Torta della Nonna Recipe Guide

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Torta della Nonna

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• 7–8-inch tart pan
• Mixing bowls
• Rolling Pin
• Wooden spoon
• Plastic wrap
• Saucepan

Ingredients

  

• Ingredients
• For the Pastry Pasta Frolla:
• 250 g 2 cups all-purpose or 00 flour
• 80 g ½ cup caster sugar
• 120 g 8.5 tbsp cold butter, cubed
• 1 large egg
• Zest of 1 lemon
• ¼ tsp baking powder
• Pinch of salt
• For the Pastry Cream Crema Pasticcera:
• 5 egg yolks
• 590 ml 2.5 cups milk
• 30 g ¼ cup cornstarch
• 70 g ⅓ cup sugar
• ½ tsp vanilla paste or 1 vanilla bean
• For the Topping:
• 30 g ¼ cup pine nuts
• Powdered sugar for dusting

Instructions

 

• Step-by-Step Method
• Prepare the Pastry Cream:
• Heat milk and vanilla in a saucepan until warm. Set aside.
• Whisk egg yolks and sugar in a bowl until smooth, then mix in cornstarch.
• Gradually whisk in the warm milk, ensuring it doesn’t scramble the eggs.
• Pour back into the saucepan and cook on low heat, stirring continuously, until thickened (about 10 minutes).
• Transfer to a bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate once cooled.
• Make the Pastry Dough:
• Sift flour into a bowl, add sugar, baking powder, lemon zest, and salt. Mix well.
• Add butter and egg, mixing until the mixture resembles crumbs.
• Knead until smooth, wrap in plastic, and refrigerate for 30 minutes to 1 hour.
• Assemble the Tart:
• Preheat the oven to 180°C (350°F).
• Roll the chilled pastry on a floured surface to ¼ inch thickness.
• Line the tart pan with the pastry, trimming excess edges, and prick the base with a fork. Chill for another 30 minutes.
• Fill the pastry shell with the prepared custard, smooth the surface, and sprinkle pine nuts over the top.
• Bake and Serve:
• Bake for 50 minutes, until golden.
• Let the tart cool in the pan for 5 minutes before transferring it to a wire rack.
• Dust with powdered sugar before serving.
• Variations & Tips
• Gluten-Free Option: Substitute flour with a gluten-free blend.
• Dairy-Free: Use almond milk or oat milk for the pastry cream and plant-based butter for the pastry.
• Nut-Free: Replace pine nuts with shredded coconut or omit entirely.
• Zest Flavor Boost: Add orange zest for a citrusy twist.

Keyword Torta della Nonna

Torta della Nonna is a beloved Italian dessert originating from Tuscany, specifically Florence, known for its rich pastry cream filling (crema pasticcera), encased in a buttery shortcrust pastry (pasta frolla), and topped with pine nuts. It translates to “Grandmother’s Cake,” symbolizing comfort and tradition.

Let me show you how I make this classic Italian tart, based on my overall experience and insights gained from crafting this delightful dessert.

What to Expect

The tart should have a tender, buttery crust with a smooth, velvety custard. The pine nuts add a nutty crunch, while the powdered sugar complements the creamy filling with a touch of sweetness.

Overview

• Prep Time: 1 hour 30 minutes
• Cook Time: 50 minutes
• Time to Stand: 1 hour (chilling the dough and cooling the tart)
• Total Time: 3 hours 20 minutes
• Ease of Cooking: Intermediate
• Servings: 12 slices
• Calories: ~280 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert
• Equipment Needed:
  • 7–8-inch tart pan
  • Mixing bowls
  • Rolling pin
  • Wooden spoon
  • Plastic wrap
  • Saucepan
  • > Go get the must-have equipment and ingredients for making a Savory  #Torta della Nonna now.

Ingredients

For the Pastry (Pasta Frolla):

• 250g (2 cups) all-purpose or 00 flour
• 80g (½ cup) caster sugar
• 120g (8.5 tbsp) cold butter, cubed
• 1 large egg
• Zest of 1 lemon
• ¼ tsp baking powder
• Pinch of salt

For the Pastry Cream (Crema Pasticcera):

• 5 egg yolks
• 590ml (2.5 cups) milk
• 30g (¼ cup) cornstarch
• 70g (⅓ cup) sugar
• ½ tsp vanilla paste or 1 vanilla bean

For the Topping:

• 30g (¼ cup) pine nuts
• Powdered sugar for dusting
• > Go get the must-have equipment and ingredients for making a Savory  #Torta della Nonna now.

Step-by-Step Method

1. Prepare the Pastry Cream:

1. Heat milk and vanilla in a saucepan until warm. Set aside.
2. Whisk egg yolks and sugar in a bowl until smooth, then mix in cornstarch.
3. Gradually whisk in the warm milk, ensuring it doesn’t scramble the eggs.
4. Pour back into the saucepan and cook on low heat, stirring continuously, until thickened (about 10 minutes).
5. Transfer to a bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate once cooled.

2. Make the Pastry Dough:

1. Sift flour into a bowl, add sugar, baking powder, lemon zest, and salt. Mix well.
2. Add butter and egg, mixing until the mixture resembles crumbs.
3. Knead until smooth, wrap in plastic, and refrigerate for 30 minutes to 1 hour.

3. Assemble the Tart:

1. Preheat the oven to 180°C (350°F).
2. Roll the chilled pastry on a floured surface to ¼ inch thickness.
3. Line the tart pan with the pastry, trimming excess edges, and prick the base with a fork. Chill for another 30 minutes.
4. Fill the pastry shell with the prepared custard, smooth the surface, and sprinkle pine nuts over the top.

4. Bake and Serve:

1. Bake for 50 minutes, until golden.
2. Let the tart cool in the pan for 5 minutes before transferring it to a wire rack.
3. Dust with powdered sugar before serving.

Variations & Tips

• Gluten-Free Option: Substitute flour with a gluten-free blend.
• Dairy-Free: Use almond milk or oat milk for the pastry cream and plant-based butter for the pastry.
• Nut-Free: Replace pine nuts with shredded coconut or omit entirely.
• Zest Flavor Boost: Add orange zest for a citrusy twist.
• > Go get the must-have equipment and ingredients for making a Savory  #Torta della Nonna now.

Nutritional Information Per Serving

• Calories: ~280 kcal
• Carbohydrates: ~35g
• Protein: ~6g
• Fat: ~12g

I hope this guide has made making Torta della Nonna seem a little less daunting! Have you tried this dessert before? Please, be honest, and let me know in the comments below. I love hearing from real people like you, so leave your honest feedback!