Authentic Italian Torta della Nonna Recipe – Classic Tuscan Dessert Idea
This Authentic Italian Torta della Nonna Recipe is a beloved Tuscan classic that combines rustic charm with indulgent flavor. A buttery pastry crust is filled with silky vanilla custard, then topped with crunchy pine nuts and a dusting of powdered sugar. Elegant yet comforting, this dessert is perfect for holidays, Sunday dinners, or any occasion where you want to impress with authentic Italian flavors. Serve chilled or at room temperature for a truly traditional experience.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Rolling Pin
- Tart pan (9–10 inch)
- Parchment paper & baking weights
- Oven
Ingredients
For the Pastry (Pasta Frolla):
- 2 cups all-purpose flour
- ½ cup sugar
- 1 stick (½ cup) cold butter, cubed
- 2 eggs
- Pinch of salt
For the Custard (Crema Pasticcera):
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- 3 tbsp cornstarch
- Zest of 1 lemon
- 1 tsp vanilla extract
For Topping:
- ¼ cup pine nuts (toasted)
- Powdered sugar for dusting
Instructions
- Make Pastry: Mix flour, sugar, and salt. Cut in butter until crumbly. Add eggs, form dough, chill 30 minutes.
- Prepare Custard: Heat milk with lemon zest. Whisk yolks, sugar, and cornstarch. Temper with hot milk, return to pan, cook until thickened. Stir in vanilla. Cool completely.
- Blind-Bake Shell: Roll pastry, line tart pan, prick with fork. Bake at 350°F (175°C) for 15 minutes with weights.
- Assemble: Pour custard into shell. Sprinkle pine nuts.
- Bake: Return to oven for 25–30 minutes until golden.
- Cool & Garnish: Let cool 1 hour. Dust with powdered sugar before serving.
Notes
- Variations: Try chocolate custard, almond topping, or mini tartlets.
- Storage: Refrigerate up to 3 days. Freeze without powdered sugar for up to 1 month.
- Tips: Chill pastry to prevent shrinking; whisk custard constantly to avoid lumps.
- Pairings: Best with espresso or Vin Santo (Tuscan dessert wine).