Torta della nonna – Italian tart with custard and pine nuts Recipe
Torta della nonna, or “grandma’s cake”, is a classic Italian dessert: a shortcrust base, vanilla-lemon custard and crunchy pine nuts on top. In Tuscany it’s often served after Sunday lunch. The flavours are reminiscent of a cross between cheesecake and custard baked in a shortcrust shell.
Torta della nonna combines a buttery, crisp base with a silky smooth custard scented with vanilla and lemon, plus the distinctive crunch of pine nuts. It has something of a dessert straight from an Italian pasticceria: simple ingredients, but carefully balanced proportions and textures that create a very harmonious whole. It tastes like a cross between homemade pudding, lemon tart and a delicate cheesecake.
Chef's tips
Chill the shortcrust pastry thoroughly in the fridge before rolling, and then again before baking – this way it won’t slide down the sides of the tin and will keep a nice shape. Cook the custard over low heat, stirring constantly, until it clearly thickens and starts to bubble like thick pudding; if it’s too runny it will soak into the base. You can lightly toast the pine nuts in a dry pan before sprinkling, but watch them closely as they burn very quickly.
How to serve
Serve torta della nonna slightly chilled, ideally after a few hours in the fridge, when the custard has had time to set. It pairs beautifully with a cup of espresso after Sunday lunch or with a glass of sweet dessert wine, such as Vin Santo. It’s a cake you can easily bake the evening before a family gathering – it tastes even better the next day.
Ingredients
- flour (for the shortcrust pastry) - 300 g
- butter (cold, cut into cubes) - 150 g
- sugar (for the pastry) - 100 g
- eggs (2 for the pastry (1 whole + 1 yolk), 1 for brushing) - 3 pieces
- egg yolks (for the custard) - 4 pieces
- milk (for the custard) - 600 ml
- sugar (for the custard) - 120 g
- flour (for thickening the custard) - 40 g
- lemon zest (grated, yellow part only) - 1 piece
- vanilla pod or vanilla sugar (or 1 teaspoon vanilla extract) - 1 piece
- pine nuts (can be substituted with flaked almonds) - 40 g
- sugar (for sprinkling on top) - 2 tablespoons
- pinch of salt (for the pastry) - 1 pinch
Preparation
- Prepare the shortcrust pastry: put the flour, icing sugar and a pinch of salt into a bowl. Add the cold butter cut into cubes. Rub with your fingers or cut in with a knife until you get fine crumbs resembling wet sand.
- Add 1 whole egg and 1 yolk. Quickly knead the dough until the ingredients come together into a smooth ball. If the dough is too dry, add 1–2 tablespoons of cold water.
- Shape the dough into a flattened disc, wrap in cling film and chill in the fridge for at least 30 minutes.
- Prepare the custard: in a saucepan heat the milk with half of the sugar, the lemon zest and the vanilla seeds (split the vanilla pod, scrape out the seeds and add them together with the pod). Heat until hot but not boiling. Remove the vanilla pod.
- In a bowl beat the egg yolks with the remaining sugar until pale and fluffy. Add potato flour or starch and mix thoroughly so there are no lumps.
- Slowly pour the hot milk in a thin stream into the yolk mixture, whisking constantly.
- Pour everything back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens to the consistency of thick pudding. When the first bubbles appear, cook for 1 more minute, stirring.
- Cover the surface of the custard with cling film so that it touches the cream (this prevents a skin from forming) and leave to cool to room temperature.
- Remove the chilled dough from the fridge. Set aside about 1/4 of the dough for the top and roll out the rest into a circle slightly larger than the tin (about 24 cm in diameter).
- Grease a tart tin or springform pan with butter and dust with flour. Transfer the rolled‑out dough to the tin, pressing it into the base and sides. Trim off any excess dough.
- Spread the cooled custard over the base and smooth the surface.
- Roll out the remaining dough thinly and place it over the custard as a lid, or cut it into strips and make a lattice. Press the edges together to seal.
- Brush the top with beaten egg. Sprinkle with pine nuts.
- Bake in an oven preheated to 180°C (top and bottom heat) for 35–40 minutes, until the pastry is golden and the nuts are lightly browned.
- Cool the cake first in the tin, then remove it. Dust with icing sugar before serving. It tastes best completely cooled, once the custard has set.
Storage
Store leftover cake covered at room temperature for 1 day or in the fridge for up to 3 days. Bring to room temperature before serving for the best texture of the custard and pastry.
