Step-by-Step Instructions
1. Make the Pastry Cream
- Heat milk in a saucepan until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return to the heat and cook, stirring, until thick and creamy.
- Stir in vanilla and lemon zest (if using). Cover with plastic wrap (directly on the surface) and chill.
2. Prepare the Dough
- In a food processor, pulse flour, sugar, butter, egg, baking powder, and salt until crumbly.
- Press ⅔ of the dough into a greased 9-inch tart or springform pan.
- Spread the chilled pastry cream evenly over the crust.
3. Assemble & Bake
- Crumble the remaining dough over the filling and sprinkle with pine nuts.
- Bake at 350°F (175°C) for 35-40 minutes, until golden.
4. Cool & Serve
- Let cool completely, then dust with powdered sugar before slicing.
Pro Tips for Perfection 
Chill the pastry cream well – Ensures a firm filling and prevents a soggy crust.
Keep butter cold – For a flakier, more tender dough.
No food processor? Use a pastry cutter or your fingers to blend the butter into the flour.
Final Verdict: A Slice of Italian Tradition!
Creamy, nutty, and delicately sweet, this Torta della Nonna is pure comfort—a nostalgic dessert that tastes like a warm hug from Grandma. Perfect with an espresso or as the star of your dessert table! Buon appetito! 
