Cooked - Torta Della Nonna (classic Italian Custard Pie Dessert) - New Recipe

Start with the shortcrust pastry: cut the butter into cubes, add the flour and work it in a mixer, with the shortcrust pastry hook, until you obtain a sandy mixture.Add the sugar, the grated lemon zest and a pinch of salt, mix for a few more moments, then start incorporating the eggs, a little at a time, continuing to mix with the leaf.You should get a compact but soft dough. Wrap it in cling film and let it rest in the fridge, while you prepare the filling.Pour the milk and the grated zest of a lemon into a saucepan and place over low heat to heat.Meanwhile, collect the egg yolks, the sugar and the cornstarch in a bowl, then work them with a whisk to create a smooth and homogeneous cream.Pour some of the hot milk into the bowl and mix with the whisk, so as to dilute the mixture.Transfer everything into the saucepan with the rest of the milk and continue stirring over low heat.In the end, you should obtain a smooth, full-bodied but not excessively dense cream: we therefore suggest that you do not cook it too much. Move it to a glass bowl, cover it with a sheet of cling film in contact and leave it to cool.Divide the pastry into 2 equal parts and roll out the first half between two sheets of baking paper in a thin layer of about 0.5cm.Line a 22cm diameter cake tin, already buttered and floured, with the shortcrust pastry disc, then prick the base with a fork to prevent it from swelling during cooking.Fill the shortcrust pastry base with the custard, leveling the surface with a spatula.Roll out the second pastry disc and place it on the filling, then trim the edges with a knife.Brush the surface with a beaten egg, then sprinkle with pine nuts and bake the pie in a static oven preheated to 350°F/175°C for 40-45 minutes.Take it out of the oven when it is golden brown and let it cool completely before removing it from the mold.Once cooled, place the cake on a tray or cake stand and sprinkle it with powdered sugar.