Torta della nonna

Ingredients

• All-purpose flour300 g
• Cold butter150 g
• Granulated sugar200 g
• Eggs (medium)4 pieces
• Whole milk500 ml
• Pine nuts40 g
• Lemon (organic zest)1 piece
• Fine salt2 g
• Cornstarch or extra flour (for thickening)40 g

Allergens

Tree nuts, Gluten, Milk, Eggs

Method

1. In a bowl, combine 300g flour and 150g cold cubed butter until sandy. Add 100g sugar, a pinch of salt, half the lemon zest, and 1 egg. Knead quickly, wrap in cling film, and chill for 30 minutes.
2. For the custard: heat the milk with the remaining lemon zest until it almost reaches a boil.
3. In a saucepan, whisk 3 egg yolks (save the whites) with 100g sugar, then mix in 40g starch or flour.
4. Slowly pour the hot milk into the yolk mixture, whisking constantly. Cook over low heat until thickened (approx. 82-85°C). Transfer to a bowl, cover with contact film, and let cool.
5. Divide the dough into two parts (2/3 and 1/3). Roll the larger part to 4mm and line a greased 24cm tart mold.
6. Prick the bottom, pour in the cooled custard, and level it with a spatula.
7. Roll out the remaining dough, cover the cake, and seal the edges tightly. Prick the top, brush with a little egg white, and scatter the pine nuts.
8. Bake in a preheated static oven at 180°C for 40-45 minutes, placing the cake on the lower rack for the first 20 minutes.
9. Allow to cool completely in the mold before removing and serving with a dusting of powdered sugar.