There’s just something so incredibly comforting about a recipe passed down through generations. For me, Torta della Nonna is that perfect nostalgic dessert that tastes like a warm hug from Nonna herself. With its tender, buttery pastry, silky smooth vanilla custard, and that irresistible sprinkle of toasted pine nuts, this tart is everything I love about traditional Italian baking—simple, soulful, and absolutely unforgettable.

I remember the first time I made this tart for a Sunday dinner. It was a chilly autumn afternoon, and the smell of vanilla custard and buttery crust wafting through the kitchen made it feel like home. It’s the kind of dessert that invites people to linger at the table just a little longer. And the best part? It’s easier to make than you might think.

Let’s dive into the first steps of this beautiful recipe so you can bring a little slice of Italy into your own kitchen.

What is Torta della Nonna?

In case this is your first time hearing about this gem, Torta della Nonna literally translates to “Grandmother’s Cake” in Italian. It’s a beloved Tuscan tart made with a crisp pastry shell filled with rich vanilla custard, then topped with pine nuts and powdered sugar. It’s humble, elegant, and perfect for everything from dinner parties to weekend baking projects.

The texture balance is what really gets me—flaky crust, creamy center, and a delicate crunch on top. Whether you’re serving it after a hearty pasta dinner or sneaking a slice with your morning coffee, this tart never disappoints.

Ingredients You’ll Need

This recipe makes one 9-inch tart, perfect for 6–8 servings.

For the pastry dough:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
14 tablespoons unsalted butter, cold and cubed
1 large egg, lightly beaten
1 teaspoon vanilla extract
2–3 tablespoons cold water (as needed)

For the custard filling:

2 cups whole milk
1 vanilla bean (or 1 teaspoon vanilla extract)
3 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsalted butter

For topping:

1/4 cup pine nuts
Powdered sugar, for dusting

STEP 1: Make the Pastry Dough

In a large mixing bowl, whisk together your flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients. You’re aiming for a texture that looks like coarse crumbs. Don’t overwork it—small chunks of butter are okay here.

Now, stir in the lightly beaten egg and vanilla extract. Start mixing it all together, adding the cold water one tablespoon at a time until your dough begins to come together. It should hold its shape but not be sticky. Divide the dough into two discs, wrap them in plastic wrap, and chill for 30 minutes.

STEP 2: Prepare the Custard Filling

In a medium saucepan, heat the milk over medium-low heat. If you’re using a vanilla bean, split it and scrape the seeds into the milk, then toss in the whole pod too. Once the milk starts to steam (don’t boil it!), take it off the heat and let it steep for about 10 minutes.

Meanwhile, whisk the egg yolks, sugar, and cornstarch in a separate bowl until pale and creamy. Remove the vanilla pod (if used) and gradually whisk the warm milk into the egg yolk mixture—this step is key to tempering the eggs so you don’t end up with scrambled custard.

STEP 3: Cook the Custard

Pour the custard mixture back into your saucepan and cook it over medium heat, stirring constantly. It’ll start to thicken after 5–7 minutes—don’t walk away! You’ll know it’s done when it reaches a smooth, pudding-like consistency and starts to bubble.

Take it off the heat and stir in the butter until it’s completely melted and silky. Transfer the custard to a bowl and press a piece of plastic wrap directly onto the surface (this prevents a skin from forming). Let it cool to room temperature, then chill until ready to use.

STEP 4: Assemble the Tart Base

Now it’s time to preheat your oven to 350°F (175°C) and lightly grease your 9-inch tart pan with a removable bottom. Roll out one of your chilled dough discs on a lightly floured surface. Gently press it into the tart pan, trimming the edges as needed. Use a fork to prick the base all over—this helps prevent bubbling in the oven.

Spoon the cooled custard into the crust and spread it evenly with a spatula. It should look smooth and glossy, like a little custard lake waiting to be tucked under its top crust.

STEP 5: Add the Top Crust and Bake

Roll out the second dough disc and lay it gently over the custard. Seal the edges by pressing them together with your fingers, and trim any extra. Cut a few small slits in the top to allow steam to escape.

