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Torta Della Nonna Recipe

Recipe by Pedro M. A. Neves

Torta della Nonna is a classic Tuscan dessert featuring a tender pastry crust filled with creamy custard and topped with a second pastry layer and toasted pine nuts. This elegant yet rustic cake represents traditional Italian home baking, with its contrast of crispy pastry exterior and silky vanilla custard filling.

Ingredients

• 250g (2 cups) all-purpose flour
• 125g (4.4 oz) cold unsalted butter, cubed
• 1 large egg yolk
• 40g (3 tablespoons) granulated sugar
• 5ml (1 teaspoon) vanilla extract
• 2.5ml (½ teaspoon) salt
• 500ml (2 cups) whole milk
• 5 large egg yolks (for custard)
• 100g (¾ cup) granulated sugar (for custard)
• 30g (3.5 tablespoons) cornstarch
• 10ml (2 teaspoons) vanilla extract (for custard)
• Zest of 1 lemon
• 50g (⅓ cup) toasted pine nuts
• 15ml (1 tablespoon) honey or granulated sugar (for glazing)

Instructions

1. Make the pastry dough by mixing flour, sugar, and salt in a large bowl. Add cold cubed butter and rub with fingertips until the mixture resembles coarse breadcrumbs. Add egg yolk and vanilla extract, then mix until the dough just comes together. Wrap in plastic and refrigerate for 20 minutes.

2. While dough chills, prepare the custard filling. Heat milk in a saucepan over medium heat until steam forms but does not boil. In a separate bowl, whisk together egg yolks, sugar, cornstarch, vanilla extract, and lemon zest until pale and thick.

3. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (approximately 5-7 minutes).

4. Pour the custard through a fine-mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming and cool to room temperature, approximately 15 minutes.

5. Preheat oven to 190°C (375°F). Divide the chilled dough in half. Roll out one half between two sheets of parchment paper to a 28cm (11-inch) circle and transfer to a 25cm (10-inch) round tart pan, letting it come up the sides slightly.

6. Pour the cooled custard filling into the pastry-lined pan, spreading it evenly. Roll out the second half of dough to a 28cm circle and carefully place it over the filling. Trim excess dough and press edges with a fork to seal.

7. Brush the top pastry layer lightly with honey or water and scatter toasted pine nuts evenly across the surface, pressing them gently into the dough.

8. Bake in the preheated oven for 45-50 minutes until the pastry is deep golden brown. The top should be crisp and any custard that has seeped to edges should appear set. Cool on a wire rack for at least 20 minutes before slicing.

Substitutions

• Custard filling: Replace cornstarch with 25g (3 tablespoons) of all-purpose flour for a slightly denser texture
• Dairy-free: Use unsweetened almond milk or oat milk for the custard and vegan butter for the pastry dough
• Nut allergy: Omit pine nuts or substitute with 50g (⅓ cup) of toasted blanched almonds or hazelnuts
• Egg alternative: Use 2 tablespoons cornstarch mixed with 3 tablespoons water per egg yolk, though the custard texture will be less rich

Tips

• Keep all pastry ingredients cold to ensure a flaky, tender crust; work quickly when combining ingredients
• Do not skip straining the custard through a fine sieve to achieve the smooth, refined texture that distinguishes this dessert
• Toast pine nuts in a dry skillet over medium heat for 2-3 minutes to enhance their flavor and ensure they are crispy rather than soggy

Torta della Nonna originates from Tuscany and translates to 'Grandmother's Cake,' reflecting its roots in traditional home kitchens where recipes were passed down through generations. The custard-filled pastry with pine nut topping represents the refined simplicity of Italian regional baking, where quality ingredients and careful technique create elegance without excess.

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