Torta del Nonno: Italian Grandpa’s Cake

Torta del Nonno, or “Grandpa’s Cake,” is a delicious Italian dessert that has its roots in Tuscany. This cake is a rich, comforting combination of a buttery pastry crust filled with smooth custard, a hint of pine nuts on top, and a touch of sweetness that’s perfect for any occasion, especially to honor loved ones like grandparents.

From my own personal experience, it’s a beautiful dessert to make for family gatherings, and it’s surprisingly simple for such a special treat. Let me show you how I make Torta del Nonno.

Notes on What to Expect:

This cake will have a delicious balance of creamy custard with a slightly crisp, buttery pastry. The pine nuts give a delightful crunch, and the custard’s richness is perfectly offset by the sweetness of the powdered sugar.

Torta del Nonno Recipe

Ingredients:

For the pastry:

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) butter
• 2 tbsp sugar
• 1 egg
• Pinch of salt

For the custard:

• 1 1/2 cups (350ml) milk
• 3 egg yolks
• 1/2 cup (100g) sugar
• 1/4 cup (30g) cornstarch
• 1 tsp vanilla extract
• 1/4 cup (60g) butter

For the topping:

• Pine nuts, about 1/4 cup (optional)
• Powdered sugar for dusting
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Prep Time: 30 minutes

Equipment Needed:

• 9-inch (23 cm) tart pan
• Rolling pin
• Saucepan
• Whisk
• Mixing bowls
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Method:

1. Prepare the pastry:

• Mix the flour, sugar, and salt in a large bowl.
• Add the butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
• Add the egg and mix to form a dough. If it’s too crumbly, add a teaspoon of water at a time until it comes together.
• Roll out the dough on a floured surface to fit a 9-inch tart pan.
• Refrigerate the dough for 30 minutes to firm up.

2. Bake the pastry shell:

• Preheat the oven to 375°F (190°C).
• Line the chilled dough with parchment paper and add baking weights or dried beans to weigh it down.
• Bake for 12 minutes, then remove the paper and weights and bake for another 5 minutes until lightly golden.
• Let the crust cool completely.

3. Prepare the custard:

• In a saucepan, heat the milk over medium heat.
• In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
• Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling.
• Return the mixture to the saucepan and cook over low heat until it thickens, about 5-7 minutes.
• Remove from heat and whisk in the vanilla extract and butter.
• Pour the custard into a bowl, cover with plastic wrap, and let it cool to room temperature.

4. Assemble the torta:

• Once the pastry shell has cooled, spread the cooled custard evenly into the shell.
• If you like, sprinkle pine nuts over the top for extra texture and flavor.
• Bake the tart for 10 minutes at 350°F (175°C), then let it cool to room temperature.

5. Serve:

• Once the torta has cooled, dust with powdered sugar before serving.

Variations:

• You can substitute the custard with chocolate pastry cream for a richer flavor.
• Add a layer of fruit like sliced strawberries or raspberries for a fresh contrast.
• For a gluten-free version, use almond flour or a gluten-free flour blend.

Tips and Substitutions:

• If you don’t have pine nuts, chopped almonds or hazelnuts can be used.
• If you’re avoiding dairy, substitute the butter and milk with plant-based alternatives like coconut oil and almond milk.
• The pastry dough can be made ahead of time and kept in the fridge for up to 2 days.
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Nutritional Information Per Serving:

• Calories: 400
• Fat: 22g
• Carbs: 50g
• Protein: 5g

I hope this guide has made making Torta del Nonno seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!Torta del Nonno is a delightful treat, and I’m sure your family will love it as much as mine does​

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