Torta della Nonna

Instructions

1. 1
   To start the shortcrust pastry (pasta frolla), pulse the flour, sugar, and cold cubed butter in a food processor or mix with your fingertips until it resembles coarse sand.
2. 2
   Add the whole egg, single egg yolk, and lemon zest to the mixture. Bring everything together quickly with your hands just until a smooth dough forms; do not overwork it.
3. 3
   Divide the dough into two portions (one slightly larger than the other), wrap each tightly in plastic wrap, and let them rest in the refrigerator for at least thirty minutes.
4. 4
   While the dough rests, make the pastry cream: heat the milk with the lemon peel strips in a saucepan over medium heat until it just begins to simmer, then remove from heat.
5. 5
   In a separate bowl, whisk the four egg yolks with the sugar and cornstarch vigorously until pale and completely lump-free.
6. 6
   Discard the lemon peels from the milk. Slowly ladle a small amount of the warm milk into the egg mixture while whisking constantly to temper the eggs, then pour everything back into the saucepan.
7. 7
   Cook the mixture over low heat, stirring continuously with a whisk, until it thickens into a rich cream and bubbles gently. Transfer to a clean dish, place plastic wrap directly on the surface, and let it cool completely.
8. 8
   Preheat your oven to 180°C and grease a 22cm tart springform pan.
9. 9
   Roll out the larger portion of dough between two sheets of parchment paper. Line the bottom and sides of your prepared pan with the pastry.
10. 10
    Spread the completely cooled lemon pastry cream evenly across the pastry base.
11. 11
    Roll out the second piece of dough and place it carefully over the cream. Press the edges together firmly with your fingers or a fork to seal, and trim away any excess dough.
12. 12
    Lightly dampen the top crust with a few drops of water, scatter the pine nuts evenly across the surface, pressing gently so they stick, and bake for forty minutes until beautifully golden-brown.
13. 13
    Allow the tart to cool completely in the pan before removing it, then dust with a generous blanket of powdered sugar right before slicing.