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TORTA DELLA NONNA* (grandma's cake)



Who doesn't remember going to restaurants with their parents in the mid-eighties and early nineties? The most awaited moment: the dessert cart! And among very high mountains of profiteroles, tempted by tiramisu and panna cotta, in the end the winner was…Grandma’s custard pie. With its pleasant and genuine taste, custard pie is always a must! A timeless classic, it is a perfect cake after a Sunday lunch that we want you to enjoy at its best, by preparing a delicious fragrant shortcrust and divine custard. There are at least two versions of the pie: an open one, with the base and the cream directly garnished with pine nuts and powdered sugar, and a closed one, with a double layer of shortcrust pastry and custard in the middle. We have opted for the latter. We hope that your choice on the cart of Giallozafferano desserts will lead you here at least every now and then!


For the short pastry:

  • 300 g (10 oz) of flour

  • 120 g (½ cup) of sugar

  • 150 g (6 oz) of butter

  • 1 egg

  • 1 pinch of baking powder

  • salt

For the confectioners' custard:

  • 1 l (2 pints) milk

  • 80 g (3 oz) of flour

  • 20 g (4 tsps) of potato starch

  • 250 g (1¼ cups) of sugar

  • 7 egg yolks

  • zest of 1 lemon

  • 1 vanilla pod

For the garnish:

  • 80 g (3 oz) of pine nuts

  • icing sugar

  • 1 egg for glaze

How to make the short pastry

Make a well with sifted flour, add the egg, butter, sugar, a pinch of salt, and the yeast, then stir quickly with a spatula.

Form a ball, cover with plastic film and let stand for at least 30 minutes before rolling


How to make confectioner's custard

Heat the milk with the lemon zest and vanilla pod.

Mix the egg yolks with sugar, add flour, potato starch and, lastly, the hot aromatized milk.

How to prepare the cake

Butter a tin and dust with a little flour.

Divide the dough into two pieces; roll out the first with a rolling pin, prick with a fork and place in the cake tin. Cover with a sheet of oven paper and sprinkle with coarse salt or beans to stop it rising.

Bake in a preheated oven at 180 °C (350 °F) for about 15 minutes.

Remove from the oven, remove the paper, leave to cool slightly, and cover wich the custard.

Roll out the second portion of dough thinly onto a sheet of baking paper and cover the base. Glaze with beaten egg, scatter with pine nuts and bake at 180 °C (350 °F) for about 15 minutes.

Before serving, dust with icing sugar.


Unique, the Grappa Gran Riserva made, born from Sangiovese Toscane grapes is distilled with an artisanal method by feeding the distillation system in a non-continuous manner. Unique is characterize by the unique label in the world. The postcard that distinguishes it is part of the family collection.

The reasons why this bottle of grappa is Unique are many ... It is Unique because the label is a postcard written and franked in a historical period ranging from 1880 to 1940. It is Unique because it brings with it a story, not only of the era in which the postcard was written, but also of those who were the protagonists. By purchasing Unique you will own a unique item. Appreciate our Grappa and keep the postcard as a reminder of a piece of history.

In the artisanal distillation the Master distiller intervenes in each ‘’cooked’’ personally; for this reason the products of artisanal distillation have a great personality and are always unique. Aging for five years in oak barrels allows the grappa to acquire an intense, elegant amber color; on the nose there are notes of honey, tobacco, raisins and dried, while on the palate you can feel the pleasantness of persistence. *We have created a transparent pocket to allow you to easily extract the postcard and be able to choose whether to have it on the side of the image or on the side of the text with the original stamp‘’

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