Introduction
There’s something magical about desserts that feel like a warm hug from the past — and Torta della Nonna is exactly that. Born in the heart of Tuscany, this Italian Grandmother’s Tart blends rich tradition with comforting simplicity. One bite instantly transports you to a cozy kitchen where time slows down, and love is baked into every layer.

This classic dessert features a tender, buttery crust filled with smooth, lemon-infused custard, topped with toasted pine nuts and powdered sugar. The combination of creamy and crisp textures creates a balance that’s both nostalgic and indulgent.

Whether you’re planning a Sunday family dinner, a cozy afternoon coffee, or an elegant celebration, this Italian tart is a showstopper. It’s a recipe that brings generations together — a symbol of comfort, care, and homemade beauty.

 

What You Need
For the Pastry

2¼ cups all-purpose flour
½ cup granulated sugar
Zest of 1 lemon
½ tsp salt
1 cup unsalted butter (cold, cubed)
1 large egg + 1 egg yolk (one for dough, one for brushing)
1 tsp vanilla extract
For the Custard Filling

2 cups whole milk
Zest of 1 lemon
½ vanilla bean (or 1 tsp vanilla extract)
4 large egg yolks
½ cup granulated sugar
3 tbsp cornstarch
1 tbsp unsalted butter
For the Topping

½ cup pine nuts (toasted)
Powdered sugar (for dusting)

 

How to Make Torta della Nonna
Step 1 – Make the Pastry:
In a large bowl, whisk together flour, sugar, lemon zest, and salt. Cut in cold butter until crumbly. Add the egg, yolk, and vanilla; mix until dough forms. Divide into two discs, wrap, and chill for 30 minutes.

Step 2 – Prepare the Custard:
Heat milk with lemon zest and vanilla until steaming. In another bowl, whisk yolks, sugar, and cornstarch. Slowly whisk hot milk into the eggs, then return to the pan. Cook over medium-low heat until thickened (5–7 minutes). Stir in butter and let cool with plastic wrap directly on the surface.

Step 3 – Assemble & Bake:
Preheat oven to 350°F (175°C). Roll one dough disc into a 9-inch tart pan. Add custard, top with the second disc, seal edges, brush with egg yolk, and sprinkle pine nuts. Bake for 35–40 minutes until golden. Cool completely before dusting with powdered sugar.

 

Why You’ll Love This Recipe
Elegant yet easy: Perfect for beginners or seasoned bakers.
Family-friendly dessert: Loved by all ages.
Versatile: Great for holidays, coffee breaks, or dinner parties.
Authentic Italian flavor: A true taste of Tuscany at home.

Tips for Success
Chill the dough — it keeps the crust flaky.
Don’t skip the lemon zest; it brightens the custard.
Toast the pine nuts lightly before baking for extra depth.
Use real vanilla bean if possible — it adds luxurious flavor.

Variations
Nut-Free Version: Skip the pine nuts and top with almond slices or powdered sugar only.
Chocolate Twist: Add 2 tbsp cocoa powder to the custard for a chocolate custard tart.
Mini Tarts: Make smaller versions for elegant party desserts.

Substitutions
Butter: Use plant-based butter for a dairy-free crust.
Flour: Gluten-free all-purpose mix works well.
Milk: Almond or oat milk can replace whole milk in the custard.