grandma’s pie – italian custard and pine nuts tart

Ready in

3h 30 min


2h 10 min


40 min


8 Person






à Torta ra Nonna

Grandma’s pie with custard and pine nuts

Simple, soft, creamy and tasty. These are the names that determine the grandma’s pie.
Simple: The grandma’s pie is a dessert for everyone, in fact, even those who have never been in the kitchen can make it.
Soft: to assemble the grandma’s pie, you need to line the pan with a soft shortcrust pastry.
Creamy: Grandma’s cake is a custard wrapped in shortcrust pastry.
Tasty: the abundant layer of pine nuts placed on the custard make grandma’s cake even more tasty and fragrant.
Regularly, the classic Italian recipe involves covering the cream with another layer of shortcrust pastry but, in my version, this is not the case. I do not use it because, I prefer to highlight the crunchiness of the pine nuts first, which blend with the softness of the cream and only at the end the crispness of the pastry. In Italy the grandma’s pie is a very coveted dessert of which there are also other variations in fact in the CIlento it is made with chocolate and in addition to pine nuts other dried fruit such as hazelnuts or almonds are also used.


  • 250g flour 00
  • 100g sugar
  • 1 whole eggs
  • 1 organic orange peel
  • 1liter milk
  • 200g flour 00
  • 200g sugar
  • 5 whole eggs
  • 1 organic orange peel
  • 100 g pine nuts
  • 50 g icing sugar
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First we make the shortcrust pastry. On the pastry board, pour the flour and make the fountain*

fontana pasta frolla

buccia arancia pastafrolla

Put the sugar in the fountain, break the eggs and grate the orange peel over all the flour

Take the butter at room temperature and cut it into small pieces over all the flour

burro pasta frolla

impasto pastafrolla

Quickly mix all the ingredients, to ensure that the dough does not overheat with the heat of your hands

Roll up the dough, then, mash it a little

panetto pastafrolla

pasta frolla frollatura

Wrap the dough in a cloth and put it to rest in the fridge for at least 30 minutes

While the shortcrust pastry matures, prepare the cream. In a saucepan, boil the milk with the lemon peel

latte e buccia di limone

montare zucchero e uova

In the food processor or with a blender, whip the eggs with the sugar

Aggiungete la farina setacciandola e facendo in modo che non si formano grumi

setacciare farina

setacciare latte e bucce limone

Strain the milk to remove any skin and lemon peel

Mix the two compounds well and pour them into a clean pot

mescolare la crema

cuocere la crema pasticcera

Let the cream thicken over medium heat, always stirring

When the cream is ready, pour it into a bowl and turn it with a whisk so that it becomes pretty soft. Then cover with a damp cloth and let it cool

crema pasticcera cotta

Now we can assemble our tart.
Roll out the shortcrust pastry to a thickness of 4-5 millimeters and a width such as to cover a 24 centimeter pan

Cover the entire pan with the dough, make it adhere well to the sides and cut what comes out of the edge

Prick the bottom with the tines of the fork

Pour the custard into the pan and level it with a spoon

Now sprinkle all the cream with abundant pine nuts and make it adhere well on the cream with the use of a palm of your hand

Turn on the oven at 180°C (350°F), when it has reached temperature, bake the tart, cook for 40 minutes or until it is beautiful golden

When it is cooked, remove it from the oven, let it cool 60 minutes, then, turn it upside down on a round tray, let it cool for another 10 minutes, then turn it over and let it cool

When cold or ready to serve, sprinkle with icing sugar


  1. If the pastry breaks at the time of use, it means that it is not yet ready, spread it on some sheets of parchment paper, one above and one below and without removing it from the paper, place it in the pan. Then remove the card.
  2. I recommend that you knead the shortcrust pastry one day before use, so it doesn’t break.
  3. When you roll out the dough, always flour it in flour at every turn, otherwise it sticks.
  4. For the tart, always use a light aluminum pan, it will cook better.


  1. Grandma’s pie can be kept for three to four days, always covered by a bell, otherwise it dries in a cool place at room temperature but, if it’s hot, it should be put in the fridge.


  1. Casserole (Pot)
  2. Wooden ladle
  3. Kitchen washer
  4. Rolling pin
  5. Pastry board
  6. Grater
  7. Knife
  8. Silicone spatula
  9. Planetary or mixer
  10. 24cm pan
  11. Tray
  12. Colander
  13. Oven
  14. Cooker
  15. Fridge
  16. Bowls
  17. Pyrex dish or tureen
  18. Whip


  1. *The fountain is the hole that is made in the flour so as not to let the liquid ingredients come out.

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