Torta Della Nonna

Ingredients

All-purpose flour

2 1/2 cups, divided

Granulated sugar

3/4 cup, divided

Unsalted butter

1 cup, chilled and cubed

Eggs

3, divided (2 whole and 1 yolk)

Milk

2 cups

Vanilla extract

1 teaspoon

Lemon zest

2 tablespoons

Pine nuts

1/2 cup, toasted

Instructions

1. Begin by preparing the pastry crust. In a large mixing bowl, combine 2 cups of all-purpose flour with 1/4 cup of granulated sugar. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
2. In a separate small bowl, whisk together 2 whole eggs, the egg yolk, and the lemon zest. Gradually add this mixture to the flour and butter, stirring until a dough forms. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
3. While the dough is chilling, prepare the custard filling. In a saucepan over medium heat, combine the milk, remaining 1/2 cup of sugar, the egg yolk, 1/4 cup of flour, vanilla extract, and lemon zest. Cook, stirring constantly, until the mixture thickens to a custard-like consistency. Remove from heat and let it cool.
4. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one half of the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, ensuring it covers the bottom and sides evenly.
5. Pour the cooled custard filling into the tart shell, smoothing it out with a spatula. Roll out the second half of the dough and place it over the filling, sealing the edges carefully.
6. Sprinkle the toasted pine nuts evenly over the top of the tart.
7. Bake in the preheated oven for 40-45 minutes, or until the tart is golden brown and the custard is set. Once baked, allow it to cool before serving.
8. For a decorative touch, garnish with additional lemon zest before slicing.