Torta della Nonna

Make the pastry: combine 250 g flour, icing sugar, and salt in a large bowl. Rub in the cold cubed butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the whole egg, egg yolk, and lemon zest; mix until the dough just comes together. Divide into two discs, one slightly larger than the other, and wrap each in cling film.

Refrigerate both pastry discs for at least 1 hour until firm.

Make the custard: warm the milk with the lemon peel strip in a saucepan over medium-low heat until it just begins to steam. Meanwhile, whisk the 4 egg yolks and caster sugar in a bowl until pale, then whisk in the 50 g sifted flour until smooth. Remove the lemon peel, then pour the warm milk into the egg mixture in a steady stream, whisking constantly.

Return the custard mixture to the saucepan over medium heat, stirring constantly with a wooden spoon for 8–10 minutes, until it is thick enough to hold a clear line when you draw a finger across the back of the spoon. Stir in the vanilla extract, then press cling film directly onto the surface and leave to cool completely at room temperature.

Preheat the oven to 180 °C (160 °C fan). On a lightly floured surface, roll the larger pastry disc to 3 mm thickness and line a 22 cm loose-bottomed tart tin, pressing into the edges and leaving a slight overhang. Prick the base all over with a fork.

Line the pastry case with baking parchment, fill with baking beans, and blind-bake for 15 minutes until the edges are set and pale golden.

Remove the baking beans and parchment, then return the pastry case to the oven for a further 5 minutes until the base is dry and just beginning to colour. Allow to cool for 10 minutes.

Spoon the cooled custard into the pastry case and smooth it level with a palette knife. Roll the second pastry disc to 3 mm thickness and lay it over the filling, pressing the edges together to seal. Trim away any excess with a sharp knife, then scatter the pine nuts evenly over the top, pressing them very gently so they adhere.

Bake for 30–35 minutes until the top is a deep, even golden brown and the pastry feels firm when you gently press the centre. Allow to cool in the tin for 20 minutes before unmoulding.

Dust generously with icing sugar just before serving. Serve at room temperature or slightly warm.