Brush the top crust with a bit of beaten egg or milk, and then sprinkle those glorious pine nuts evenly over the surface. Bake the tart for 35–40 minutes or until golden brown and the filling is set.

Let it cool completely in the pan before moving it or slicing. And don’t forget that final dusting of powdered sugar right before serving—it’s the finishing touch that makes this tart feel like it came straight from a Nonna’s kitchen in Tuscany.

Welcome back! Now that we’ve built the rich custard and flaky crust layers of our Torta della Nonna, it’s time to finish baking and share a few helpful tips that will take your tart from good to absolutely unforgettable.

In this section, we’ll walk through finishing touches, how to serve this classic Italian dessert, and a few fun ways you can customize it. Whether you’re serving this for a special dinner or just because you want to treat yourself, these next steps will ensure your tart comes out bakery-perfect every single time.

STEP 6: Cool the Tart and Add the Finishing Touch

Once the tart has baked to a beautiful golden color—usually after about 35 to 40 minutes—remove it from the oven and let it cool completely in the tart pan. This is an important step, so don’t rush it. The custard needs time to set up fully, and cooling it in the pan helps maintain that perfect shape.

When it’s cooled to room temperature, dust the top generously with powdered sugar. That snowy layer not only looks stunning against the golden crust and toasted pine nuts but also adds a delicate sweetness that balances the rich custard below.

STEP 7: Slice and Serve

Once it’s cooled and dressed with powdered sugar, your Torta della Nonna is ready to shine. Carefully lift it out of the tart pan (that removable bottom makes all the difference!) and transfer to a serving plate. Slice it using a sharp knife—it’s rich, so modest wedges are perfect.

This tart is traditionally served at room temperature, and honestly, I think that’s when it’s at its best. The custard settles just enough to hold its shape, but it’s still velvety and soft with every bite.

Helpful Tips for Perfect Results

Making a tart from scratch might feel intimidating, but with just a few helpful reminders, you’ll feel like a pro in no time. Here’s what I’ve learned after making this dessert more times than I can count:

Keep your butter cold. This helps the crust stay tender and flaky. If your dough starts to feel too soft while you’re rolling it, pop it back in the fridge for a few minutes.
Don’t skip chilling the dough. Letting the dough rest in the fridge helps it relax, which means fewer cracks when you roll it out—and better structure while baking.
Use a tart pan with a removable bottom. It makes it so much easier to remove the tart cleanly once it’s cooled.
To prevent soggy crust: If your custard is warm when you add it to the crust, it can make the base soggy. Make sure your custard is fully cooled before assembling.
Toast your pine nuts before baking (optional). While they will toast a little in the oven, lightly toasting them ahead of time in a dry skillet enhances their flavor even more.

Tasty Variations You Can Try

One of the great things about Torta della Nonna is how flexible it can be. Once you’ve mastered the classic version, try one of these fun variations to mix things up:

Lemon Torta della Nonna: Add lemon zest to both the dough and the custard for a fresh, citrusy twist. You can even add a tablespoon of lemon juice to the filling for extra zing.
Chocolate Custard Version: Swap out half of the vanilla custard for chocolate custard to create a marble effect—or go full chocolate if you’re a cocoa fan.
Almond Topping: If you can’t find pine nuts or want a milder topping, slivered almonds are a great alternative. They toast beautifully and add a nice crunch.
Mini Tartlets: Use the same recipe to make smaller tartlets for individual servings. Just reduce the baking time slightly and keep an eye on them in the oven.
Dust with cinnamon sugar instead of powdered sugar. It adds a subtle warmth and spice that’s especially cozy in cooler months.

How to Store Your Torta della Nonna

One of the best things about this tart is that it actually gets better after it rests. The custard thickens, the flavors meld, and the texture firms up just enough to slice cleanly.

Storage: Cover and refrigerate leftovers for up to 3 days. You can store it directly in the tart pan or transfer slices to an airtight container.
Serving from the fridge: Let the tart sit at room temperature for about 30 minutes before serving. This brings back that creamy, dreamy texture without compromising food safety.
Freezing: I wouldn’t recommend freezing this one. Custard tends to separate once thawed, which can affect both the texture and taste.

Torta della Nonna