What is the origin of torta della nonna?

Torta della nonna originated in Tuscany, Italy , and the name translates to “grandmother’s cake.” Although it looks like something only nonnas have mastered, it was likely developed by professional bakers and eventually became a staple in Italian home kitchens for Sunday lunches and festive meals.

Can I make chocolate torta della nonna?

Yes. One popular variation is chocolate torta della nonna , where you add melted dark chocolate or cocoa powder to the custard filling. Some versions also swap in chocolate pastry crust or drizzle chocolate ganache over the top for extra indulgence.

What are the main ingredients in torta della nonna?

The tart includes a shortcrust pastry (flour, butter, eggs, sugar, lemon zest) and a pastry cream filling (milk, egg yolks, sugar, cornstarch, lemon zest, and vanilla). It’s finished with pine nuts and powdered sugar .

Can I use store-bought crust for torta della nonna?

You can, especially if you’re short on time. Choose a high-quality shortcrust pastry or pie shell, but keep in mind the texture might differ slightly from homemade. Still, the creamy custard filling and pine nut topping will carry most of the flavor.

Della Nonna Torta - Easy - mealstomake.com

Name: Della Nonna Torta
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 ½ cups all-purpose flour; 1 stick cold unsalted butter; ½ cup granulated sugar; 2 large eggs; Zest of 1 lemon; Pinch of salt; 2 cups whole milk; 4 egg yolks; ½ cup granulated sugar; ¼ cup cornstarch; Zest of 1 lemon; 1 tsp vanilla extract; 2–3 tbsp pine nuts; Powdered sugar (for dusting)

Description

Della Nonna Torta is a traditional Italian dessert made with a buttery pastry crust, lemon-scented custard filling, and toasted pine nuts. This rustic, elegant tart is a Tuscan classic you can easily make at home.

Ingredients

Scale

2 ½ cups all-purpose flour

1 stick cold unsalted butter

½ cup granulated sugar

2 large eggs

Zest of 1 lemon

Pinch of salt

FILLING:

2 cups whole milk

4 egg yolks

½ cup granulated sugar

¼ cup cornstarch

Zest of 1 lemon

1 tsp vanilla extract

TOPPING:

2–3 tbsp pine nuts

Powdered sugar (for dusting)

Cook Mode Prevent your screen from going dark

Instructions

1. Make the pastry cream: Heat milk and lemon zest until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly combine with hot milk. Cook until thickened, stir in vanilla, and cool completely.

2. Make the crust: Combine flour, sugar, salt, and zest. Add butter and mix to crumbs. Add eggs and form dough. Chill for 30 minutes.

3. Roll out half the dough and press into a tart pan. Fill with cooled custard.

4. Top with remaining dough, seal edges, prick with fork. Sprinkle pine nuts on top.

5. Bake at 350°F for 40–45 minutes until golden. Cool and dust with powdered sugar.

6. Serve chilled or at room temperature.

Notes

Chill the tart before slicing for clean cuts.

Add chocolate chips to the custard for variation.

Pairs beautifully with espresso or dessert wine.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 70mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 140mg