The Art of Making Italian Torta della Nonna

Torta della Nonna, or “Grandmother’s Cake,” is a classic Italian dessert that carries the essence of Italy’s culinary heritage. Its name evokes the warmth and comfort of home, often passed down through generations, each family adding their own touch to this traditional treat. The cake is known for its delicate pastry crust filled with a luscious custard cream and topped with pine nuts, making it both a visual and gastronomic delight. Here’s how to master the art of making this beloved Italian dessert from scratch.

Key Ingredients for Torta della Nonna

To make a traditional Torta della Nonna, you’ll need a few essential ingredients that form the basis of its flavor and texture:

For the Pastry:

• 250 grams of all-purpose flour

• 125 grams of cold unsalted butter

• 80 grams of sugar

• 1 egg

• A pinch of salt

• A teaspoon of vanilla extract

For the Custard Filling:

• 500 ml of whole milk

• 4 egg yolks

• 100 grams of sugar

• 40 grams of all-purpose flour

• 1 vanilla bean or a teaspoon of vanilla extract

• A pinch of salt

For the Topping:

• 50 grams of pine nuts

• Powdered sugar (for dusting, optional)

Preparing the Pastry

The pastry dough, which is a shortcrust base, is one of the key elements of Torta della Nonna. To get that crisp and crumbly texture, start by sifting the flour and placing it in a large mixing bowl. Add the cold butter, cut into small cubes, and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Next, add sugar, salt, and vanilla extract. Crack in the egg and mix the ingredients together until the dough starts to come together. Avoid overworking the dough, as this will make the pastry tough. If the dough is too dry, you can add a teaspoon of cold water to bring it together.

Once your dough has formed, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it hold its shape while baking and gives it a tender texture.

Making the Custard Filling

While the dough chills, you can prepare the custard filling. Start by warming the milk in a saucepan over low heat. If you’re using a vanilla bean, split it lengthwise, scrape out the seeds, and add them to the milk, along with the pod. If using vanilla extract, add it to the milk once it’s warmed.

In a separate bowl, whisk together the egg yolks, sugar, flour, and a pinch of salt until the mixture becomes smooth. Once the milk is warm (not boiling), gradually pour it into the egg mixture while whisking continuously. This process helps prevent the eggs from scrambling.

Return the mixture to the saucepan and cook over low to medium heat, whisking constantly. The custard will begin to thicken after a few minutes. Continue to cook for 5-7 minutes until it reaches a creamy consistency. Once thickened, remove the custard from the heat, discard the vanilla bean pod if used, and allow it to cool slightly.

Assembling the Torta della Nonna

Once the dough has chilled, roll it out on a floured surface to about 1/4-inch thickness. Carefully transfer the dough into a tart or pie pan (about 9 inches in diameter). Gently press the dough into the pan, trimming any excess at the edges. You can either leave the edges rustic or crimp them for a more polished look.

Prick the base of the pastry with a fork to prevent it from puffing up during baking. Line the pastry with parchment paper and add baking beads or dried beans to weigh it down. Bake the pastry in a preheated oven at 350°F (175°C) for about 15 minutes. Once the edges are lightly golden, remove the parchment paper and weights and bake for an additional 5-7 minutes until the bottom is golden brown.

Allow the pastry to cool slightly before filling it with the custard. Carefully pour the cooled custard into the crust, smoothing the top with a spatula.

The Final Touch: Pine Nuts and Baking

The traditional topping for Torta della Nonna is a generous sprinkle of pine nuts, which add both texture and flavor. Scatter the pine nuts evenly over the custard. Then, place the cake back into the oven for an additional 20-25 minutes or until the custard is set and the pine nuts have toasted to a golden brown.

Once baked, remove the Torta from the oven and let it cool to room temperature. This dessert can be enjoyed warm or at room temperature, but it’s often chilled in the refrigerator for a few hours before serving to allow the custard to firm up.

Before serving, dust the Torta della Nonna with powdered sugar for an extra touch of sweetness. The result is a beautiful cake with a crisp, buttery crust, a smooth and creamy custard center, and the satisfying crunch of pine nuts on top.

Tips for Perfecting Your Torta della Nonna

1. Use High-Quality Butter: Since the pastry is the foundation of the dessert, using high-quality, unsalted butter makes a noticeable difference in taste.

2. Don’t Rush the Custard: Cooking the custard slowly is crucial to achieving the smooth texture. If you rush it, the custard may curdle or become lumpy.

3. Chill the Dough: Allowing the dough to rest in the refrigerator makes it easier to handle and ensures the pastry stays crisp after baking.

4. Pine Nuts: Toasting the pine nuts enhances their flavor and adds a beautiful golden hue to the top of the cake.

5. Add Lemon Zest: Some variations of Torta della Nonna include a touch of lemon zest in the custard for a citrusy twist. It can add brightness and a refreshing balance to the richness of the cream.

6. Serving: Torta della Nonna is often served with a small glass of vin santo, a sweet Italian dessert wine, or a cup of strong Italian espresso for an authentic Italian experience.

Conclusion

Making Torta della Nonna is a labor of love, but the end result is worth every effort. The delicate balance of buttery crust, rich custard, and toasted pine nuts creates a dessert that’s both comforting and elegant. Whether you’re baking for a special occasion or simply indulging in a moment of homemade bliss, this Italian classic will transport you to the heart of Italy with every bite.