Torta della Nonna, or Italian Grandma’s Cake, is a classic Tuscan dessert that embodies the warmth and tradition of Italian home baking. This delightful cake features a buttery shortcrust pastry filled with a rich, creamy custard and topped with toasted pine nuts and powdered sugar. The contrast between the crumbly pastry and the smooth, luscious filling makes this cake a timeless favorite, perfect for family gatherings or a comforting treat with coffee.
Ingredients:
For the Shortcrust Pastry:
- All-Purpose Flour – 2 cups
- Granulated Sugar – ½ cup
- Unsalted Butter – 1 stick (cold, cubed)
- Eggs – 1 whole + 1 yolk
- Lemon Zest – ½ teaspoon
- Salt – ¼ teaspoon
- Baking Powder – ½ teaspoon
For the Custard Filling:
- Whole Milk – 2 cups
- Egg Yolks – 4
- Granulated Sugar – ½ cup
- Cornstarch – 3 tablespoons
- Vanilla Extract – 1 teaspoon
- Lemon Zest – ½ teaspoon
For the Topping:
- Pine Nuts – ¼ cup
- Powdered Sugar – for dusting
Instructions:
- Prepare the Shortcrust Pastry
- In a large bowl, mix flour, sugar, salt, and baking powder.
- Add cold butter and rub it into the flour until the mixture resembles coarse crumbs.
- Stir in egg, egg yolk, and lemon zest, kneading gently until a dough forms.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Make the Custard Filling
- In a saucepan, heat milk with vanilla extract and lemon zest until warm but not boiling.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the warm milk into the egg mixture, whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Transfer the custard to a bowl, cover with plastic wrap, and let it cool.
- Assemble the Cake
- Preheat the oven to 350°F (175°C).
- Roll out two-thirds of the pastry dough and press it into a 9-inch tart pan, trimming excess edges.
- Pour the cooled custard into the pastry shell, spreading evenly.
- Roll out the remaining dough and place it over the custard, sealing the edges.
- Sprinkle pine nuts on top.
- Bake and Finish
- Bake for 40-45 minutes, or until the crust is golden brown.
- Let the cake cool completely before dusting with powdered sugar.
This Italian Grandma’s Cake is a comforting, nostalgic dessert that brings the essence of traditional Italian baking to your kitchen. Serve it with espresso or tea for a truly authentic experience! 🍰🇮🇹
For more variations, check out this recipe or explore different techniques here. Enjoy! 😋