Torta della Nonna – Creamy Lemon Custard Cake

this RECIPE

Description

Torta della Nonna is a beloved Italian classic — a golden, buttery pastry filled with silky lemon-scented custard and topped with pine nuts and powdered sugar. It’s the kind of dessert that feels like a warm embrace from Nonna herself — rustic, elegant, and irresistibly comforting. Perfect for special occasions or a refined weekend treat.

Ingredients

For the Pasta Frolla (Pastry Dough):

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp lemon zest
• Pinch of salt
• 1 tsp vanilla extract
• 1 stick (½ cup) cold unsalted butter, cubed
• 1 large egg + 1 egg yolk

For the Lemon Custard Filling:

• 2½ cups whole milk
• ½ cup granulated sugar
• Zest of 1 lemon
• 4 large egg yolks
• ⅓ cup cornstarch
• 1 tsp vanilla extract

The Topping:

• 2 tbsp pine nuts
• Powdered sugar, for dusting
• 1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

1. Make the Pastry Dough:
   In a large bowl, mix flour, sugar, lemon zest, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and yolk, mixing just until a dough forms. Wrap and chill for 30 minutes.
2. Prepare the Lemon Custard:
   In a saucepan, heat milk and lemon zest until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly add hot milk to the yolks while whisking. Return to saucepan and cook over low heat, stirring constantly, until thickened. Stir in vanilla. Cool completely.
3. Assemble the Cake:
   Preheat oven to 350°F (175°C). Roll out two-thirds of the dough and line a 9-inch tart pan. Fill with custard. Roll out remaining dough and place on top. Seal edges and trim. Brush with egg wash and sprinkle with pine nuts.
4. Bake and Finish:
   Bake for 35–40 minutes or until golden. Cool completely before dusting with powdered sugar.

Notes

• The dough and custard can be made a day ahead.
• For extra lemon flavor, add a splash of limoncello to the custard.
• Refrigerate leftovers; best enjoyed within 3 days.

Helpful Tips for Torta della Nonna Success

1. Chill the Dough for Easy Rolling

Pasta frolla is delicate and buttery. Let it rest in the fridge for at least 30 minutes — this firms up the dough, making it much easier to roll and preventing shrinkage while baking.

2. Cook the Custard Low and Slow

Use medium-low heat and stir constantly when thickening the custard to avoid lumps or scorching. If you’re unsure, strain the custard through a fine sieve before cooling for a silky finish.

3. Don’t Skip the Lemon Zest

The zest is what gives this dessert its signature bright citrus note. Always zest before juicing and use fresh, organic lemons when possible for the most vibrant flavor.

4. Egg Wash Adds Shine

Brushing the top pastry layer with an egg yolk and milk wash helps it bake up with a beautiful golden sheen — a bakery-style detail that elevates the whole look.

5. Let It Cool Completely Before Dusting

If the tart is still warm, your powdered sugar will melt. Wait until the cake is fully cooled to get that picture-perfect dusting on top.

6. Toasted Pine Nuts = Extra Flavor

If you love a nuttier profile, lightly toast your pine nuts in a dry pan before sprinkling them on top — it adds depth and a subtle crunch.

7. Make It Ahead for Best Results

Torta della Nonna is even better the next day. The custard sets beautifully and the flavors meld, making it ideal for make-ahead desserts and entertaining.

Substitutions & Variations

Lemon Twist Alternatives

• Orange Zest & Juice: Swap lemon for orange to create a warmer, sweeter variation — perfect for autumn gatherings.
• Limoncello-Infused Custard: Add 1–2 tablespoons of Limoncello to the custard once it’s off the heat for an adult-friendly twist with extra citrus depth.

Pastry Dough Alternatives

• Store-Bought Shortcrust Pastry: In a pinch, a high-quality ready-made dough works just fine. Just be sure to blind-bake the base for crispness.
• Almond Flour Addition: Replace ¼ cup of flour with almond flour for a nutty flavor that complements the pine nuts beautifully.

Custard Customizations

• Milk Substitutes: Use a 50/50 mix of whole milk and cream for a richer custard, or swap in dairy-free milk alternatives like oat or almond milk (note: flavor and texture will vary).
• Vanilla Bean Upgrade: Use fresh vanilla bean seeds instead of extract for a more aromatic and authentic flavor profile.

