Torta della Nonna

Torta della Nonna is a popular Italian cake filled with custard cream and topped with pine nuts. Recipe courtesy of Cooking with Manuela

Ingredients: to make an 11 inches (28 cm) tart
For the dough (pasta frolla):

• 3 cups (450 gr) of all-purpose flour
• 3/4 cup (150 gr) of sugar
• zest of one lemon, grated
• one pinch of salt
• 6 oz (170 gr) of unsalted butter 
• 2 eggs
• 1 egg yolk
• 1 teaspoon of vanilla extract

For the custard pastry cream (crema pasticcera):

• 4 cups (1 liter) of milk
• half lemon (peel, in one piece)
• 6 egg yolks
• 1/2 cup (75 gr) of all-purpose flour
• 1 cup (200 gr) of sugar
• 1 teaspoon of vanilla extract

For the top: 

• 4 oz (115 gr) of  pine nuts
• 2 tablespoons of milk
• powdered sugar to decorate (optional)

Preparation time: 30 minutes to prepare, 1 hour in the refrigerator, plus 45 minutes in the oven
Directions:
1. Prepare the dough: in a food processor, add the flour, sugar, lemon zest, salt and the butter cut in pieces. Pulse until the mixture looks like a coarse meal. Add the vanilla extract, two eggs plus the egg yolk and mix only until the dough comes together. If by any chance the dough is too dry add a little bit (maybe one or two tablespoons) of milk. If too wet, add a bit of flour.