Easy TORTA DELLA NONNA Recipe - Handmade Shortcrust Pastry and Quick Custard

Today I'm sharing with you my grandma's recipe for the popular Italian recipe: "Torta della Nonna". Also known as Grandma's Custard Pie. This is the easiest recipe - no fancy equipment needed, just your bare hands. I'll show you how to make the dough from scratch, prepare the simple but delicious lemon custard and assemble the pie. At the end, I'll garnish it with some pin nuts and a dusting of icing sugar, just like my grandma used to make it. Get ready for some old-school Italian baking!
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How to make Torta della Nonna recipe:
INGREDIENTS🔻
For Shortcrust pastry (26 cm or 10-inch diameter baking dish amzn.to/3WmTtDz):
• 450 g 00 flour or all-purpose flour (3¾ cups)
• 200 g butter, cold from the fridge (1¾ sticks)
• 160 g Sugar (¾ cup plus 1 tbsp)
• A pinch of salt
• Lemon zest of 1 organic lemon
• 2 Medium eggs
For Custard:
• 4 egg yolks
• 100 g Sugar (½ cup)
• 50 g 00 flour or all-purpose flour (⅓ cup plus 1 tbsp)
• 500 g milk (2 cups plus 1 tbsp)
• Lemon zest of 1 organic lemon
To Garnish:
• Egg whites
• 25 g pine nuts (3 tbsp)
• Powdered sugar
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INSTRUCTIONS🔻
To make the cake, prepare the shortcrust pastry by mixing flour, butter, sugar, salt, lemon zest and eggs in a bowl. Knead briefly to combine without overworking. Flatten and wrap in cling film, then refrigerate for at least an hour.
Prepare the custard by mixing egg yolks, sugar, flour, milk, and lemon zest in a saucepan. Heat while stirring until thickened. Allow to cool completely.
Once cooled, assemble the pie. Use three-quarters of the dough for the base. Prick with a fork. Fill with custard, then top with remaining dough. Seal edges, brush with egg white and sprinkle with pine nuts. Prick with a fork before baking at 160 °C (320 °F) for 50 minutes, then 180 °C (356 °F) for 10 more minutes.
Once cooled, dust with icing sugar to serve.
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