🥧 Torta della Nonna
Torta della nonna, or 'grandmother's tart', is an Italian shortcrust pastry tart filled with a creamy lemon-scented ricotta filling and topped with pine nuts. The pastry is crumbly and buttery, the filling smooth and gently sweet. It is dusted with icing sugar and served at room temperature with coffee or as a dessert.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g shortcrust pastry
- 400 g ricotta
- 2 eggs
- 80 g sugar
- zest of 1 lemon
- 40 g pine nuts
- 1 tbsp icing sugar
Method
- Heat the oven to 180 °C. Line a 24 cm tart tin with two-thirds of the pastry.
- Beat ricotta with eggs, sugar and lemon zest until smooth, and pour into the case.
- Roll out the rest of the pastry, cover the filling and seal the edges.
- Scatter pine nuts over the top, pressing them in lightly.
- Bake 40–45 minutes until golden; cool and dust with icing sugar.
How to make it lighter
- Skip the pastry lid and bake it open-faced: less pastry means noticeably fewer calories per slice.
- Use part-skim ricotta for the filling.
- Cut 10 slices instead of 8 and serve with fresh fruit.
History
The tart is strongly associated with Tuscany, especially Florence, where it is found in almost every pastry shop. Classic versions use a custard cream, while home recipes often use ricotta; its exact origin is not documented.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →