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torta della nonna


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Prep Time: 90 minutes

Cook Time: 60 minutes

Total: 150 minutes

Servings: 12

Cost: $4.08 /serving


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Step 1

Warm the milk in a saucepan with the vanilla then set aside.

Step 2

In a bowl whisk the egg yolks and sugar just until combined. Add the cornstarch (cornflour UK) and mix it into the eggs until combined

Step 3

Slowly pour the warm milk into the bowl with the eggs constantly whisking until everything is mixed together (make sure the milk is just warm and not hot so the eggs don’t scramble).

Step 4

Once combined pour the mixture back into the saucepan you warmed the milk in.

Step 5

Heat it on a low heat stirring constantly with a wooden spoon for 10 minutes until very thick.

Step 6

Once thickened pour the pastry cream into a clean bowl and place plastic wrap directly on top of the cream so a skin doesn’t form.

Step 7

Once cooled completely place the bowl in the fridge until ready to use.

Step 8

Sift the flour into a large bowl then add the rest of the dry ingredients including the lemon zest, stir to combine.

Step 9

Add the egg and butter and cut it into the flour mixture with a spatula or pastry scraper to form rough crumbs.

Step 10

Start to bring the mixture together with your hands to form a dough. Knead the pastry until all the flour is fully absorbed and it becomes a smooth ball. Wrap in plastic wrap and place in the fridge for 30 minutes to 1 hour.

Step 11

After the dough has chilled remove from the fridge and dust a clean work surface with flour. Roll out using a rolling pin until ¼ inch (½ cm) thick.

Step 12

Grease a 7-8 inch tart or pie pan with butter then lay the pastry over the pan tucking in the sides until it fits evenly. Roll the rolling pin over the tart case to cut the edges (you can also trim the edge with a knife).

Step 13

Prick the base with a fork then place back in the fridge for 30 minutes.

Step 14

Pre-heat the oven to 350F/180C.

Step 15

Soak the pine nuts in water for 5 mins.

Step 16

Remove the pastry case from the fridge and fill with the cooled pastry cream, spread out evenly.

Step 17

Scatter over the pine nuts then bake in the oven for 50 minutes or until slightly golden on top.

Step 18

Remove from the oven and let it sit for 5 minutes then remove the tart from the case and place on a cooling rack to cool completely. Serve once cooled or place in the fridge until ready to serve.