Ingredients

Method

In a food processor, combine the flour, sugar, and cold butter cubes. Process until the mixture resembles coarse crumbs.

Add the egg and egg yolk, processing until a dough forms. Divide the dough into two equal portions, shape each into a disc, and wrap in plastic wrap. Chill the dough for at least 1 hour.

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round tart pan with a removable bottom.

Roll out one portion of the chilled dough and press it into the bottom and up the sides of the prepared pan. Trim any excess dough.

In a saucepan, combine the milk, sugar, flour, egg yolks, vanilla extract, and lemon zest. Cook over medium heat, whisking constantly, until the mixture thickens and becomes a smooth custard.

Pour the custard into the prepared pastry crust.

Roll out the second portion of dough and place it over the custard filling, pressing the edges to seal.

Sprinkle the pine nuts evenly over the top of the torte.

Bake the Torte della Nonna for 45-50 minutes, or until the crust is golden brown and the pine nuts are lightly toasted.

Allow the torte to cool completely before removing it from the pan. Dust with powdered sugar before serving.