Modern Torta Della Nonna

Method

1. Prepare the shortcrust pastry: in a stand mixer (or by hand), combine butter, sugar, a pinch of salt, and lemon zest. Mix until the sugar is absorbed. Add the egg yolks and continue mixing. Finally, add the flour and mix until compact. Transfer to plastic wrap, form a disc, and refrigerate for at least 3 hours.
2. Prepare the custard cream: in a saucepan, combine milk, lemon zest, cinnamon powder, a pinch of salt, and a vanilla bean (pod in the milk, seeds reserved). While the milk heats, in a bowl mix sugar and egg yolks with a whisk. Add cornstarch and rice starch. When the milk boils, strain it to remove the aromas. Return to a clean pot and cook until it just starts to boil. Transfer to a dish, cover with plastic wrap touching the surface, let cool, then refrigerate for at least 3 hours.
3. Prepare the frangipane cream: in a bowl, combine soft butter and powdered sugar. Whisk with electric beaters for at least 5 minutes until fluffy and light. Add an egg (at room temperature) and continue mixing. Set aside. Make the pine nut flour: in a mixer, blend toasted pine nuts with all-purpose flour. Add this pine nut flour mixture to the butter mixture and mix until combined.
4. After the shortcrust pastry has rested, work it with your hands to make it pliable. Roll it out to a thickness of 4 mm. Transfer to a buttered tart pan. Trim the excess pastry. Prick the base with a fork.
5. Fill the pastry shell with the frangipane cream. Bake in a static oven at 175°C (350°F) on the bottom rack for about 30 minutes. Allow to cool completely.
6. After the cake has cooled, soften the custard cream with a whisk and transfer it to a piping bag fitted with a plain nozzle. Pipe dollops of cream on top of the cake, starting from the outer edge and working inward. Decorate with a few pine nuts on the surface.
7. Refrigerate the cake for at least 2 hours before serving.