Do you want to bake something simple and delicious without anything too complicated?

Here is the ” Torta della Nonna, “a shortcrust pastry shell with a flavorful pastry cream (crema pasticcera) filling, covered with pine nuts and a sprinkling of powdered sugar.

Torta della nonna

Buonissima !!!

No one knows the exact recipe; we only know these ingredients: shortcrust pastry, crema pasticcera, and pine nuts.

We do not know if it is from Florence or Arezzo. We attribute the paternity to a restaurateur from Florence, Guido Samorini, who used it to satisfy the palate of his clients who asked for something new.

It is said that at Samorini’s death, the recipe was entrusted to one of his helpers in the kitchen, who has kept the secret so well that she has not shared the recipe with anyone.

Torta della Nonna

So, there are so many imitations and customizations of this cake.

Can we say we created this cake, hoping it would come out like his?

It is ideal for breakfast, snacks, and special occasions such as Easter.

Torta della Nonna

The best Torta della Nonna with a Sprinkling of Powdered Sugar

Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year


Torta della Nonna is a traditional Italian cake that is popular nationwide.


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French Shortcrust Pastry (Pate Sable)

Pastry Cream


French Shortcrust Pastry (Pate Sable)

    • Put the flour, sugar, and butter in a food processor until they become a sandy mixture.
    • Put the mixture over on a pastry board; dig a hole in the center of the mix and add the egg yolks and salt.
    • Using a fork, beat together the eggs and begin to incorporate the flour mixture, starting with the inner rim of the hole.
    • Knead everything until you get a smooth and homogeneous dough.
    • Wrap the dough in transparent paper and put it in the fridge for 1 hr.

Pastry Cream

    • Put the milk with the scraped vanilla pod in a small saucepan and bring it to a boil.
    • Remove the pan from the stove and filter the milk.
    • Separately, pour the egg yolks, vanilla caviar, sugar, and grated zest into a bowl.
    • Whisk vigorously until thoroughly combined.
    • Add the cornstarch sieved in when the mixture is blended and stir well to incorporate it.
    • Pour the milk into the egg yolks, sugar, and cornstarch mixture.
    • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking should stop when it reaches just 67°C (152.6°F).
    • Remove the cream from the stove as soon as it starts to thicken.
    • Cool it quickly by pouring it into a cold pan and continuing to stir with a whisk, bringing it to a temperature below 50°C (122°F). This allows it to maintain the consistency of the cream intact.
    • Cover with plastic wrap in contact with the surface of the cream, and let it finish cooling at room temperature.


    • Remove the pastry from the fridge, divide it in two, and work one piece with a rolling pin to form a 1/2 cm (0.2 inch) thick disk to line the greased and floured baking pan (6 inches).
    • Cut the excess shortcrust with a knife.
    • Prick the dough with the tines of a fork without piercing it.
    • Pour in the cream pastry and level it with the help of a spoon.
    • Roll out the remaining pastry disk to a 0.2-inch-thick circle and set it over the leveled cream.
    • Seal the edges by pressing them lightly with the tines of a fork.
    • Brush the surface with a beaten egg.
    • Sprinkle with pine nuts and bake in the preheated oven at 168°C (335°F) for 45-50 minutes.
    • After letting it cool completely, serve it by sprinkling it with powdered sugar.
Keywords: torta della nonna

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