If you’re looking for the most loved cake in Italy, there’s a clear favorite: Torta della Nonna (Grandma’s Cake). It’s a timeless classic that Italians adore—and once you make it, you’ll understand why.
🇮🇹 Torta della Nonna – Italian Grandma’s Custard Pie
A delicious shortcrust tart filled with lemony custard cream and topped with pine nuts and powdered sugar.
🍰 Ingredients
For the shortcrust pastry (Pasta Frolla):
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) sugar
- 1/2 cup (115g) unsalted butter (cold, cut in cubes)
- 1 egg + 1 egg yolk
- Zest of 1 lemon
- Pinch of salt
For the custard cream:
- 2 cups (500ml) whole milk
- 1/2 cup (100g) sugar
- 4 egg yolks
- 1/4 cup (30g) cornstarch
- Zest of 1 lemon
- 1 tsp vanilla extract (optional)
Topping:
- 1/4 cup (30g) pine nuts
- Powdered sugar for dusting
👩🍳 Instructions
- Make the pastry:
- Mix flour, sugar, lemon zest, and salt.
- Rub in the butter until crumbly.
- Add egg and yolk. Mix until it forms a dough.
- Wrap and chill in the fridge for 30 minutes.
- Make the custard:
- Heat milk with lemon zest (and vanilla if using).
- In a bowl, whisk yolks, sugar, and cornstarch.
- Slowly pour hot milk into the yolk mixture while whisking.
- Return to pot and cook over low heat until thickened.
- Let it cool with plastic wrap touching the surface.
- Assemble:
- Roll out 2/3 of the dough and line a tart pan.
- Fill with custard.
- Cover with remaining dough or leave it open (traditional versions vary).
- Sprinkle pine nuts on top.
- Bake:
- 180°C / 350°F for 35–40 minutes until golden.
- Cool & Serve:
- Let it cool completely.
- Dust with powdered sugar.
💡 Tips:
- Toast the pine nuts lightly before adding for extra flavor.
- You can add a touch of limoncello to the custard for a grown-up twist.
Once you make Torta della Nonna, it will absolutely become a weekly ritual. Let me know if you want a chocolate version or a no-bake alternative!