Instructions
- Make the Pastry Dough:
- Combine flour, sugar, lemon zest, and salt in a bowl. Add the butter and mix until crumbly.
- Add egg yolks and knead into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare the Custard Filling:
- Heat milk and lemon zest in a saucepan until steaming (don’t let it boil).
- In a bowl, whisk egg yolks and sugar until pale. Add flour and mix until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring, until thickened. Remove from heat, cover with plastic wrap, and let cool.
- Assemble the Cake:
- Preheat the oven to 350°F (180°C).
- Roll out 2/3 of the pastry dough and line a 9-inch (23cm) tart pan. Prick the base with a fork.
- Pour the custard filling into the crust.
- Roll out the remaining dough and place it over the filling, sealing the edges.
- Add the Topping:
- Sprinkle the top with pine nuts.
- Bake:
- Bake for 35–40 minutes or until golden brown. Let it cool completely.
- Serve:
- Dust with powdered sugar before serving.
Why You’ll Love It ❤️
Torta della Nonna combines buttery pastry with creamy custard and the nutty crunch of pine nuts. It’s the perfect dessert for family gatherings or indulgent moments. Try it once, and you’ll want to bake it every week! 😍