For the Shortcrust Pastry

• 250 g (2 cups) all-purpose flour
• 100 g (7 tablespoons) cold unsalted butter, cubed
• 75 g (⅓ cup) granulated sugar
• 1 large egg
• 1 teaspoon baking powder
• Pinch of salt
• Zest of 1 lemon (optional but highly recommended)

For the Vanilla Custard

• 500 ml (2 cups) whole milk
• 4 large egg yolks
• 100 g (½ cup) granulated sugar
• 40 g (⅓ cup) cornstarch
• 1 teaspoon vanilla extract

Optional Toppings

• Pine nuts
• Powdered sugar for dusting

Instructions

Step 1: Prepare the Shortcrust Pastry

In a large mixing bowl, combine the flour, sugar, baking powder, and salt.

Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Add the egg and lemon zest.

Mix gently until the dough comes together. Avoid overworking the dough to keep the pastry tender.

Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 2: Make the Vanilla Custard

Pour the milk into a saucepan and heat over medium heat until it begins to simmer gently.

Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth and pale.

Slowly pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling.

Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until the custard becomes thick and smooth.

Remove from the heat and stir in the vanilla extract.

Cover the surface of the custard directly with plastic wrap to prevent a skin from forming, then allow it to cool completely.

Step 3: Assemble the Tart

Preheat the oven to 180°C (350°F).

Grease a 9-inch (23 cm) tart pan.

Roll out about two-thirds of the chilled pastry and line the base and sides of the pan.

Spread the cooled custard evenly over the pastry.

Roll out the remaining pastry and carefully place it over the custard.

Seal the edges by pressing them together gently.

Sprinkle pine nuts evenly over the top.

Step 4: Bake

Bake for 35–40 minutes, or until the pastry is beautifully golden brown.

If the edges begin browning too quickly, cover them loosely with aluminum foil during the final minutes of baking.

Allow the tart to cool completely before removing it from the pan.

Dust generously with powdered sugar just before serving.

Tips for Perfect Torta della Nonna

• Keep all pastry ingredients cold for the flakiest crust.
• Chill the dough before rolling to make it easier to handle.
• Cover the custard with plastic wrap while cooling to prevent a skin from forming.
• For an extra glossy finish, brush the top pastry with a beaten egg before baking.
• Let the tart cool completely before slicing to allow the custard to set properly.

Delicious Variations

Fruit Version

Spread a thin layer of:

• Apricot preserves
• Raspberry jam
• Strawberry preserves

over the pastry before adding the custard.

Chocolate Version

Add:

• 2 tablespoons cocoa powder to the custard

or drizzle melted dark chocolate over the cooled tart.

Spiced Version

Infuse the milk with:

• A cinnamon stick
• Nutmeg
• Orange peel

before making the custard.

Nut-Free Option

Skip the pine nuts and decorate the top with:

• A lattice pastry design
• Coarse sugar
• Powdered sugar after baking

Festive Decoration

Garnish with:

• Candied lemon peel
• Candied orange peel
• Edible flowers
• Fresh berries

Serving Suggestions

This classic Italian tart is wonderful served with:

• Espresso
• Cappuccino
• Hot tea
• Fresh berries
• Vanilla ice cream
• Whipped cream

It can be enjoyed either slightly warm or fully chilled.

Storage

Store leftover Torta della Nonna covered in the refrigerator for up to 3 days.

The flavors actually improve overnight, making it even more delicious the following day.

Freezing

Wrap individual slices tightly in plastic wrap and aluminum foil.

Freeze for up to 1 month.

Thaw overnight in the refrigerator before serving.

If desired, warm slices in a 300°F (150°C) oven for about 10 minutes.

Avoid microwaving, as it may soften the crisp pastry.

Final Thoughts

Torta della Nonna is a timeless Italian dessert that celebrates the beauty of simple, high-quality ingredients. Its buttery shortcrust pastry, silky vanilla custard, and delicate crunch of toasted pine nuts create a dessert that’s both elegant and comforting. Whether prepared for a festive gathering or enjoyed with family over coffee, this traditional tart captures the warmth of homemade Italian baking.

Once you bake this classic recipe, it’s easy to understand why it has remained a treasured favorite for generations. Rich, creamy, and perfectly balanced, Torta della Nonna is a dessert you’ll find yourself returning to time and time again.