Torta della nonna

300 g flour

50 g almonds

ground

1 tsp baking powder

½ tsp salt

1 lemon

160 g butter

50 g sugar

1 egg

1 egg yolk

Grate the zest from the lemon and mix with the flour, almonds, baking powder and salt in a bowl. Add the butter (cold, in knobs) and rub in until the mixture resembles breadcrumbs. Stir in the sugar. Beat the egg and the egg yolk, then add to the mixture and quickly work into a dough. Allow the dough to chill for 2 hours.

400 ml milk

3 tbsp Maizena (cornflour)

4 egg yolks

100 g sugar

1 tbsp vanilla sugar

1 vanilla pod

1 lemon

For the filling, grate the zest from the lemon and combine with the other ingredients. Put the mixture into a bag and vacuum seal it on level 1. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam.

Cocción al vapor 85 °C durante 25 Min.

Allow the filling to cool down in the bag, shaking the contents every now and then.

Divide the dough into two and roll out both pieces into a round on a floured surface. Line the baking tray with the dough. Prick the base several times with a fork.

Spread the filling on the pastry base and place the pastry lid on top sealing it. Put the baking tray on to the wire shelf in the preheated cooking space. Bake.

Introducir el producto de horneado

Aire caliente 180 °C durante 35 Min.

Preparar

50 g pine nuts

Soak the pine nuts in cold water for about 10 minutes.

Scatter the well-strained pine nuts over the top of the tart and continue to bake.

Aire caliente 180 °C durante 10 Min.

Allow the tart to cool completely before dusting it with icing sugar and serving.