A traditional Italian pie, Torta della Nonna is excellent for desserts or snacks. A perfect balance of creamy and sweet in every bite — serve it with coffee, tea, or even wine!
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Although this Italian treat has originated from Tuscany, it is very similar to South Italy’s Pasticciotto.
Both Italian pastries are made of shortcrust pastry (pasta frolla) and cream; the only difference is the pine nuts added to this Italian custard pie.
Needless to say, they’re both deliciously addictive.
In case you’re wondering, torta della nonna is known by various names:
- Italian custard pie
- Nonna cake
- Crostata della nonna
- Grandmother cake
Not just that, typically, there are two versions of torta della nonna:
- Top and bottom pastry. There is a shortcrust pastry under and on top of the custard, then pine nuts are added on top.
- Bottom pastry. The pastry is only used under, and the pine nuts are added directly on top of the custard. It’s what my mother-in-law typically prepares, and this is what I am doing in this recipe. 🙂
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Ingredients
- Lemon – you will only be using the skin of the lemon for the custard.
- Pine nuts – do not use toasted ones; they will become too dark after baking.
- Sugar – regular white sugar is all you need for this recipe.
- Eggs – make sure they’re at room temperature.
- Cornstarch – use your favorite brand; you need it to thicken the cream.
- Milk – full cream milk is excellent for this custard recipe.
- Powdered sugar – you would need this for serving.
- Pastry dough – if you already have a preferred shortcrust pastry dough recipe, then go ahead and use that.
If not, try using this traditional Italian shortcrust pastry dough (pasta frolla), which I used in this recipe.
Preparation
Start by heating milk in a medium saucepan over medium-high heat (photo 1).
Using a medium-sized mixing bowl, combine egg yolks, sugar, cornstarch, and lemon zest (photo 2).
Mix with a whisk.
Pour a small portion of the heated milk into the egg mixture while continuously whisking (photo 3).
Pour the rest of the heated milk and whisk.
Transfer the milk and egg mixture back into the saucepan and bring to a boil while whisking.
Lower the heat into medium and keep whisking until the custard thickens (photo 4).
Set the Italian custard aside to cool.
Preheat oven to 180°C (350°F).
Line your pie form with the shortcrust pastry dough and randomly use a fork to prick the pastry.
Transfer the cooled custard into the prepared pie form and use an angled spatula to even the top (photo 5).
Sprinkle the top of the custard with pine nuts (photo 6).
Place in the lower part of the oven for forty-five minutes or until the top of the pastry turns golden.
Set aside to cool.
Dust your Italian custard pie with powdered sugar and serve.
Helpful tips
- If you are preparing all the components simultaneously, I suggest making the pastry dough first, then letting it chill in the refrigerator for at least 30 minutes while preparing the custard.
- Always place your pie in the lower part of your oven to avoid browning the pine nuts too much.
- You can use this recipe for either an 8-inch or 9-inch pie form. Both the pasta frolla and the amount of the custard will fit excellently with these pie forms.
- If you are using your shortcrust pastry dough, be mindful of the level of sweetness of your finished Italian custard pie. Remember that there is sugar in the pastry dough, custard, and powdered sugar when serving.
The pasta frolla that I used has just the right amount of sugar in it — hence you will get a perfect balance of cream and sugar in every bite of this crostata della nonna.
FAQs
Absolutely.
You can even prepare the pastry and custard on two separate occasions and take them out of the refrigerator to start assembling the pie.
You have to refrigerate it as soon as it cools because of the custard in it.
It is a bit tricky, but I don’t keep it for more than three days. I keep it properly covered during this time, and I never had any problems with it.
No, I don’t recommend doing that. The custard will end up watery, and it will ruin the entire pie.
Recipe variation
- Vanilla. You can add vanilla to the custard if that’s what you prefer.
- Top and bottom pastry. If you like to make the other version of torta della nonna, you can use the same pasta frolla; just roll it slightly thinner for the bottom part, and you’ll have enough left to use for the cover.
If you notice, I do not roll my pastry too thin. It’s because I want a balance of pastry and custard in every bite. Essentially, I am adding the top pastry on the bottom as well.
You don’t need to do that, of course!
So, try it this weekend, serve it with coffee or tea, then let me know how it goes? 🙂
Torta della Nonna Recipe
Equipment
Ingredients
- 1 shortcrust pastry dough (or pasta frolla)
- 4 medium egg yolks
- 2 cups milk
- 6 tbsp sugar
- 4 tbsp cornstarch
- 1 lemon, grated zest
- 1/3 cup pine nuts
- 1 tsp powdered sugar
Instructions
Preparing the Italian custard:
- Using a medium saucepan, heat milk over medium-high heat.
- Combine egg yolks, sugar, cornstarch, and lemon zest in a medium-sized mixing bowl; mix with a whisk.
- Pour a small portion of the heated milk into the egg mixture while whisking continuously.
- Pour the rest of the heated milk and whisk.
- Transfer the milk and egg mixture back into the saucepan and bring to a boil while whisking.
- Lower the heat into medium and keep whisking until the cream thickens.
- Set the custard aside to cool.
Assembling and baking torta della nonna:
- Preheat oven to 180°C (350°F).
- Line your pie form with the pastry dough and use a fork to prick the bottom of the dough randomly.
- Add the cooled custard into the pie and use an angled spatula to even the top.
- Sprinkle pine nuts on top of the Italian custard.
- Place in the lower part of the oven for 45 minutes or until the top of the pastry turns golden.
- Set aside to cool.
- Dust with powdered sugar and serve.
Notes
- Cook’s Tip #1: If you are preparing all the components simultaneously, I suggest making the pastry dough first, then let it chill in the refrigerator for at least 30 minutes while you are preparing the custard.
- Cook’s Tip #2: Always place the pie in the lower part of your oven to avoid browning the pine nuts too much.
- Cook’s Tip #3: You can use this recipe for either an 8-inch or 9-inch pie form. Both the pasta frolla and the amount of the custard will fit excellently with these pie forms.
- Cook’s Tip #4: If you are using your own shortcrust pastry dough, be mindful of the level of sweetness of your finished Italian custard pie. Remember that there is sugar in the pastry dough, custard, and powdered sugar when serving The pasta frolla that I used has just the right amount of sugar in it — hence you will get a perfect balance of pastry, cream, and sugar in every bite of this crostata della nonna.
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