Torta della Nonna Recipe

Torta della Nonna

This traditional Tuscan and Umbrian tart is a classic. Delicious and easy to make this Torta della Nonna is the best recipe you can find.
4.67 from 9 votes
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Course: Dessert
Cuisine: Italian
Keyword: cake, torta della nonna
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting time: 20 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 418kcal
Author: Nonna Box



  • 250 grams cake flour or 00 flour
  • 1 egg large
  • 3 yolks
  • 100 grams sugar
  • 3 tablespoons butter
  • 3 tablespoons extra-virgin olive oil melted with the butter
  • 1/2 teaspoon pure vanilla extract


  • 250 grams ricotta fresh
  • 125 grams pine nuts
  • 125 grams sugar
  • 1 lemon zest and juice
  • 3 eggs


  • Preheat the oven to 400 F.
  • Make a well in the flour and put the egg, yolks, sugar, butter and olive oil mix into the center to make a stiff dough, similar to fresh pasta.
  • Take your time and don’t stress.
  • Add the flour little at a time until the liquid in the well is thick enough to bring together with your hands.
  • Knead until the dough is smooth and allow it to rest for about 20 minutes in the fridge.
  • Make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, lemon juice and eggs in a bowl until you have a creamy mixture.
  • Roll out the pastry into two circles.
  • Put one circle down to line the bottom and sides of your pan.
  • Spread the ricotta mixture evenly over this layer and then put the other circle of dough over the top and nip the edges together.
  • Put in the oven to bake for 35 to 40 minutes, keeping an eye on it.
  • Remove and serve warm or at room temperature.
  • Serve with a Vin Santo from Cappezzana.


Calories: 418kcal | Carbohydrates: 44g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 79mg | Potassium: 170mg | Fiber: 1g | Sugar: 23g | Vitamin A: 390IU | Vitamin C: 5.9mg | Calcium: 78mg | Iron: 1.5mg
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