Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Torta della Nonna

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Torta della Nonna

Torta della Nonna, a beloved dessert from Tuscany, embodies the rustic charm of Italian home cooking. This recipe captures the essence of the region, where good olive oil flows freely, salt is measured by touch, and the fuss is left to the side. Often enjoyed as a comforting finish to Sunday lunches, this tart reflects the heart of a family kitchen, passed down through generations with a casual grace.

The pastry is buttery yet light, cradling a rich, creamy filling that whispers of vanilla. A dusting of pine nuts adds a subtle crunch, while a hint of cinnamon warms each bite. Its simplicity allows the ingredients to shine, offering a taste that is both familiar and indulgent, perfect for sharing around a table with loved ones.

Ingredients

  • 300 g00 flour
  • 200 gunsalted butter
  • 150 ggranulated sugar
  • 500 gpastry cream
  • 80 gpine nuts
  • 1 pinchcinnamon

Method

  1. Begin by taking 200 g of unsalted butter out of the fridge to soften at room temperature. This will make it easier to incorporate into the dough later. Meanwhile, measure out 300 g of 00 flour and 150 g of granulated sugar, setting them aside for the dough preparation.
  2. In a large mixing bowl, combine the softened butter with the flour and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique ensures that the butter is evenly distributed, creating a tender crust.
  3. Add a pinch of cinnamon to the mixture for a subtle warmth in flavor. Gently bring the dough together with your hands until it forms a smooth ball. Avoid overworking the dough to prevent it from becoming tough.
  4. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
  5. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it gently into the edges and trimming any excess. Prick the base with a fork to prevent it from puffing up during baking.
  6. Blind bake the crust by lining it with parchment paper and filling it with baking beans or rice. Place the tart pan in the preheated oven and bake until the edges are lightly golden, about 15 minutes. Remove the parchment and weights, then bake for another 5 minutes to ensure the base is cooked through.
  7. Once the crust is ready, allow it to cool slightly before filling it with 500 g of prepared pastry cream. Spread the cream evenly over the base, smoothing the top with a spatula.
  8. Sprinkle 80 g of pine nuts evenly over the pastry cream. Return the tart to the oven and bake until the pine nuts are golden and the cream is set, about 20 minutes. The tart is ready when the edges are firm and the center has a slight wobble.
  9. Remove the tart from the oven and let it cool to room temperature. Dust the top with a light coating of powdered sugar just before serving to add a touch of sweetness and a beautiful finish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine