Torta della Nonna is a classic Italian custard tart made with sweet shortcrust pastry, creamy Italian pastry cream (crema pasticcera) and finished with toasted pine nuts. It’s an elegant, timeless dessert perfect for any occasion.
Torta della Nonna, literally “Grandmother’s cake,” is a beloved Italian dessert. The combination of a crisp lemon-scented sweet shortcrust pastry and a rich vanilla custard makes it irresistible.
The tart traditionally has a pastry lid, resembling a pie, though many modern versions—including this one—are left open on top to showcase the creamy filling and pine nut garnish. If you prefer a pastry top, this recipe yields enough dough to cover the tart.
What you need to make it
The essential component is the Italian pastry cream (crema pasticcera), a thick vanilla custard that can be flavored with lemon zest or liqueur. It’s the same filling used in many Italian pastries and doughnuts.
Other basic ingredients include flour, eggs, butter, vanilla and milk. The photos above show the components; the full quantities are listed in the recipe card below.
How to make Torta della Nonna – step by step
How to make the filling (Crema Pasticcera)
Warm the milk and vanilla in a saucepan, then set aside.
In a bowl, whisk the egg yolks with the sugar until combined. Stir in the cornstarch until smooth.
Slowly temper the egg mixture by pouring the warm milk into the yolks while whisking constantly. Make sure the milk is warm but not scalding to avoid scrambling the eggs.
Return the combined mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon. Cook for about 10 minutes until the cream is thick and smooth.
When thickened, transfer the pastry cream to a clean bowl and press plastic wrap directly on its surface to prevent a skin from forming. Once cooled to room temperature, chill in the refrigerator until ready to use.
How to make the pastry (Pasta Frolla)
Sift the flour into a large bowl, add the sugar, baking powder, salt and lemon zest, then mix to combine.
Add the cold, cubed butter and the egg, cutting them into the dry ingredients with a pastry scraper or spatula until the mixture forms coarse crumbs.
Bring the mixture together by hand to form a smooth dough, wrap it in plastic and refrigerate for 30 minutes to 1 hour to firm up.
On a floured surface, roll the chilled dough to about 1/4 inch (1/2 cm) thickness. Grease a 7–8 inch tart pan and line it with the pastry, trimming any excess. Prick the base with a fork and chill for another 30 minutes before filling.
How to assemble and bake
Preheat the oven to 350°F (180°C).
Soak the pine nuts in water briefly (about 5 minutes) to reduce the chance of them browning too quickly during baking.
Fill the chilled pastry case with the cooled pastry cream, smoothing the surface, then scatter the pine nuts evenly over the top.
Bake for about 50 minutes, or until the pastry is golden and the top is slightly set. Remove from the oven and allow the tart to rest for 5 minutes before removing it from the pan. Transfer to a cooling rack and cool completely so the custard sets.
Top tips and recipe FAQs
- Prep in advance: Both the pastry cream and shortcrust pastry can be made ahead and stored separately in the refrigerator for 4–5 days.
- Use full-fat milk: Whole milk yields a richer, creamier pastry cream; lower-fat milk won’t thicken as well.
- Cold butter: Use cold, cubed butter for the best shortcrust texture.
- Pine nuts: Soaking them briefly helps prevent rapid browning in the oven.
- Let it cool: Allow the tart to cool completely so the custard fully sets before serving.
No. For this recipe blind baking isn’t necessary unless you use an especially wet filling such as fresh fruit.
Stored in the fridge, the tart keeps for about 4–5 days, though the pastry may soften after a day or two.
Freezing is not recommended. Pastry cream can separate and change texture after freezing.
More Italian desserts you might like
- Crostata di Frutta – Italian fresh fruit tart with pastry cream
- Bomboloni – Italian custard-filled doughnuts
- Tiramisu – Authentic recipe
- White Chocolate Panna Cotta
- Mini Cannoli – perfect for parties
- Affogato – coffee and ice cream dessert
If you try this Torta della Nonna or any other recipe, please leave a comment to share how it turned out. I love hearing from readers and welcome feedback and questions.
Torta della Nonna
By Emily
Equipment
- 7–8 inch tart pan
Ingredients
Shortcrust pastry (Pasta Frolla)
- 2 cups flour (00 or all-purpose, 250g)
- 1/2 cup caster sugar (80g)
- 8.5 tbsp cold butter, cubed (120g)
- 1 large egg
- Zest of 1 lemon
- 1/4 tsp baking powder
- Pinch of salt
Pastry cream (Crema Pasticcera)
- 5 egg yolks
- 2.5 cups milk (590ml)
- 1/4 cup cornstarch (30g)
- 1/3 cup sugar (70g)
- 1/2 tsp vanilla paste or 1 vanilla bean
Topping
- 1/4 cup pine nuts (30g)
- Confectioners’ sugar for dusting
Instructions
To make the pastry cream filling
- Warm the milk with the vanilla, then set aside.
- Whisk egg yolks and sugar until combined, then mix in cornstarch.
- Temper the eggs by slowly whisking in the warm milk, then return the mixture to the saucepan.
- Cook on low, stirring constantly, until very thick, about 10 minutes.
- Transfer to a bowl and press plastic wrap onto the surface. Cool completely and refrigerate.
To make the pastry
- Sift flour into a bowl and add the dry ingredients and lemon zest.
- Add the egg and cold butter, cutting into crumbs, then bring together into a dough.
- Wrap and chill for 30 minutes to 1 hour.
- Roll out to 1/4 inch (1/2 cm), line a greased tart pan, trim edges and prick the base.
- Chill the lined tart case for 30 minutes before filling.
To assemble
- Preheat oven to 350°F (180°C).
- Soak pine nuts for 5 minutes.
- Fill the chilled pastry case with cooled pastry cream and spread evenly.
- Scatter pine nuts on top and bake for about 50 minutes until slightly golden.
- Let rest 5 minutes, unmold, and cool completely on a rack. Serve at room temperature or chilled.
Notes
- Vanilla: You can use 1 vanilla pod (scraped) instead of vanilla paste, or 1 tsp vanilla extract.
- Prep in advance: Pastry cream and pastry store well separately in the fridge for 4–5 days.
- Full fat milk: Use whole milk for the creamiest texture.
- Use cold butter: Keeps the pastry tender and flaky.
- Pine nuts: Soak briefly to prevent quick browning in the oven.
- Let it cool: Cooling ensures the custard sets properly before serving.
Nutrition
Carbohydrates: 35 g |
Protein: 6 g |
Fat: 14 g
Nutrition information is automatically calculated and should be used as an approximation.