Italian grandmas cake

Ingredients

For the Pastry Dough (Pasta Frolla):

• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 2 egg yolks + 1 whole egg

For the Custard Filling (Crema Pasticcera):

• 2 cups whole milk
• ½ cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• Zest of 1 lemon
• 1 tsp vanilla extract

Topping:

• 1/4 cup pine nuts
• Powdered sugar, for dusting

Instructions

1. Make the Pastry Dough:
   In a mixing bowl, combine flour, sugar, and lemon zest. Add cubed butter and rub together until crumbly. Mix in the egg yolks and whole egg. Knead into a smooth dough. Wrap in plastic and refrigerate for at least 30 minutes.
2. Prepare the Custard:
   In a saucepan, heat the milk with lemon zest until just boiling. In another bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk, whisking constantly. Return to heat and stir until thickened. Remove from heat, stir in vanilla, and let cool with plastic wrap on top to avoid skin forming.
3. Assemble the Cake:
   Preheat oven to 350°F (175°C). Roll out 2/3 of the dough and press into a greased 9-inch tart or springform pan. Fill with cooled custard. Roll out the remaining dough and cover the top, sealing edges.
4. Top and Bake:
   Sprinkle pine nuts on top and lightly press them in. Bake for 35–40 minutes, or until golden brown. Let cool completely.
5. Finish:
   Dust with powdered sugar before serving.

Would you like a chocolate version or want this adapted for a no-bake style?