Nut Variations

• Almonds or Hazelnuts: If pine nuts aren’t available or preferred, lightly toasted sliced almonds or crushed hazelnuts make a delicious topping.
• Nut-Free: Simply skip the pine nuts and dust with extra powdered sugar or decorate with candied lemon peel for a beautiful, allergen-friendly option.

Presentation Variations

• Mini Torta della Nonna: Make individual tartlets in ramekins or mini tart pans for elegant single-serve portions.
• Rustic Galette Style: Roll out the dough, spoon custard in the center, and fold edges over like a galette for a casual, countryside presentation.

Behind the Recipe

Torta della Nonna, which translates to “Grandmother’s Cake,” is more than just a dessert — it’s a slice of Italian heritage baked into every golden bite. It carries the warmth of family kitchens, Sunday dinners, and handwritten recipes passed down through generations.

This particular version was inspired by memories of visiting a family trattoria in Tuscany, where a slice of this simple yet stunning tart always appeared at the end of the meal. The flaky pastry, creamy lemon custard, and dusting of powdered sugar felt like a hug in dessert form — humble, sweet, and completely satisfying.

What makes Torta della Nonna so special is its balance: the brightness of citrus, the silkiness of the custard, and the satisfying crunch of pine nuts. It’s a recipe that invites you to slow down and savor, just as Nonna would have wanted.

Whether you’re making it to impress at a dinner party or simply to honor a family tradition, this cake invites connection, comfort, and a touch of old-world elegance.

Serving Ideas

Perfect with Coffee or Espresso

Serve chilled slices of Torta della Nonna alongside a freshly pulled espresso, cappuccino, or a shot of grappa for an authentic Italian finish to any meal.

Add a Citrus Touch

Garnish each slice with a twist of lemon peel, a few fresh berries, or a sprig of mint to enhance presentation and balance the rich custard with fresh notes.

Pair with a Light Dessert Wine

A chilled glass of Vin Santo or Limoncello beautifully complements the lemon custard and adds a festive Italian touch to dinner parties and celebrations.

Serve with Gelato or Sorbet

For a more indulgent dessert plate, serve with a scoop of vanilla bean gelato or lemon sorbet. The cold, creamy contrast is absolute perfection.

Perfect for Special Occasions

This cake is a showstopper for Easter, Mother’s Day, or any spring/summer gathering. Decorate with edible flowers or sugared pine nuts to elevate it for the table.

Frequently Asked Questions

1. Can I make Torta della Nonna in advance?

Yes! In fact, it’s even better the next day. The custard sets beautifully, and the flavors deepen. Make it up to 2 days ahead and store it covered in the fridge.

2. Do I need to blind-bake the crust?

No blind baking is necessary with this recipe because the custard is thick and the tart bakes long enough to cook the crust fully. Just make sure to chill your dough before baking for best results.

3. What can I use instead of pine nuts?

Sliced almonds, chopped pistachios, or even sunflower seeds work well as substitutes. For a nut-free version, simply omit the topping or add a decorative layer of powdered sugar.

4. Why did my custard turn lumpy?

Custard requires constant stirring over gentle heat. If it gets too hot or sits too long, it can curdle. Strain it through a fine mesh sieve after cooking to remove any lumps and ensure smoothness.

5. Can I freeze Torta della Nonna?

While you can freeze the baked crust, the custard texture may become grainy once thawed. For best results, enjoy fresh or refrigerated. If needed, freeze only the unfilled pastry base.

Craving more Italian inspiration or custard-filled comfort? Here are three deliciously relevant recipes that pair beautifully with the classic charm of Torta della Nonna:

1. Limoncello Mascarpone Cake – Bright & Elegant Dessert
   A sunshine-filled lemon cake with creamy mascarpone filling and a silky Limoncello glaze — fresh, light, and irresistible.
2. Custard Cake – The Cooking Collective
   A soft, golden cake with a smooth vanilla custard center. Simple, nostalgic, and full of comfort.
3. Vanilla Magic Custard Cake – OMG Chocolate Desserts
   One batter, three layers: fluffy sponge, creamy custard, and a soft top. Easy to make, magical to taste.