Ingredients Quantity
**For the Pastry:**
– 1 ½ cups all-purpose flour
– ½ cup unsalted butter, chilled and cubed
– 2 tbsp granulated sugar
– 1 large egg
– 1-2 tbsp cold water (as needed)
**For the Custard Filling:**
– 2 cups whole milk
– 4 large egg yolks
– ½ cup granulated sugar
– 2 tbsp all-purpose flour (or cornstarch for a gluten-free option)
– 1 tsp vanilla extract
– Zest of 1 lemon
**For Topping:**
– ¼ cup pine nuts
– Powdered sugar, for dusting
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### **Optional Additions**
– **Lemon zest or vanilla bean:** For an extra burst of flavor, you can use fresh lemon zest or a vanilla bean instead of vanilla extract.
– **Rum or Amaretto:** Add a splash of rum or Amaretto liqueur to the custard filling for an added depth of flavor.
– **Whipped cream or mascarpone:** Top the finished cake with a dollop of whipped cream or mascarpone for a creamy, indulgent touch.
### **Tips for Success**
– **Chill the dough:** Make sure to chill the pastry dough for at least 30 minutes before rolling it out to ensure a flaky and tender crust.
– **Properly prepare the custard:** When making the custard, stir constantly to avoid curdling. Cooking it over medium heat allows the mixture to thicken gradually without the risk of scrambling the eggs.
– **Use fresh ingredients:** For the best flavor and texture, opt for fresh eggs, high-quality vanilla extract, and whole milk.
– **Let the cake cool completely:** Allow the Torta della Nonna to cool completely before serving, as this helps the custard set and makes for cleaner slices.
Pine nuts for the top:** Toast the pine nuts lightly before adding them to the top to enhance their flavor.
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### **Instructions
1. **Prepare the Pastry:**
– In a large mixing bowl, combine the flour, sugar, and cubed butter. Use your fingers or a pastry cutter to blend the ingredients until the mixture resembles breadcrumbs.
– Add the egg and mix to form a dough. If the dough is too dry, add 1-2 tablespoons of cold water, a little at a time.
– Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. **Prepare the Custard Filling:**
– In a saucepan, heat the milk over medium heat until it is just about to boil. Remove from heat and set aside.
– In a separate bowl, whisk the egg yolks and sugar together until smooth. Add the flour (or cornstarch) and whisk until well combined.
– Gradually add the warm milk to the egg mixture while whisking continuously to temper the eggs.
– Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5 minutes). Once thickened, remove from heat and stir in the vanilla extract and lemon zest. Set aside to cool.
3. **Assemble the Torta della Nonna:**
– Preheat the oven to 350°F (175°C).
– Roll out two-thirds of the pastry dough on a floured surface to fit the base and sides of a tart pan (about 9-inch diameter).
– Line the tart pan with the dough, trimming off any excess, and fill it with the prepared custard filling.
– Roll out the remaining pastry dough to cover the top. Place it over the custard filling and seal the edges by pressing the dough together.
– Use a fork to poke a few holes in the top layer of dough for steam to escape during baking.
4. **Bake the Cake:**
– Bake the Torta della Nonna in the preheated oven for about 40-45 minutes, or until the top is golden brown and the custard is set.
– Remove from the oven and allow it to cool to room temperature. Once cool, top with toasted pine nuts and dust with powdered sugar.
5. **Serve:**
Slice the Torta della Nonna and serve chilled or at room temperature.
