1. Make the Pastry Cream
Heat milk in a saucepan until steaming.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return to the heat and cook, stirring, until thick and creamy.
Stir in vanilla and lemon zest (if using). Cover with plastic wrap (directly on the surface) and chill.
2. Prepare the Dough
In a food processor, pulse flour, sugar, butter, egg, baking powder, and salt until crumbly.
Press ⅔ of the dough into a greased 9-inch tart or springform pan.
Spread the chilled pastry cream evenly over the crust.
3. Assemble & Bake
Crumble the remaining dough over the filling and sprinkle with pine nuts.
Bake at 350°F (175°C) for 35-40 minutes, until golden.
4. Cool & Serve
Let cool completely, then dust with powdered sugar before slicing.
Pro Tips for Perfection 🔥
✔ Chill the pastry cream well – Ensures a firm filling and prevents a soggy crust.
✔ Keep butter cold – For a flakier, more tender dough.
✔ No food processor? Use a pastry cutter or your fingers to blend the butter into the flour.
Final Verdict: A Slice of Italian Tradition!
Creamy, nutty, and delicately sweet, this Torta della Nonna is pure comfort—a nostalgic dessert that tastes like a warm hug from Grandma. Perfect with an espresso or as the star of your dessert table! Buon appetito! 🇮🇹
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