Italian Grandma’s Cake (Torta della Nonna) – A Classic Italian Dessert

This is a traditional Italian dessert featuring a buttery, crumbly pastry crust filled with a smooth, vanilla-infused custard (crema pasticcera). It is often topped with powdered sugar and pine nuts or almonds.

Ingredients:

For the Pastry Crust:

• 2 cups (250g) all-purpose flour

• ½ cup (100g) granulated sugar

• ½ cup (115g) cold unsalted butter, cubed

• 1 large egg

• 1 teaspoon vanilla extract

• 1 pinch of salt

• Zest of 1 lemon (optional, for fragrance)

For the Custard Filling:

• 2 cups (480ml) whole milk

• 4 large egg yolks

• ½ cup (100g) granulated sugar

• ¼ cup (30g) cornstarch

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional)

For Topping (Optional):

• Powdered sugar for dusting

• 2–3 tablespoons pine nuts or sliced almonds

• Extra egg yolk or milk for brushing

Instructions:

Step 1 – Make the Custard Filling:

1. In a saucepan, heat the milk over medium heat until warm but not boiling.

2. In a bowl, whisk together the egg yolks and sugar until pale and creamy.

3. Add cornstarch and mix until smooth.

4. Slowly pour the warm milk into the egg mixture while whisking continuously.

5. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens into a custard (about 5–7 minutes).

6. Remove from heat, stir in vanilla and lemon zest (if using). Cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.

Step 2 – Prepare the Pastry Dough:

1. In a large bowl, mix flour, sugar, and salt.

2. Add cold cubed butter and rub into the flour mixture until it resembles coarse breadcrumbs.

3. Add egg, vanilla, and lemon zest (if using). Mix gently until the dough comes together.

4. Shape into a disc, wrap in plastic, and chill for 30 minutes.

Step 3 – Assemble the Cake:

1. Preheat oven to 350°F (180°C). Grease a 9-inch tart or springform pan.

2. Divide the dough into two parts (about ⅔ for the base and ⅓ for the top).

3. Roll out the larger portion and line the bottom and sides of the pan.

4. Spread the chilled custard evenly over the dough.

5. Roll out the remaining dough and place it over the custard, sealing the edges. Prick the top with a fork.

6. Brush with beaten egg yolk or milk and sprinkle with pine nuts or almonds (if using).

Step 4 – Bake:

1. Bake for 35–40 minutes, or until golden brown.

2. Let it cool completely in the pan before removing.

Step 5 – Serve:

1. Dust with powdered sugar before serving.

2. Slice and enjoy at room temperature or slightly chilled.

Tips:

• Ensure the custard is completely cool before assembling.

• If the dough becomes too soft, chill it again before rolling.

• Store leftovers in the refrigerator for up to 3 days.