Torta della Nonna con Crema Pasticcera e Pinoli (Grandma's Cake with Custard and Pine Nuts Story of the Dish)
- Jul 31
- 3 min read
Updated: 2 days ago
Story of the Dish
Torta della Nonna is one of the most iconic desserts in Italian pastry, despite its relatively modern origins. Contrary to what its name suggests, this cake was not created by a grandmother but by a Florentine pastry chef during the first half of the twentieth century. According to tradition, a customer challenged the chef to invent a new dessert using simple, everyday ingredients. The result was so comforting and familiar that people began calling it Torta della Nonna—Grandmother's Cake—as if it had always belonged on every Italian family's table.
Its beauty lies in its simplicity: two delicate layers of buttery pasta frolla filled with silky vanilla pastry cream, topped with toasted pine nuts and finished with a generous dusting of powdered sugar. Every bite combines crisp pastry, rich custard, and the unmistakable aroma of toasted pinoli.
Today, Torta della Nonna is found throughout Italy, especially in Tuscany, where it remains one of the most requested desserts in bakeries, pastry shops, and Sunday family lunches.
Ingredients
Serves: 10–12
For the Pasta Frolla
3¾ cups (470 g) all-purpose flour
1 cup (225 g) cold unsalted butter, cubed
1 cup (200 g) granulated sugar
2 large whole eggs
1 egg yolk
Zest of 1 organic lemon
1 tsp vanilla extract
1 tsp baking powder
Pinch of fine sea salt
For the Pastry Cream
4 cups (950 ml) whole milk
6 large egg yolks
¾ cup (150 g) granulated sugar
½ cup (60 g) cornstarch
1 vanilla bean (or 2 tsp pure vanilla extract)
Lemon peel (without the white pith)
For Finishing
⅓ cup (45 g) pine nuts
Powdered sugar
Preparation
Begin by preparing the pasta frolla. Place the flour, sugar, baking powder, and salt into a large bowl. Rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the eggs, egg yolk, vanilla, and lemon zest. Mix only until a smooth dough forms. Avoid overworking the dough, as this would develop gluten and make the crust tough.
Wrap the dough in plastic wrap and refrigerate for at least one hour.
Meanwhile, prepare the pastry cream.
Heat the milk with the vanilla bean and lemon peel until just below a simmer. Remove from the heat and allow the flavors to infuse for several minutes.
In another bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking constantly.
Return everything to the saucepan and cook over medium-low heat, stirring continuously with a whisk until the cream becomes thick, silky, and glossy.
Transfer the cream to a shallow dish, cover it directly with plastic wrap touching the surface, and allow it to cool completely.
Preheat the oven to 350°F (175°C).
Roll out two-thirds of the chilled dough and line a buttered 9-inch (23 cm) springform pan, covering both the bottom and the sides.
Spread the cold pastry cream evenly over the crust.
Roll out the remaining dough and carefully place it over the filling. Seal the edges gently.
Brush the surface lightly with a little milk or egg wash.
Scatter the pine nuts evenly over the top.
Bake for 40–45 minutes, or until the pastry becomes beautifully golden and the pine nuts are lightly toasted.
Allow the cake to cool completely before unmolding.
Finish with a generous dusting of powdered sugar immediately before serving.
Wine Pairing
Torta della Nonna pairs beautifully with:
Vin Santo del Chianti
Moscato d'Asti
Passito di Pantelleria
Espresso or cappuccino for an authentic Italian finish
Chef Tips
Always let the pastry cream cool completely before filling the tart to keep the crust crisp.
Toast the pine nuts lightly before baking for a deeper, more aromatic flavor.
Rest the finished cake for several hours—or even overnight. The flavors become more balanced, and the pastry reaches its ideal texture.
Use real vanilla bean whenever possible. Its aroma makes a noticeable difference in a dessert built on such simple ingredients.
Dust with powdered sugar only just before serving to keep the surface fresh and elegant.
— Chef Gianluca
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