Torta della Nonna

Classic Italian custard tart topped with pine nuts and powdered sugar.

Ingredients

• 1 prepared shortcrust pastry
• 500 ml milk
• 4 egg yolks
• 150 g sugar
• 50 g cornstarch
• 1 lemon zest
• 1 tsp vanilla extract
• 50 g pine nuts
• to dust powdered sugar

Method

1. Preheat oven to 180°C (350°F).
2. Blind bake pastry for 15 minutes. Allow to cool.
3. Heat milk with lemon zest. Whisk yolks, sugar, and cornstarch.
4. Add hot milk to yolk mixture gradually, cook until thick, then cool.
5. Fill pastry with cool custard, top with pine nuts, bake for 35 minutes.

Chef's tips

• Ensure custard is thick before filling pie.
• Seal edges well to prevent leaks.