(literally: grandma’s cake, is a typical Tuscan cake)
Ingredients for the pastry:
400 g of flour
200 g of butter
150 g of sugar
1 pinch of salt
(Some recipes add to a teaspoon of baking powder)
Mix all the ingredients together. Knead until the dough is smooth, divide the pastry dough into 2 pieces, 1 slightly smaller than the other. Pat the pastry dough into disks, wrap each disk in plastic and refrigerate for at least 30 minutes.
After the half-hour pastry is ready to be used.
Ingredients for the filling (custard):
1 liter of milk
250 g of sugar
100 g of flour
a vanilla bean (or alternatively vanilla essence or a teaspoon of vanilla extract)
Put the milk in a saucepan and let it simmer with the vanilla pod.
In a separate bowl lightly whisk the eggs and the sugar, add the flour and stir until mixture is smooth and homogeneous.
Remove the vanilla from the milk and add the egg mixture, while stirring carefully, until it begins to thicken. When it is thickened remove from heat and let cool.
Preparing the cake:
Preheat the oven to 350°. Butter and flour a fluted tart pan (diameter 24 cm). On a lightly floured work surface, roll out the larger disk of pastry. Ease the pastry into the tart pan, pressing the dough trim the overhang.
Prick the surface and spread the chilled pastry cream in the tart shell in an even layer. Roll out the remaining pastry disk and set it over the tart gently press out any air bubbles. Cut off the overhanging dough. Gently press the edge together to seal the tart.
Prick the surface, brush with milk or water, cover with pine nuts making them adhere to the dough and bake for 45/50 minutes. When it is cold sprinkle with powdered sugar!