Torta della Nonna

Method

1. 1

   Make the pastry: quickly work the flour, cold butter, sugar, egg, yolk, lemon zest and salt into a firm dough. Wrap and rest in the fridge for 30 minutes.

2. 2

   Make the custard: warm the milk with a little lemon zest. Separately beat the yolks with the sugar, fold in the sifted flour, then pour in the strained hot milk, stirring well.

3. 3

   Return to a low heat and cook, stirring constantly, until the custard thickens. Take off the heat and cool with cling film pressed onto the surface.

4. 4

   Roll out two thirds of the pastry and line a buttered, floured tin. Pour in the cooled custard and level it.

5. 5

   Cover with the remaining pastry rolled thin, seal the edges and scatter the top generously with pine nuts, pressing them in lightly.

6. 6

   Bake in a preheated conventional oven at 180°C for 35–40 minutes, until golden and the pine nuts are toasted. Cool and dust with icing sugar.