Torta della Nonna
45 minutes • Servings: About 8 slices
A tribute to Tuscany’s beloved torta della nonna, this version keeps the heart of the original, creamy custard, lemon zest, and pine nuts, while transforming it into a clean, protein forward dessert that fits a modern lifestyle.
What you need
- Crust Base and Top Layer
- 1 full bag Dilettoso Vava Vanilla Mix
- 2 eggs
- 30 g butter (≈ 2 tbsp) melted
- 2 to 3 tbsp milk as needed for texture
- Zest of ½ lemon
- Vanilla Custard Filling
- 400 ml milk (≈ 1⅔ cups)
- 2 egg yolks
- 2 tbsp tapioca starch
- 2 to 3 tbsp date sugar
- 1 tsp vanilla extract
- Zest of ½ lemon
- Topping
- 2 tbsp pine nuts
- Powdered sugar optional
Hot Hot Hot
How to do it
- PREHEAT oven to 350°F and lightly grease a tart pan.
- WHISK together the Vava Vanilla Mix, eggs, melted butter, milk, and lemon zest until a soft dough forms.
- DIVIDE dough into two portions, 2 thirds for base and 1 third for top.
- PRESS the larger portion evenly into the base and sides of the tart pan.
- PLACE in the fridge for 10 minutes to firm up.
- PREPARE the custard.
- HEAT the milk until warm, not boiling.
- WHISK egg yolks, tapioca starch, and date sugar, in a separate pan, until smooth.
- SLOWLY POUR warm milk into the mixture while whisking continuously.
- RETURN to low heat and COOK, stirring constantly, until thick and creamy.
- REMOVE from heat and STIR in vanilla and lemon zest. Let cool slightly.
- POUR the custard into the prepared crust.
- ROLL out the remaining dough and gently PLACE on top or create a rustic top layer.
- SPRINKLE with pine nuts.
- BAKE for 30 to 35 minutes, until golden.
- COOL completely before slicing.
- DUST lightly with powdered sugar before serving.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
In Italy, this cake is often served slightly cooled, never too cold, because the custard flavor and aroma are at their absolute best at room temperature.
