Torta della Nonna Recipe – Classic Italian Custard Tart That Melts in Your Mouth

A timeless Italian dessert inspired by grandma’s kitchen

Just the name “Nonna’s Cake” is filled with love — because grandmothers are angels on earth: warm, kind, and sweet, just like this traditional Italian tart inspired by their timeless recipes.

This classic Torta della Nonna features a delicate almond shortcrust pastry filled with a smooth, creamy lemon-scented custard, then finished with powdered sugar and toasted pine nuts. The result is a perfect balance of richness, freshness, and texture.

It’s the kind of dessert that brings everyone to the table and instantly makes you feel at home with the very first bite — simple, elegant, and deeply nostalgic.

Let’s bake it together, just like Nonna would. 💛

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TornonnaRecipe

🕒 Cooking Times & Servings

• Servings: 8

• Prep Time: 30 minutes

• Chill Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour 30 minutes

🧺 Ingredients (U.S. Measurements)

For the Almond Shortcrust Pastry

• 1 ¾ cups (220 g) all-purpose flour

• ¾ cup (80 g) almond flour

• ½ cup (1 stick / 120 g) unsalted butter, cold and cubed

• ½ cup (100 g) powdered sugar (or granulated sugar)

• 1 large egg

• 1 egg yolk

• 1 teaspoon baking powder

• Zest of 1 lemon

• ¼ cup (25 g) sliced almonds

• 2 tablespoons pine nuts

• Powdered sugar, for dusting

For the Pastry Cream (Custard Filling)

• 2 cups (480 ml) whole milk

• 4 large egg yolks

• ½ cup (100 g) sugar

• ¼ cup (30 g) cornstarch

• Zest of 1 lemon

• 1 teaspoon vanilla extract

👩‍🍳 Instructions

Step 1: Make the Almond Shortcrust

In a food processor, combine all-purpose flour, almond flour, sugar, baking powder, lemon zest, butter, egg, and egg yolk. Pulse just until the dough comes together.

Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Pastry Cream

Heat the milk with lemon zest in a saucepan until just simmering.

In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour the warm milk into the egg mixture, whisking constantly.

Return everything to the saucepan and cook over medium heat, stirring continuously, until thick and smooth. Remove from heat, stir in vanilla, and let cool completely.

Step 3: Assemble the Tart

Preheat oven to 350°F (180°C).

Roll out ¾ of the dough between parchment paper and line a 9-inch (22 cm) tart pan. Spread the cooled custard evenly over the base.

Roll out the remaining dough and cover the tart. Seal edges well and prick the top lightly with a fork.

Decorate with pine nuts and sliced almonds.

Step 4: Bake & Finish

Bake for 30 minutes:

• First 15 minutes on the lower rack

• Then move to the center rack for the remaining time

Let cool completely before removing from the pan. Dust generously with powdered sugar before serving.

💡 Tips & Tricks

• Toast the almond flour lightly for a deeper, nuttier flavor

• For a traditional crostata look, replace the top crust with lattice strips

• This tart tastes even better the next day once flavors fully develop

❓ Frequently Asked Questions (FAQ)

Can I make Torta della Nonna ahead of time?
Yes! It’s actually better the next day. Store it covered in the refrigerator and dust with powdered sugar before serving.

Can I freeze Torta della Nonna?
Freezing is not recommended, as the custard may lose its creamy texture once thawed.

Can I use vanilla instead of lemon zest?
You can, but lemon zest is traditional and gives the custard its signature freshness.

Why did my custard turn lumpy?
The heat was likely too high. Always cook pastry cream over medium heat and stir constantly.

Do I have to use pine nuts?
Pine nuts are classic, but sliced almonds alone also work if needed.

🧮 Nutritional Facts (per slice)

MAGIC CUSTARD CAKE

This classic dessert is filled with a luscious, homemade custard and crowned with crunchy pine nuts and a delicate dusting of powdered sugar.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients

For the Almond Shortcrust Pastry

• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (80 g) almond flour
• ½ cup (1 stick / 120 g) unsalted butter, cold and cubed
• ½ cup (100 g) powdered sugar (or granulated sugar)
• 1 large egg
• 1 egg yolk
• 1 teaspoon baking powder
• Zest of 1 lemon
• ¼ cup (25 g) sliced almonds
• 2 tablespoons pine nuts
• Powdered sugar, for dusting

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For the Pastry Cream (Custard Filling)

• 2 cups (480 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) sugar
• ¼ cup (30 g) cornstarch
• Zest of 1 lemon
• 1 teaspoon vanilla extract

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Instructions

Step 1: Make the Almond Shortcrust

In a food processor, combine the all-purpose flour, almond flour, sugar, baking powder, lemon zest, butter, egg, and yolk. Pulse until the dough just comes together.

Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

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Step 2: Prepare the Pastry Cream

In a saucepan, heat the milk with lemon zest until just simmering.

In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Gradually pour the warm milk into the egg mixture while whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, and let cool completely.

---

Step 3: Assemble the Tart

Preheat the oven to 350°F (180°C).

Roll out ¾ of the dough between two sheets of parchment paper to fit a 9-inch (22 cm) tart pan. Line the pan with the dough and spread the cooled pastry cream evenly on top.

Roll out the remaining dough and place it over the cream. Seal the edges well and prick the surface with a fork.

Decorate with sliced almonds and pine nuts.

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Step 4: Bake and Serve

Bake for about 30 minutes, baking the first 15 minutes on the lower rack, then moving to the center rack for the remaining time.

Once baked, let the tart cool completely before removing from the pan. Dust generously with powdered sugar before serving.

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💡 Tips & Tricks

• For a richer flavor, toast the almond flour lightly before mixing it into the dough.
• You can replace the top crust with lattice strips for a more traditional crostata look.
• The tart tastes even better the next day once the flavors meld together.

Keyword magic custard cake, torta della nonna,, Torta della Nonna, Italian custard tart, almond tart, Italian desserts, almond shortcrust, lemon pastry cream, traditional Italian recipe, crostata, Italian grandma cake

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