- ¼ cup pine nuts
- Powdered sugar, for dusting
Instructions
1. Prepare the Pastry Cream
In a saucepan, heat the milk with the lemon zest until just steaming. Do not boil.
In a bowl, whisk egg yolks with sugar until pale, then whisk in the cornstarch. Slowly pour the warm milk into the egg mixture while whisking continuously. Return everything to the saucepan and cook over medium heat, stirring constantly, until thick and smooth.
Remove from heat, stir in vanilla, and cover with plastic wrap directly on the surface. Let cool completely.
2. Make the Shortcrust Pastry
In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest. Rub in the cold butter until the mixture resembles coarse crumbs. Add eggs and mix just until a dough forms.
Shape into a disk, wrap, and refrigerate for at least 30 minutes.
3. Assemble the Cake
Preheat oven to 350°F (180°C).
Roll out about two-thirds of the dough and line a buttered 9-inch (23 cm) tart pan. Spoon in the cooled pastry cream and smooth the top.
Roll out the remaining dough and gently place it over the filling, sealing the edges. Sprinkle pine nuts evenly on top.
4. Bake
Bake for 40–45 minutes, or until golden and fragrant. Let cool completely before removing from the pan.
Just before serving, dust generously with powdered sugar.
Tips for the Perfect Torta della Nonna
⏬️ Continued on the next page ⏬️
