak the pine nuts in water for around 5 minutes to stop them burning in the hot oven. If the top gets too dark, cover with a sheet of foil and finish cooking.

Serving Suggestions

Traditionally, Torta della Nonna is served for dessert followed by an espresso. It doesn’t need anything but a dusting of powdered sugar.

However, a spoonful of raspberry or blueberry compote wouldn’t go astray. Or go over the top with a side of mascarpone cream.

Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!