Torta Della Nonna

Ingredients

• 198 g (14 tablespoons; 1¾ sticks)unsalted butter
• 290 g (2⅓ cups)plain flour
• A pinchsalt
• 38 g (3 tablespoons)sugar
• 2egg yolks
• 75 ml (5 tablespoons)ice-cold water
• 500 g (2 cups)fresh ricotta cheese
• 100 g (½ cup)sugar
• Zest and juice of 1lemon
• 3eggs
• 16 g (2 tablespoons)plain flour
• About 100 g (¾ cup; reserve ¼ cup)pine nuts

Instructions

1. 1

   Mix the pastry

   Put all the pastry ingredients in a food processor and process for 10 seconds.

2. 2

   Bring dough together

   Add a little more ice water and pulse briefly after each addition, stopping as soon as the dough comes together.

3. 3

   Chill the dough

   Turn the dough onto a lightly floured surface and knead briefly until smooth. Wrap it and refrigerate for 20 minutes.

4. 4

   Make the filling

   Mix the ricotta, sugar, lemon juice and zest, flour, and eggs until creamy.

5. 5

   Add pine nuts

   Stir ½ cup of the pine nuts into the filling.

6. 6

   Heat the oven

   Preheat the oven to 180°C (350°F).

7. 7

   Roll the pastry

   On a lightly floured surface, roll out the pastry to fit a 23–25 cm (9–10 inch) tart tin.

8. 8

   Fill the tart

   Trim the pastry neatly around the top of the tin, then pour in the filling.

9. 9

   Bake until set

   Scatter the remaining pine nuts over the top. Bake for about 40 minutes, until lightly browned and a skewer comes out clean.

10. 10

    Cool the tart

    Take the tart out of the oven and leave it to cool to room temperature.

What is torta della nonna?

Torta della nonna, or “grandmother’s cake”, is a traditional Tuscan tart. It pairs a pastry case with a creamy filling and a topping of pine nuts.

This version uses ricotta and lemon for a soft, lightly citrus-flavoured centre. Chilling the pastry before rolling helps it handle more easily.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 12g protein, 48g carbs, 30g fat.

The pastry and sugar contribute most of the carbohydrates, while butter and pine nuts provide much of the fat. Ricotta and eggs supply the main protein. Balance a slice with fresh fruit, or serve a smaller slice after a meal with vegetables and a protein-rich main.

The pastry

Cold butter and ice water: these help bring the pastry together without making it overly soft. Add any extra water a little at a time and stop once the dough holds together.

Brief kneading: work the dough only until smooth. Too much handling can make the pastry firm rather than tender.

The ricotta filling

Ricotta: mix it with the eggs, sugar, flour and lemon until creamy. If the ricotta looks very wet, drain it before mixing so the filling is less loose.

Lemon: use both the zest and juice for a clear citrus note that complements the mild cheese.

Shaping the tart

Even rolling: roll the pastry on a lightly floured surface and check that it is wide enough to line the whole tart tin. Lift it gently to avoid tearing.

Clean edges: trim the pastry at the top of the tin before adding the filling. This keeps the rim neat and makes it easier to portion the tart.

How to tell when it is baked

Colour: the tart should be lightly browned after about 40 minutes at 180°C (350°F). Oven performance can vary, so use the visual cue as well as the time.

Skewer test: insert a skewer into the filling; it should come out clean. The centre may still look soft, but it should not be liquid.

Serving and timing

Cooling: let the tart reach room temperature before slicing so the filling has time to settle. The recipe includes 20 minutes of pastry chilling and about 40 minutes of baking, plus preparation and cooling.

To serve: offer slices on their own or with fresh berries. A small spoonful of lightly whipped cream is another option.

Recipe notes & tips

• Measure the extra ice water gradually rather than pouring it all in at once.
• Chill the pastry for the full 20 minutes to make it easier to roll.
• Use a lightly floured surface so the pastry does not stick while shaping.
• Reserve ¼ cup of the pine nuts to scatter over the tart before baking.
• Let the tart cool completely before cutting for tidier slices.

Variations

• Orange zest: swap the lemon zest and juice for orange for a gentler citrus flavour.
• Almond topping: use flaked almonds instead of pine nuts for a different crunchy finish.
• Vanilla note: add a little vanilla to the ricotta mixture for a warmer aroma.
• Berry serving: serve each slice with fresh berries for a bright contrast.
• Individual tarts: divide the pastry and filling between small tart tins, adjusting the baking time to suit their size.

Common mistakes to avoid

• Adding too much water: the pastry can become sticky; add it in small amounts and stop once the dough comes together.
• Overworking the dough: this can make the pastry tough; knead only briefly until smooth.
• Rolling on an unfloured surface: the pastry may stick; dust the work surface lightly before rolling.
• Skipping the trim: uneven pastry edges can bake untidily; cut the excess cleanly around the tin.
• Slicing while hot: the filling may slump; cool the tart to room temperature first.

How to store

Keep the cooled tart covered in the fridge for up to 3 days. Serve chilled or bring a slice towards room temperature; reheat gently in a low oven if preferred.

Frequently asked questions