Torta della Nonna, or “grandmother’s cake”, is a delightful treat I learned to prepare from the talented Chef Pietrina in Tuscany. This elegant dessert features a crisp short crust pastry that beautifully cradles a luscious Italian pastry cream filling, made with simple, wholesome ingredients you likely already have in your kitchen. While the traditional recipe calls for both a top and bottom layer of dough, I prefer to keep it lighter by using just the bottom crust. The finishing touch comes from a sprinkle of toasted pine nuts and dusting of powdered sugar, elevator the cake’s presentation and flavor. Best enjoyed as a sweet finale to a meal, accompanied by a robust espresso, this cake is sure to impress. Just remember to soak the pine nuts in water beforehand to ensure they achieve a perfect golden hue in the oven!

Servings: 8 to 10

Special Equipment: Pie pan, Fine-mesh strainer

Ingredients:

Dough
- 2 eggs
- 1 cup sugar
- 7 tablespoons unsalted butter (softened)
- 2 3/4 cup AP flour
- 1 3/4 teaspoons baking powder
- 1/4 cup powdered sugar
Cream
- 2 eggs
- 1 egg yolk
- 1/2 cup sugar
- 1/4 cup AP flour
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup pine nuts

Method:

Make the dough
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. In a separate large bowl, place the eggs and sugar in a medium bowl and beat thoroughly with a whisk. Add the softened butter and beat into the mixture until combined. Add the flour mixture, a little at a time, using your hands to mix. Be sure not to overwork the dough as it is very delicate. Separate the dough into two balls - one for the bottom and one for the top - and set aside.
Make the cream filling
Beat the eggs with the sugar using a wooden spoon. Add flour little by little while mixing continuously, until you reach a smooth texture. Boil the milk with the vanilla extract. Add the hot milk to the rest of the ingredients, a little at a time, stirring continuously. Transfer to a saucepan and cook the mixture over low heat, stirring continuously for 3 to 4 minutes. Pour the cream into a bowl and leave it to cool. Stir in half the pine nuts and set aside.
Form & fill the dough
Individually roll out both balls of dough into a large, round shape. Take one rolled-out dough and place it on the bottom and up the sides of a pie pan; press into the grooves of the pan. Pour the cream into the pan and top with the remaining pine nuts.
Bake and finish
Place the pan on a sheet tray and bake for 30 minutes, or until the crust is browned and the cream is set. Remove from the oven and let cool. Right before serving, use a fine-mesh strainer to garnish with a sprinkling of powdered sugar.