To prepare the tart crust place the flour and slightly room temp butter into the bowl of your stand mixer. After a few turns on medium low speed add in the rest of the ingredients. As soon as it comes together tip it on to a lightly floured work surface and knead gently for a couple of minutes. Wrap with plastic wrap and place in the fridge for half an hour.
PASTRY CREAM To make the pastry cream bring milk to boiling point with the lemon/orange zest.
Whisk egg yolks with sugar using an electric whisk for a few minutes until pale. Then add the corn starch and mix well.
Pour the hot milk slowly into the egg mixture while whisking continuously.
Pour it all back into the sauce pan. Cook over medium low heat until it thickens for about 5-6 minutes, stirring all the time.
Remove from the heat and mix in butter, beat until smooth and completely blended.
Cover with plastic wrap to prevent a skin forming, making sure that the plastic is in contact with the cream.
Butter and flour the sides of the tart tin and place a piece of parchment on the bottom.
Divide the rested dough into two, the large one being about ⅔.
Slightly knead the big piece of dough and roll to about 3-4 mm (1/8th in), gently place on the prepared tart tin and remove excess. Prick the base with a fork.
Add a couple of Tbs of milk into the pastry cream to soften it and give it a good whisk so that it's nice and smooth.Place into the tart base.
Slightly knead and roll the other piece of the dough and place directly on to the cream, making sure that it is completely covered. Go over it with your rolling pin to remove the excess pastry and pinch the edges to make sure that it sticks well.
Prick the top with a fork and brush with a couple of Tbs of milk. Scatter over the pine nuts.
Place in the oven preheated to 180 C (350 F) and bake for 20 minutes (on the lower rack).
Lower the oven temp to 160 C (320 F) and bake for a further 35-40 mins.
Remove from the oven and let cool for 10-15 mins before transferring onto a wire rack to cool completely.
Sprinkle with a generous amount of powdered sugar and serve.
Notes
You can prepare both the crust and the pastry cream upto two days in advance and keep in the fridge well covered.
Recipe by HatiBon English at https://www.hatibon.com/blog/2018/11/torta-della-nonna-grandmas-pie/