Few desserts capture the comfort and love of Italian home baking quite like Torta della Nonna, which translates to Grandmother’s Cake. This classic treat is simple yet elegant — a sweet pastry crust filled with creamy vanilla custard and topped with pine nuts and a dusting of powdered sugar.
Every bite tastes like nostalgia: buttery, creamy, and just the right amount of sweet. It’s the kind of dessert that brings family together around the table — exactly as Nonna would have wanted.
🍋 The Story Behind Torta della Nonna
Torta della Nonna originates from Tuscany, though it’s now beloved across all of Italy. The story goes that a Tuscan chef created it as a humble dessert inspired by traditional home baking — and it became so popular that it earned the name “Grandmother’s Cake.”
It’s the perfect balance of flavors: a crisp shortcrust (pasta frolla), a smooth, lemon-scented custard (crema pasticcera), and the nutty crunch of toasted pine nuts.
🥧 Ingredients You’ll Need
For the Pastry (Pasta Frolla):
2 cups all-purpose flour
¾ cup unsalted butter, cold and cubed
½ cup sugar
2 egg yolks
1 teaspoon vanilla extract
Zest of 1 lemon
A pinch of salt
For the Custard Filling (Crema Pasticcera):
2 cups whole milk
4 egg yolks
½ cup sugar
¼ cup cornstarch
1 teaspoon vanilla extract
Zest of 1 lemon
For the Topping:
¼ cup pine nuts
Powdered sugar, for dusting
👩🍳 How to Make Torta della Nonna
How to Make Torta della Nonna
Step 1: Prepare the Pastry Dough
In a large bowl, combine flour, sugar, lemon zest, and a pinch of salt. Add the butter cubes and rub them into the flour with your fingertips until the mixture looks like fine crumbs.
Add the egg yolks and vanilla extract, then mix until a dough forms. Shape it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Step 2: Make the Cream Filling
While the dough chills, prepare the custard. In a saucepan, heat the milk with the lemon zest until warm (don’t boil). In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard.
Remove from heat, stir in vanilla, and let cool completely. Cover with plastic wrap directly on the surface to prevent a skin from forming.
Step 3: Assemble the Cake
Preheat the oven to 350°F (175°C).
Divide the chilled dough into two portions — one slightly larger than the other.
Roll out the larger piece and line a 9-inch tart pan with it. Pour in the cooled custard and spread evenly. Roll out the remaining dough and place it gently over the custard, sealing the edges well.
Sprinkle pine nuts evenly on top and lightly press them into the surface.
Step 4: Bake to Golden Perfection
Bake for 35–40 minutes, or until the crust is golden and the pine nuts are lightly toasted. Let the tart cool completely before removing it from the pan.
Dust generously with powdered sugar before serving.
🍰 Tips for the Perfect Torta della Nonna
Chill your dough: Cold dough makes a flaky, crisp crust.
Don’t rush the custard: Stir constantly and cook slowly to avoid lumps.
Make ahead: This tart tastes even better the next day, once the flavors have had time to meld.
Variation: Some versions use a single pastry base with custard and pine nuts on top — try both styles to find your favorite!
❤️ Why You’ll Love This Recipe
Torta della Nonna is everything a good dessert should be: comforting, flavorful, and beautiful in its simplicity. The combination of buttery pastry and silky custard creates a texture that’s pure bliss.
Whether you serve it with a dusting of powdered sugar and espresso or bring it to a family gathering, this cake is sure to earn you plenty of compliments — and maybe a few happy sighs of “just like Nonna used to make.”
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