Here is the full blog post translated into natural, engaging English:
Gluten-Free Torta della Nonna: The Traditional Recipe Made Gluten-Free
Torta della Nonna is the quintessential Sunday family dessert: a delicate, buttery pastry crust holding a velvety heart of lemon-infused pastry cream, finished with crunchy pine nuts on top.
Today, we are sharing a 100% Gluten-Free version—crafted so everyone can enjoy the authentic taste of classic Italian home baking without sacrificing that perfect pastry texture.
Ingredients
To ensure flawless results, we divide the preparation between the pastry crust and the cream filling.
For the Gluten-Free Shortcrust Pastry
- 520 g gluten-free flour (a 1-to-1 baking blend)
- 230 g cold butter, cubed
- 185 g sugar
- 2 large eggs
- 1 vial of lemon extract
- 1 pinch of salt
For the Pastry Cream (Crema Pasticcera)
- 435 ml whole milk
- 5 egg yolks
- 175 g sugar
- 46 g gluten-free flour
- Zest of 1 organic lemon
For the Topping
- Pine nuts, as needed
- Gluten-free powdered sugar, for dusting
Step-by-Step Instructions
1) Preparing the Gluten-Free Shortcrust Pastry
- In a large bowl, combine the gluten-free flour with the cold cubed butter, working quickly with your fingertips until the mixture resembles coarse sand.
- Add the sugar, eggs, lemon extract, and a pinch of salt.
- Quickly knead everything together until a smooth, cohesive dough forms.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30–35 minutes.
💡 Mamù Tip: Gluten-free dough can be more delicate than traditional pastry. Chilling it in the fridge is essential so it rolls out smoothly without cracking.
2) Preparing the Pastry Cream
- Pour the milk into a saucepan along with the lemon zest and warm over gentle heat, removing it just before it comes to a boil.
- In a second saucepan, whisk the egg yolks with the sugar and gluten-free flour until smooth.
- Gradually pour the warm milk into the egg yolk mixture in a thin stream, whisking constantly to prevent lumps.
- Place the saucepan back on the stove and cook over low heat, stirring continuously until the cream thickens. Once ready, transfer it to a bowl and let it cool completely.
3) Assembly and Baking
- Take the dough out of the fridge and split it: roll out about two-thirds of the dough to line a 28 cm pie dish (ideally use our Mamù fluted tart pan for beautiful scalloped edges, 100% non-stick, and Made in Italy).
- Pour the cooled pastry cream into the crust and smooth out the surface.
- Roll out the remaining dough and place it on top to seal the pie, trimming away any excess edges.
- Scatter a generous handful of pine nuts over the top.
- Bake in a preheated conventional oven at 180°C (350°F) for about 40 minutes, until the top is golden.
The Finishing Touch
Once baked, allow the pie to cool completely before removing it from the pan: warm gluten-free pastry is very tender and can break easily if handled too soon.
Dust with powdered sugar right before serving and enjoy a true classic of Italian pastry making!
