Get ready to bring a taste of Italy right into your home with Torta della Nonna, which beautifully translates to “Grandma’s Cake.” This beloved traditional Italian dessert, with its delightful crispy crust, luscious creamy filling, and a hint of bright orange, is pure comfort in every single bite. It’s surprisingly easy to make, and the result tastes just like it came from the finest Italian bakery!
Ingredients (for a 10-inch / 25 cm round pan):
For the Pastry Crust:
- 1¾ cups (200 g) all-purpose flour
- ½ cup + 1 tbsp (100 g) cold unsalted butter, cut into small cubes
- ¼ cup (50 g) granulated sugar
- 1 large egg
- A pinch of salt
- ½ teaspoon baking powder
For the Creamy Filling (Pastry Cream):
- 1 cup (250 g) ricotta cheese (full-fat for the best texture)
- ¾ cup (200 g) granulated sugar
- 2 cups (500 ml) milk (whole milk is recommended for richness)
- 5 large egg yolks
- 2 tablespoons all-purpose flour
- Zest of 1 orange (make sure it’s a thin strip without any bitter white pith)
For the Top & Garnish:
- 2 tablespoons pine nuts (you can also use sliced almonds for a similar crunch)
- 1 egg white (for an egg wash to help the nuts stick and brown)
Preparation:
1. Prep Your Pine Nuts (or Almonds):
If using pine nuts, place them in a small bowl and cover them with water for 10-15 minutes. This little trick helps prevent them from burning in the oven, ensuring they come out perfectly golden.
2. Make the Dough:
In a large bowl, combine the cold butter cubes with the flour. Use your fingertips or a pastry blender to rub the butter into the flour until the mixture resembles coarse crumbs. Now, add the baking powder, salt, sugar, and the egg. Quickly mix until a soft dough forms. Don’t overmix! Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This resting period is key for a tender crust.
3. Prepare the Creamy Filling:
Carefully peel a thin strip of orange zest from your orange, making sure not to include any of the bitter white pith. Place this zest into a saucepan with the milk. Bring the milk and zest to a gentle boil over medium heat, then immediately remove from the stove. Discard the orange zest.
In a separate bowl, whisk the egg yolks with the sugar and flour until smooth and well combined. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Return this custard mixture to the saucepan over low heat. Cook, stirring continuously with a whisk or wooden spoon, until the cream thickens to a pudding-like consistency. Remove from heat. To prevent a skin from forming, immediately cover the surface of the cream directly with plastic wrap (known as “contact coverage”). Let it cool down until it’s just warm. Once cooled, stir in the ricotta cheese until smooth.
4. Form the Pie Crust:
Take your chilled dough from the refrigerator and divide it into two portions, with one piece being slightly larger than the other. On a lightly floured surface, roll out the larger piece of dough into a circle big enough to cover the bottom and sides of your 10-inch (25 cm) pie pan. Carefully transfer the dough to the pan. Prick the bottom of the crust all over with a fork.
To prevent the crust from puffing up too much, line it with parchment paper and fill it with dry beans or pie weights. Bake this bottom crust in a preheated oven at 400°F (200°C) for just 10 minutes. This is a partial bake (blind baking).
5. Assemble and Bake:
While the base is pre-baking, roll out the second, smaller piece of dough into another circle. Once the bottom crust has lightly baked, remove it from the oven and carefully remove the parchment paper and weights. Pour the prepared creamy filling evenly over the slightly baked crust.
Gently place the second dough circle on top of the cream filling. Pinch the edges of the top and bottom crusts together tightly to seal the pie and prevent the cream from leaking out. Drain the reserved pine nuts (or have your sliced almonds ready) and sprinkle them evenly over the top dough. Lightly brush the top with the egg white – this will help the nuts stick and give the crust a beautiful golden shine.
6. Final Bake & Cool:
Bake the assembled Torta della Nonna for an additional 30 minutes at 400°F (200°C), or until the top is golden brown and the filling is set.
Once baked, let the pie cool completely on a wire rack before slicing. This is crucial! The cream needs time to fully set for perfect slices.
Your beautiful Italian Torta della Nonna is ready! Enjoy every delicious moment.
And may the comforting aroma of “Grandma’s Cake” fill your home with warmth, just like in a true Italian family kitchen!
Helpful Baking Tips:
- Better the Next Day: This pie often tastes even better on the second day! The flavors have more time to meld, and the cream filling fully stabilizes, making for an even more delightful experience.
- Ricotta Alternatives: While ricotta is traditional, you can substitute it with any other smooth, soft cheese, like mascarpone or even a very thick Greek yogurt, for a similar creamy texture.
- Nut Choices: Pine nuts are classic for Torta della Nonna, but feel free to swap them for finely chopped almonds or cashews if you prefer.