Torta della nonna
Ingredients for the filling:
- 1 liter milk
- 150 gr all purpose flour
- 8 egg yolks
- 150 gr sugar
- 1 lemon zest
- Vanilla pod
Split open the vanilla pod and place in a saucepan with the milk. Bring to the boil gently.
In a large bowl, vigorously beat the egg yolks with the sugar until the result is light in colour and frothy. Add the flour and beat well.
Add the milk gradually (remove the vanilla pod, scraping out the seeds into the milk), beating constantly with a whisk.
Slowly reheat, stirring constantly, always in the same direction, until quite thick. It will thicken even more once it cools. Allow to cool with clingfilm (saran wrap) touching it so that a skin does not form.
Ingredients for the pastry (pasta frolla):
- 300 gr all purpose flour
- 120 gr butter
- 150 gr sugar
- 2 eggs
- 1 pinch of salt
- 1 packet of dry yeast
- 120 gr of pine nuts for the top
To make the pastry, make a well in the flour, and place eggs, sugar, butter, salt and yeast mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 20 minutes.
To assemble, roll out the pastry to form 2 circles. Place one circle down to line the bottom and sides of a 22-12 cm pan. Spread the cream evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges addins pine nuts on the top.
Bake for 35 to 40 minutes at a temperature of 180°C. Serve warm or at a room temperature.