Traditional Italian Grandma’s Cake (Torta della Nonna) recipe

Ingredients

For the pastry dough (pasta frolla):

• 2 ¼ cups (280g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 stick (115g) unsalted butter, cold and diced
• 1 egg
• 1 egg yolk
• Zest of 1 lemon
• Pinch of salt

For the custard filling:

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

Topping:

• ⅓ cup (40g) pine nuts
• Powdered sugar, for dusting

Instructions

1. Make the pastry dough:
   • In a large bowl or food processor, mix flour, sugar, lemon zest, and salt.
   • Add cold butter and work it in until mixture resembles coarse crumbs.
   • Add the egg and yolk, knead just until a smooth dough forms.
   • Flatten into a disk, wrap in plastic, and chill for 30–60 minutes.
2. Prepare the custard:
   • In a saucepan, heat the milk with lemon zest until just before boiling.
   • In a bowl, whisk egg yolks with sugar, then add cornstarch and mix well.
   • Slowly pour the hot milk into the egg mixture, whisking constantly.
   • Return the mixture to the pan and cook over medium heat, stirring, until thickened (about 5–6 minutes).
   • Stir in vanilla, then cover with plastic wrap (touching the custard surface) and let cool.
3. Assemble the cake:
   • Preheat oven to 350°F (175°C).
   • Divide dough in two pieces (one slightly larger). Roll out the larger one and line a greased 9-inch tart pan.
   • Fill with the cooled custard.
   • Roll out the second piece and place it over the custard. Trim and seal the edges.
   • Sprinkle pine nuts over the top.
4. Bake:
   • Bake for 35–40 minutes or until golden brown.
   • Let it cool completely, then dust generously with powdered sugar.

Buon appetito! Let me know if you’d like a gluten-free or dairy-free variation.