If you ask any Italian what dessert tastes like home, they’ll likely smile and say, Torta della Nonna. Literally translated as “Grandmother’s Cake,” this beloved classic brings together a tender, buttery crust and creamy lemon custard — all finished with a golden layer of pine nuts and powdered sugar.
It’s rustic, refined, and utterly comforting — the kind of dessert that turns simple ingredients into something unforgettable.
Table of Contents
Why You’ll Love This Torta della Nonna
Torta della Nonna is that perfect balance of creamy and crisp, with a hint of citrus and nostalgia baked into every slice.
- Buttery, tender pastry crust filled with rich custard
- Lightly sweet and beautifully balanced with lemon zest
- A timeless Italian dessert that looks as good as it tastes
- Perfect for Sunday dinners, holidays, or afternoon coffee
- Make-ahead friendly and keeps well for days
When I first baked this, I remembered my mom’s knack for turning humble ingredients into something special on her food truck. She wasn’t Italian, but she cooked with the same heart.
This dessert reminds me of her — honest, homey, and sweet in the simplest way. Much like my Burnt Basque Cheesecake, it’s proof that real flavor comes from patience and care, not perfection.
Ingredients You’ll Need
This classic dessert calls for just a few pantry staples — butter, eggs, sugar, and milk — transformed into pure Tuscan magic.
For the Pastry
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- A pinch of salt
For the Custard
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ⅓ cup cornstarch
- Zest of 1 lemon
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For Topping
- Pine nuts or sliced almonds (to taste)
- Powdered sugar (for dusting)
Optional Add-Ons or Substitutes
- Substitute almonds for pine nuts for a nuttier twist
- Add orange zest for a brighter flavor profile
- Use almond extract instead of vanilla for a subtle nuttiness
- For a dairy-free version, use plant-based butter and milk
- Swap cornstarch with flour for a softer custard texture
Step-by-Step Instructions
Making Torta della Nonna is easier than it looks — it just takes a little love and patience.
- Prepare the pastry dough: In a bowl, combine flour, sugar, and salt. Add cold butter cubes and rub between your fingers until it resembles coarse crumbs. Mix in egg, yolk, and vanilla until the dough just comes together. Wrap and chill for 30 minutes. (Jake’s tip: Don’t overmix — that’s how you keep the crust flaky.)
- Make the custard: In a saucepan, heat milk with lemon zest until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk into the egg mixture, whisking constantly. Return to the pan and cook on medium until thick. Stir in butter and vanilla. Let cool completely.
- Roll the dough: Preheat oven to 350°F (175°C). Roll out two-thirds of the dough into a circle to fit a 9-inch tart pan. Press into the pan and trim excess.
- Assemble: Fill with cooled custard, then roll out the remaining dough for the top. Lay it gently over the custard and seal the edges. Sprinkle pine nuts evenly across the surface.
- Bake: Bake for 35–40 minutes, or until golden and firm to the touch. Let cool completely before dusting with powdered sugar.
- Serve: Slice into wedges and serve at room temperature or slightly chilled.
Quick Reminders:
- Chill your dough — it helps maintain structure.
- Whisk the custard constantly to prevent lumps.
- Don’t rush the cooling — it sets the texture.
- Use real butter for that classic, melt-in-your-mouth crumb.
Expert Tips for Success
A few tricks make this Italian classic bakery-perfect every time.
- Chill the dough before baking to prevent shrinkage.
- Toast pine nuts lightly before topping for richer flavor.
- Let the custard cool completely before filling.
- Use a zester, not a grater, for fine lemon zest.
- Dust with sugar just before serving for the prettiest finish.
- Serve it the next day — the flavors deepen overnight.
If you love bright, citrus-forward desserts, try my Persian Orange Cake next. It shares that same sunshiney sweetness and pairs beautifully with espresso or tea.
Serving Suggestions
Torta della Nonna shines on its own, but a few pairings make it even more irresistible.
- Serve chilled with a sprinkle of powdered sugar
- Add a spoonful of whipped cream or mascarpone
- Pair with espresso or cappuccino for an Italian-style afternoon treat
- Garnish with fresh berries for color and freshness
- Pair alongside Cherry Amaretto Tiramisu for a stunning dessert duo
- Warm slightly and top with a drizzle of honey or caramel for a cozy twist
It’s the kind of dessert you’ll proudly serve at dinner parties — elegant but never fussy.
Storing and Reheating
How to Store It
- Store covered in the refrigerator for up to 4 days.
- Wrap tightly in plastic or place in an airtight container.
- Avoid stacking slices — the custard can smear.
How to Reheat It
- Best enjoyed chilled or at room temperature.
- For a just-baked feel, warm slices briefly (10 seconds) in the microwave.
This tart holds beautifully in the fridge and tastes even better the next day as the lemon flavor deepens.
Nutrition (Per Slice)
- Calories: 365 kcal
- Carbohydrates: 43 g
- Protein: 6 g
- Fat: 19 g
- Saturated Fat: 11 g
- Cholesterol: 140 mg
- Sodium: 85 mg
- Fiber: 1 g
- Sugar: 22 g
- Vitamin A: 650 IU
- Calcium: 65 mg
- Iron: 1.5 mg
Each bite offers that perfect harmony — buttery pastry, velvety custard, and a delicate crunch of pine nuts.
Frequently Asked Questions
Can I make Torta della Nonna ahead of time?
Yes — it actually tastes better the next day after the flavors have melded together.
Why is my crust too hard?
The dough was likely overmixed or had too much flour added. Mix only until it comes together.
Can I use store-bought pastry?
Absolutely — just make sure it’s an all-butter crust for authentic flavor.
Final Thoughts
This Italian Torta della Nonna captures everything I love about home-style baking — simple ingredients, a little patience, and a whole lot of heart. It’s the kind of dessert that feels like a warm hug from someone who’s been cooking for generations.
- Use fresh lemon zest — it makes all the difference.
- Let the custard cool completely before assembling.
- Enjoy it slowly, preferably with coffee and good company.
If you want to expand your Italian dessert repertoire, try my Blackberry Velvet Cake next — it’s just as rich, but with a fruity twist that complements this classic beautifully.
Torta della Nonna
Ingredients
Equipment
Method
- Combine flour, sugar, and salt in a bowl. Add diced cold butter and rub until coarse crumbs form. Mix in egg, yolk, and vanilla until dough forms. Chill for 30 minutes.
- For the custard, heat milk with lemon zest until simmering. In a bowl, whisk yolks, sugar, and cornstarch. Slowly whisk in warm milk. Return to pan and cook until thick. Stir in butter and vanilla. Let cool.
- Preheat oven to 350°F (175°C). Roll out ⅔ of dough to fit a 9-inch tart pan. Press in and trim edges.
- Fill crust with cooled custard. Roll out remaining dough and place over filling. Seal edges. Sprinkle with pine nuts or sliced almonds.
- Bake 35–40 minutes until golden and set. Cool completely before dusting with powdered sugar.
Nutrition
Notes
- Almonds can be used instead of pine nuts.
- Let the custard fully cool before assembly.
- Best served the next day when flavors deepen.
