Torta della nonna

A popular cake worth the work, from Giallo Zafferano with lovely results.

INGREDIENTS FOR A 26 CM TIN

PASTRY

450 G ITALIAN 00 FLOUR

160 G SUGAR

200 G COLD BUTTER

2 EGGS

1 LEMON, GRATED ZEST

1 PINCH SALT

CUSTARD

375 G WHOLE MILK

40 G ITALIAN 00 FLOUR

150 G CASTER SUGAR

4 EGG YOLKS

1 LEMON, PEEL

TO FINISH

25 G PINE NUTS

EGG WHITE AS NEEDED

ICING SUGAR AS NEEDED

I first make custard to cool.

I boil milk with yellow lemon peel.

I lightly whisk yolks and sugar in another pan and add flour.

I whisk in strained milk.

I heat and stir until thick.

I transfer to a freezer-chilled bowl, cover directly with cling film and refrigerate.

I make pastry.

I process flour and cold butter briefly into crumbs, then add sugar.

I add eggs, lemon zest and salt.

I process into large crumbs.

I press into a block on surface.

I wrap and refrigerate at least 1 hour, then roll 2/3 into a circle.

I line buttered, floured tin and prick.

I add custard.

I roll remaining disc over custard and seal edges.

I prick, brush with reserved custard egg white and add pine nuts.

I bake low in oven at 160°C for 50 minutes, then 10 minutes at 180°C, covering if dark.

I cool before unmoulding and generously dust icing sugar.