Add the cold butter and rub it into the flour until the mixture looks like fine crumbs.
Add the egg, yolk, and vanilla or lemon zest. Mix until a dough forms.
Wrap in plastic wrap and refrigerate for 30 minutes.
2. Make the Pastry Cream
Heat the milk with vanilla or lemon zest until warm (do not boil).
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Slowly add the warm milk to the egg mixture, whisking continuously.
Return to the stove and cook over low heat, stirring, until thickened (about 5 minutes).
Transfer to a bowl, cover with plastic wrap, and let cool.
3. Assemble the Cake
Preheat oven to 350°F (175°C).
Roll out ⅔ of the dough and press it into a greased 9-inch (23 cm) tart pan.
Pour in the cooled pastry cream.
Roll out the remaining dough and place it over the top, sealing the edges.
Sprinkle with pine nuts.
4. Bake
Bake for 35–40 minutes or until golden.
Let cool completely, then dust with powdered sugar before serving.
Enjoy!
This Torta della Nonna is perfect for any occasion—rich, creamy, and truly a taste of Italy! Would you like a variation, such as an open-faced version or a chocolate filling? 😊
