Torta Della Nonna - Italian Grandmother's Cream Pie
Torta Della Nonna
Classic Tuscan custard tart with crispy pastry, silky vanilla cream, and pine nuts. An authentic Italian dessert that tastes like home.
Torta della Nonna, which means 'Grandmother's Cake,' is one of Italy's most beloved desserts. This stunning Tuscan pastry features layers of crispy buttery dough enveloping a silky vanilla custard cream, finished with toasted pine nuts and a delicate dusting of powdered sugar. It's the kind of dessert that tastes like a warm hug from an Italian grandmother—comforting, elegant, and utterly irresistible.
What makes this recipe truly special is the contrast of textures: the shatteringly crisp pastry against the smooth, velvety custard filling. While it looks impressive enough for a dinner party, it's actually quite forgiving to make. The pastry comes together quickly, and the custard is far easier than you'd think. This is home baking at its finest—simple ingredients transformed into something extraordinary.
Nutrition (per serving)
Directions
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1
Make the pastry: Mix flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse breadcrumbs. Add egg yolk and ice water until dough just comes together. Divide in half, wrap in plastic, and chill for at least 30 minutes.
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2
Preheat oven to 375°F. Roll out one portion of dough and line a 9-inch tart pan, letting excess hang over edges.
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3
Make the custard: Heat milk with vanilla until steaming. Whisk egg yolks with sugar until pale, then whisk in cornstarch. Slowly pour hot milk into egg mixture while whisking constantly. Return to pot and cook over medium heat, stirring constantly, until thick (about 5 minutes). Let cool slightly.
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4
Pour custard into prepared crust. Scatter pine nuts over top. Roll out remaining dough, place over filling, and press edges to seal. Trim excess and prick top with a fork.
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5
Bake for 30-35 minutes until golden brown. Cool completely on a wire rack, then dust with powdered sugar before serving.
Ingredients
- All-purpose flour:2.5 cups
- Butter, cold and cubed:10 oz
- Egg yolk:1 piece
- Sugar:0.25 cup
- Salt:0.5 tsp
- Ice water:4 to 6 tbsp
- Whole milk:2 cups
- Vanilla extract:2 tsp
- Egg yolks:5 pieces
- Granulated sugar:0.75 cup
- Cornstarch:3 tbsp
- Pine nuts:0.5 cup
- Powdered sugar:2 tbsp
Tips & Notes
- Keep your butter and water ice-cold when making the pastry—this creates those beautiful flaky layers.
- Strain the custard through a fine sieve if you prefer a silkier texture without any lumps.
- Pine nuts can be toasted in a dry skillet for 2-3 minutes before adding to the tart for extra flavor.
- This tart is delicious served at room temperature or slightly chilled, making it perfect for advance baking.
