Torta Della Nonna

This cake is familiar to many! It must be acknowledged that the delicate shortcrust pastry, pastry cream, and pine nuts will not leave you indifferent!

You will need:

• Baking pan 20-22 cm

Shortcrust Pastry

• 330g Flour
• 165g Butter
• 1 Egg + 2 Egg yolks
• 130g Sugar
• 1/2 tsp Baking powder
• Lemon zest
• Pinch of salt

Custard Cream

• 450g Milk
• 6 Egg yolks
• 150g Sugar
• 40g Flour
• Lemon zest

Decoration

• 80g pine nuts
• 2 tbsp powdered sugar

Preparing the Shortcrust Pastry

1. Beat the butter with sugar until creamy.
2. Gradually add the eggs while continuing to beat.
3. Add the flour, baking powder, and salt, and continue to knead the dough.
4. Transfer the dough onto a surface and knead it by hand.
5. Shape the dough into a square.
6. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Cream

1. Beat the eggs with sugar.
2. Heat the milk with lemon zest without bringing it to a boil.
3. While continuing to beat, gradually add flour to the beaten eggs.
4. You can also add a little warm milk to thin out the thick consistency of the eggs.
5. Add the beaten eggs to the heated milk, stirring constantly with a whisk.
6. Continue cooking the cream over medium heat, stirring constantly with a whisk.
7. The cream should reach a thick consistency.
8. Remove from heat and let the cream cool.

Prepare the Pie

1. Take the dough out of the refrigerator and divide it into 2 parts.
2. Roll out the first part and place it in a baking pan (take slightly more dough for the bottom part of the pie).
3. Poke holes with a fork and spread the cooled cream on top.
4. Cover with the second rolled-out part of the dough.
5. Make holes and brush with a small amount of water.
6. Decorate with pine nuts.
7. Bake for 15 minutes at 180°C and then for 45 minutes at 160°C.
8. Allow your pie to cool down and decorate with powdered sugar.

Buon Appetito!