Torta della Nonna classic Italian “Grandmother’s Cake

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INGREDENT

For the pastry dough:

  • 2 cups (250g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 large eggs
  • 1 tsp baking powder
  • Pinch of salt

For the custard filling:

  • 2 cups (500ml) whole milk
  • ½ cup (100g) granulated sugar
  • 4 large egg yolks
  • ¼ cup (30g) cornstarch
  • Zest of 1 lemon
  • 1 tsp vanilla extract

Topping:

  • ¼ cup (40g) pine nuts
  • Powdered sugar, for dusting

Instructions

  1. Make the pastry dough:
    In a bowl, combine flour, sugar, baking powder, and salt. Add cold butter cubes and rub them into the flour until crumbly. Add eggs and mix until a smooth dough forms. Wrap in plastic wrap and chill for 30 minutes.
  2. Prepare the custard:
    In a saucepan, heat the milk with lemon zest until steaming (do not boil). In another bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour the hot milk into the egg mixture while whisking. Return the mixture to the saucepan and cook over medium heat until thickened. Stir in vanilla extract. Let it cool.
  3. Assemble the cake:
    Preheat oven to 350°F (175°C). Roll out ⅔ of the dough and line a greased tart pan. Spread the cooled custard over the base. Roll out the remaining dough and cover the top, sealing the edges. Sprinkle pine nuts over the top.
  4. Bake:
    Bake for about 35–40 minutes or until golden. Cool completely.
  5. Serve:
    Dust with powdered sugar before serving. Best enjoyed slightly chilled.

If you want, I can also give you a quicker “no-chill” version of this recipe so you can make it in under an hour. Would you like me to prepare that version next?

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