A Timeless Italian Classic: Torta della Nonna
Torta della Nonna, or “Grandmother’s Cake,” is a beloved Italian dessert that carries the essence of family traditions and warmth.
Known for its delicate shortcrust pastry and velvety custard filling, this cake is a comforting treat that’s perfect for any occasion, from casual family gatherings to festive celebrations.
The name “Torta della Nonna” reflects the traditional, homemade quality of this dessert, often made with care and love by grandmothers across Italy.
Ingredients
For the shortcrust pastry:
250g all-purpose flour
100g cold unsalted butter, cubed
75g granulated sugar
1 whole egg
1 tsp baking powder
A pinch of salt
Zest of 1 lemon (optional but recommended)
For the custard filling:
500ml whole milk
4 egg yolks
100g sugar
40g cornstarch
1 tsp vanilla extract
Optional toppings:
Pine nuts (traditional)
Powdered sugar (for dusting)
Instructions
Start by preparing the shortcrust pastry. In a large bowl, combine the flour, sugar, and a pinch of salt. Add the cold.
cubed butter to the mixture and rub it in with your fingertips until the mixture resembles breadcrumbs. You can also use a food processor for this step, pulsing the butter and flour together.
Add the egg to the mixture, along with the baking powder and lemon zest, if using. Mix everything together to form a dough, being careful not to overwork it.
Once combined, wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to firm up.
While the dough chills, make the custard filling. In a medium saucepan, heat the milk over medium heat until it is just about to boil, then remove it from the heat.
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and smooth.
Add the cornstarch to the egg mixture and whisk until fully incorporated. Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
Once combined, pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens to a custard-like consistency.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the custard to cool slightly before proceeding with the assembly.
Preheat your oven to 180°C (350°F). Roll out the chilled shortcrust pastry on a lightly floured surface until it is large enough to line a tart pan.
Gently press the dough into the pan, trimming any excess. Prick the bottom with a fork to prevent it from puffing up during baking.
Pour the custard filling into the prepared pastry shell, smoothing it out evenly. If you like, sprinkle pine nuts over the top for added texture and flavor.
Bake the tart for about 30-35 minutes or until the pastry is golden and the custard has set.
Once the Torta della Nonna has cooled, dust it with powdered sugar and serve. It’s best enjoyed at room temperature, allowing the flavors to meld together beautifully.
How to Make
Making Torta della Nonna is an artful balance of patience and simplicity. The key is to use cold butter for the pastry to ensure that it remains flaky and tender.
When mixing the dough, handle it gently to avoid overworking it. A light touch is all that’s needed to bring the ingredients together into a smooth, cohesive dough.
For the custard, make sure to whisk the egg mixture well before adding the hot milk. This helps prevent the eggs from scrambling when the milk is added.
As the custard cooks, keep stirring to ensure it doesn’t stick to the pan or form lumps. The consistency should be thick but smooth, a luscious texture that will hold up inside the pastry shell.
Once the tart is baked, let it cool down completely before serving. This gives the custard a chance to set and makes it easier to slice.
Torta della Nonna can be served as is or topped with a light dusting of powdered sugar for a classic finish.
Variations
While the traditional Torta della Nonna calls for a simple custard filling, there are several variations to suit different tastes.
For a more citrusy twist, you can add a splash of lemon juice or orange zest to the custard. This will give the dessert a refreshing tang that balances the richness of the custard.
Some versions of Torta della Nonna also incorporate a layer of jam or fruit preserves beneath the custard filling.
Apricot or raspberry jam pairs beautifully with the pastry and custard, offering an extra layer of sweetness and tartness.
If you’re looking to add more texture to the cake, consider sprinkling crushed amaretti cookies on top before baking.
This adds a nutty, almond flavor that complements the custard nicely. Alternatively, a handful of slivered almonds or hazelnuts can be sprinkled over the top for an extra crunch.
In addition to the pine nuts, you could experiment with other nuts, such as pistachios, which provide a distinctive flavor and vibrant color contrast to the golden pastry.
If you’re feeling adventurous, you can infuse the custard with different flavorings like cinnamon, vanilla bean, or even a splash of liqueur like amaretto or rum.
These additions will take the flavor profile in a new direction, making your Torta della Nonna even more unique.
For those who prefer a lighter, dairy-free version, you can substitute the whole milk with a plant-based milk such as almond or oat milk.
However, you’ll need to adjust the thickness of the custard with a bit more cornstarch to achieve the right consistency.
For a more decadent dessert, consider serving Torta della Nonna with a dollop of whipped cream or a scoop of vanilla ice cream on the side. This extra indulgence makes the cake even more luxurious.
Tips
When making the shortcrust pastry, always ensure the butter is cold. If you don’t have a food processor.
you can use a pastry cutter or your hands to incorporate the butter into the flour. This will help create that signature flaky texture.
If you’re short on time, you can prepare the custard filling in advance. It keeps well in the fridge for a couple of days, so you can simply assemble the tart when you’re ready.
For a more even cooking, use a blind-baking technique for the pastry. Line the tart shell with parchment paper and add pie weights or dried beans to prevent the crust from rising during baking.
Don’t rush the chilling process of the dough. Allowing it to rest in the fridge ensures the pastry is easier to handle and results in a crispier texture once baked.
If the custard becomes lumpy while cooking, don’t panic! Simply whisk it vigorously to smooth it out again. If it’s still problematic, you can strain it through a fine sieve to remove any lumps.
For a more professional-looking tart, use a tart ring instead of a tart pan. This allows for a cleaner, more polished edge on the pastry once it’s baked.
Make sure to let the tart cool completely before dusting with powdered sugar. If you add the sugar while the tart is still warm, it may melt into the custard, making it less visually appealing.
Conclusion
Torta della Nonna is a quintessential Italian dessert that brings together the best of both pastry and custard.
It’s a timeless recipe that not only offers a delightful treat but also carries with it the love and tradition of generations past.
Whether you stick to the classic version or experiment with variations, this dessert is sure to bring comfort and joy to all who taste it.
Whether for a special family gathering or an afternoon treat, Torta della Nonna stands as a symbol of the beauty and simplicity of Italian home baking.
Once you’ve made it, you’ll understand why this dessert has stood the test of time, offering a taste of Italy’s heartwarming culinary heritage.