Italian Grandma’s Cake (Torta della Nonna)

Ingredients

For the pastry:

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg
• 1 egg yolk
• Zest of 1 lemon
• Pinch of salt

For the custard filling:

• 2 cups (500ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 egg yolks
• 1/4 cup (30g) cornstarch
• Zest of 1 lemon
• 1 tsp vanilla extract

For the topping:

• 1/4 cup (30g) pine nuts
• Powdered sugar (for dusting)

Instructions

1. Make the pastry:
   • In a bowl, mix the flour, sugar, salt, and lemon zest.
   • Add the cold butter and rub it into the flour with your fingers until crumbly.
   • Mix in the egg and yolk. Knead briefly just until a dough forms. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Prepare the custard:
   • In a saucepan, heat milk with lemon zest until just simmering.
   • In a separate bowl, whisk egg yolks with sugar and cornstarch until pale.
   • Slowly pour hot milk into the yolk mixture while whisking continuously.
   • Return everything to the saucepan and cook over low heat, stirring constantly, until thickened.
   • Remove from heat, stir in vanilla, and let cool completely with plastic wrap touching the surface.
3. Assemble the cake:
   • Preheat oven to 350°F (175°C).
   • Roll out 2/3 of the dough and line a greased 9-inch tart pan. Trim the edges.
   • Fill with cooled custard.
   • Roll out remaining dough to form a lid and place it over the custard. Seal the edges.
   • Sprinkle pine nuts on top and gently press them in.
4. Bake:
   • Bake for 35–40 minutes or until golden brown.
   • Let cool completely, then dust with powdered sugar before serving.

Let me know if you want a version with ricotta, Nutella, or almond cream filling — variations exist across Italian regions!