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Torta della Nonna
Grandmother's tart — a crumbly pastry shell filled with lemon custard cream and topped with pine nuts.
Ingredients
Instructions
Rub butter into flour and sugar until breadcrumbs, add eggs and bring together.
Wrap pastry and rest in fridge 30 minutes.
Heat milk with lemon zest, whisk yolks, sugar and flour together.
Pour hot milk onto egg mixture, return to heat and stir until thick custard forms.
Cool custard completely with cling film pressed on surface.
Line a 24cm tart tin with two thirds of pastry, fill with custard.
Cover with remaining pastry, scatter pine nuts, bake 180C for 35 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
