Uncle Larry Adventures

Italian Classics · Tuscany

More italian dessert recipes

Torta della Nonna

Tuscan torta della nonna: a buttery pasta frolla crust filled with lemon pastry cream, closed with a top layer, scattered with pine nuts and baked gold.

Torta della Nonna

Pastry cream, pine nuts, powdered sugar

Assorted Italian desserts on a dark table in warm light

The short version

Tuscan torta della nonna: a buttery pasta frolla crust filled with lemon pastry cream, closed with a top layer, scattered with pine nuts and baked gold.

Prep
40 min
Cook
45 min
Total
1 hr 25 min
Serves
10 servings

Ingredients

  • 300 g 00 flour, 150 g cold butter, 120 g sugar, 1 egg and 1 yolk (frolla)
  • 500 ml whole milk
  • 4 egg yolks and 120 g sugar
  • 40 g cornstarch
  • Zest of 1 lemon
  • 80 g pine nuts and powdered sugar to finish

Instructions

  1. 01

    Frolla. Rub the butter into flour and sugar, bind with the eggs, chill one hour.

  2. 02

    Pastry cream. Infuse the milk with lemon zest, whisk yolks, sugar and cornstarch, cook until thick. Cool with film on the surface.

  3. 03

    Assemble. Line the tin, fill with cold cream, lay the second disc on top and seal the edge.

  4. 04

    Pine nuts and bake. Scatter pine nuts, press lightly, bake at 350°F / 175°C for 45 minutes.

  5. 05

    Finish cold. Cool completely, then dust with powdered sugar.

Larry’s rule: Soak the pine nuts in water for ten minutes before scattering them. They toast instead of burning.

Nutrition (estimated, per serving)

Serving
1 serving (about 180 g)
Calories
530 calories
Protein
12 g
Carbs
58 g
Fat
29 g
Saturated fat
15 g
Fibre
2 g
Sugar
31 g
Sodium
75 mg
Cholesterol
260 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/torta-della-nonna).

Before you cook

What to know about Torta della Nonna

What it is

Torta della Nonna is a dessert recipe rooted in Tuscany's rustic, practical cooking. This version makes 10 servings in 1 hr 25 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: frolla, then pastry cream, then assemble. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 300 g 00 flour, 150 g cold butter, 120 g sugar, 1 egg and 1 yolk (frolla) — adds richness and helps bind or set the finished dish.
  • 500 ml whole milk — supports the dish's balance, texture and regional character.
  • 4 egg yolks and 120 g sugar — adds richness and helps bind or set the finished dish.
  • 40 g cornstarch — supports the dish's balance, texture and regional character.

Smart substitutions

Bread flour can stand in for 00 flour in a home oven. Expect a slightly chewier crust and adjust water only if the dough feels unusually dry.

Walnuts or blanched almonds can replace pine nuts, although the flavor will be earthier and less buttery.

Make ahead and leftovers

This dessert can be prepared in advance when the method includes chilling or setting. Keep it covered and refrigerated until serving.

What to serve with it

  • Serve in modest portions after an Italian meal.
  • Pair with espresso; choose a dessert wine only if it suits the recipe.

Larry’s why

Why temperature matters more than the recipe here

Dairy and eggs are unforgiving. Cold cream whips higher, warm mascarpone splits, and gelatin sets only within a narrow window. Let ingredients come to the temperature the recipe calls for before you start, and half the ways this dish can fail disappear.

Larry’s rule: Read the temperatures, then start.

More questions Larry gets asked →

Questions Larry gets asked

How long does torta della nonna take to make?
About 1 hr 25 min start to finish — roughly 40 min of prep and 45 min of cooking. That yields 10 servings.
What do you need to make torta della nonna?
6 ingredients, starting with 300 g 00 flour, 150 g cold butter, 120 g sugar, 1 egg and 1 yolk (frolla), 500 ml whole milk, 4 egg yolks and 120 g sugar. The full list with quantities is on this page.
How do you start torta della nonna?
Frolla: Rub the butter into flour and sugar, bind with the eggs, chill one hour.
How do you know when torta della nonna is done?
Finish cold. Cool completely, then dust with powdered sugar.
What is the most common mistake with torta della nonna?
Soak the pine nuts in water for ten minutes before scattering them. They toast instead of burning.
Can you make torta della nonna ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a dessert that reheats well.

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Quick answer

How do you cut the acidity in tomato sauce?

Grate half a carrot into the sauce and simmer 20 minutes — its natural sugar balances the acid without tasting sweet. A tablespoon of butter stirred in at the end also rounds it. Use a pinch of sugar if you must, and baking soda only in tiny amounts, since it flattens the flavor.

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