This traditional tart/cake, which is filled with custard, is a Tuscan favourite known as Torta della Nonna. As with most Italian classics, everyone’s nonna (or grandma) has their own secret recipe… but here’s ours!
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For the pastry
- 200 g plain flour, plus extra to dust
- 2/3tsp baking powder
- 75 g unsalted butter, chilled and chopped
- 75 g caster sugar
- Finely grated zest of 1/2 lemon
- 1tsp vanilla extract
- 1 medium egg
For the filling
- 350 ml semi-skimmed milk
- Finely grated zest of 1/2 lemon
- 2 medium eggs
- 100 g caster sugar
- 1 tsp. vanilla extract (or vanilla bean paste, if you have it)
- 25 g plain flour
For the topping
- 25 g pinenuts
- Icing sugar, to dust
- Step 1
Start by making the pastry: put all the pastry ingredients into a food processor and pulse until the mixture comes together. If you don't have a processor, mix together the flour and baking powder, then rub in the butter with your fingers. Next, stir in the sugar and zest, then mix in the vanilla and whole egg with a blunt-ended kitchen knife and bring the pastry together. Wrap and chill for 30min.
- Step 2
Next, make the filling. Heat the milk and lemon zest until nearly boiling (there should be bubbles around the inside edge of the pan). Meanwhile, put the two eggs, caster sugar, vanilla extract or paste and flour into a medium heatproof bowl. Whisk together to combine. Gradually whisk in the hot milk mixture, then scrape contents back into the empty pan. Return pan to the heat and cook, whisking constantly, until the mixture is thick (it will need to boil before it thickens). Take off heat and leave to cool completely.
- Step 3
Preheat oven to 180°C (160°C fan) mark 4. Lightly flour a work surface and roll out two-thirds of the pastry and use to line a deep, 20.5cm (8in) round loose-bottomed sandwich tin. Whisk the filling to break it up (and beat out any lumps that have formed on cooling), then spoon into the pastry base and spread to level. Trim the lining pastry (if necessary) so it comes about 2cm (¾in) above the filling, then gently fold the pastry on to the filling. Next, roll out the remaining pastry on a lightly-floured surface and cut out a 20.5cm (8in) round. Lay on top of the filling and press edges lightly to seal. Sprinkle over the pinenuts and press them down gently.
- Step 4
Bake for 50min until nicely golden. Leave to cool for 10min in tin, then carefully remove outside ring and leave tart to cool completely on a wire rack.
- Step 5
To serve, liberally dust the cake with icing sugar and serve in slices.
Traditionally pine nuts are sprinkled over this cake, but you can used almond flakes or roughly chopped hazelnuts instead, if you like.
Serve with berries, or (if you're feeling extra indulgent) some pouring cream.
If you're a fan of this cake, then we have loads more for you to try.
Per serving:
- Calories: 324
- Total carbs: 47 g
- Sugars: 26 g
- Total fat: 13 g
- Saturated fat: 6 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
