Torta Della Nonna (Classic Italian Custard Pie Dessert)

Torta Della Nonna (or Italian Custard Pie) is a great classic of Italian home baking from the 80s and 90s, still offered today by many restaurants and appreciated by adults and children. It is a filled tart made of two crumbly shortcrust pastry shells and a fragrant custard filling, decorated on the surface with pine nuts and powdered sugar.

It is precisely the double consistency, crunchy on the outside and enveloping in the heart, that makes it so irresistible: ideal for breakfast, together with a glass of juice, or for a delicious snack, it will also be perfect as a dessert at the end of a meal on the occasion of a special dinner, accompanied by a small glass of fortified wine or a cup of espresso coffee.

The recipe we're giving you today is the classic version, whose procedure is easy even for the less experienced.

What is Torta Della Nonna? Origins and History

Torta della Nonna, or "Grandmother’s Cake," is a beloved Italian dessert with roots in the Tuscan region. Despite its name suggesting a homemade, traditional recipe passed down through generations, its origins are often attributed to Florentine chefs rather than grandmothers. Legend has it that the dessert was first created in the early 20th century by a chef in Florence who sought to impress diners with a simple yet elegant pastry. The classic recipe consists of a delicate shortcrust pastry (pasta frolla) filled with rich, velvety custard and topped with pine nuts and powdered sugar. Over time, it became a staple in Tuscan bakeries and homes, with regional variations emerging across Italy, such as versions incorporating chocolate or ricotta. Today, Torta della Nonna remains a symbol of comfort and tradition, embodying the warmth of Italian home cooking and the country’s deep appreciation for simple, high-quality ingredients.

Pro Tips for The Best Torta Della Nonna

• Use fresh eggs, real vanilla, whole milk, and 00 flour for the best flavor and texture.
• Keep butter cold, avoid over-kneading, and chill the dough for at least 30 minutes.
• Stir continuously over low heat to prevent curdling and let it cool completely before assembling.
• Pre-bake with parchment and weights for 10-15 minutes to avoid a soggy bottom.
• Lightly toast the pine nuts before baking for extra flavor and a golden finish.
• Chill in the fridge for a few hours before slicing for a firm, creamy texture.

What Does Torta Della Nonna Taste Like?

Torta della Nonna has a delicate balance of textures and flavors. The buttery shortcrust pastry is crisp yet tender, contrasting with the smooth, creamy custard filling. The custard is rich but light, with a subtle hint of vanilla and lemon zest for a refreshing touch. The toasted pine nuts add a nutty crunch, while the dusting of powdered sugar gives a slight sweetness.

Do I Need to Blind Bake the Crust First?

Yes, blind baking the crust is recommended to prevent a soggy bottom. Pre-baking for 10-15 minutes with parchment paper and weights helps create a crisp, firm base that holds the custard filling without getting too soft.

Can I Use Another Nut Instead of Pine Nuts?

Yes! If you don’t have pine nuts, you can substitute them with slivered almonds, chopped hazelnuts, or crushed pistachios. These alternatives add a similar nutty crunch while complementing the custard’s flavor.

Can I Make Torta Della Nonna in Advance?

Yes! Torta della Nonna can be made 1-2 days in advance. Store it in the fridge to let the flavors meld and the custard set properly. Dust with powdered sugar just before serving for the best presentation.

Does Torta Della Nonna Freeze Well?

Yes, you can freeze Torta della Nonna! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight and dust with powdered sugar before serving for the best texture.

How to Store Torta Della Nonna

Storeleftovers in an airtight container in the fridge for up to 3 days. Cover well to prevent the custard from absorbing odors. Serve chilled or let it sit at room temperature for a few minutes before enjoying.

How to Make Torta Della Nonna

Start with the shortcrust pastry: cut the butter into cubes, add the flour and work it in a mixer, with the shortcrust pastry hook, until you obtain a sandy mixture.

Add the sugar, the grated lemon zest and a pinch of salt, mix for a few more moments, then start incorporating the eggs, a little at a time, continuing to mix with the leaf.

You should get a compact but soft dough. Wrap it in cling film and let it rest in the fridge, while you prepare the filling.

Pour the milk and the grated zest of a lemon into a saucepan and place over low heat to heat.

Meanwhile, collect the egg yolks, the sugar and the cornstarch in a bowl, then work them with a whisk to create a smooth and homogeneous cream.

Pour some of the hot milk into the bowl and mix with the whisk, so as to dilute the mixture.

Transfer everything into the saucepan with the rest of the milk and continue stirring over low heat.

In the end, you should obtain a smooth, full-bodied but not excessively dense cream: we therefore suggest that you do not cook it too much. Move it to a glass bowl, cover it with a sheet of cling film in contact and leave it to cool.

Divide the pastry into 2 equal parts and roll out the first half between two sheets of baking paper in a thin layer of about 0.5cm.

Line a 22cm diameter cake tin, already buttered and floured, with the shortcrust pastry disc, then prick the base with a fork to prevent it from swelling during cooking.

Fill the shortcrust pastry base with the custard, leveling the surface with a spatula.

Roll out the second pastry disc and place it on the filling, then trim the edges with a knife.

Brush the surface with a beaten egg, then sprinkle with pine nuts and bake the pie in a static oven preheated to 350°F/175°C for 40-45 minutes.

Take it out of the oven when it is golden brown and let it cool completely before removing it from the mold.

Once cooled, place the cake on a tray or cake stand and sprinkle it with powdered sugar.

Enjoy!