Torta della Nonna

Method

1. Let the shortcrust pastry rest at room temperature for at least 30 minutes.
2. Lightly flour the work surface and roll out the pastry to an even thickness, about 3-4 mm.
3. Grease a 22 cm springform pan with butter spray. Line the pan with the pastry, pressing it well into the edges. Trim off the excess with a rolling pin. Reserve the trimmings for the top layer.
4. Prick the base of the pastry with a fork.
5. Fill the pastry shell with the pastry cream (prepared from 1/2 liter of milk according to the recipe). Spread it evenly.
6. Roll out the reserved pastry to form the top layer. Place it over the cream, sealing the edges by pressing. Trim excess.
7. Prick the top layer with a fork.
8. Brush the top with egg white, then sprinkle with pine nuts.
9. Refrigerate the assembled tart for 30 minutes.
10. Bake in a preheated oven at 175°C (347°F) with the fan on (slightly ventilated) for 35 minutes, until golden.
11. Let the cake cool completely on a wire rack.
12. Remove the springform ring and base. Dust generously with powdered sugar before serving.