Grandma’s cake

For the shortcrust pastry:

350g flour 00
140g sugar
190g cold butter in pieces
Salt qb
15g potato starch
1 egg
1 yolk
Lemon zest qb

Whole milk 750g
Yolks 6
Sugar 220g
Corn starch (Maizena) 35g
00 flour 30g
Lemon zest 1

Today is one of those days I think about my grandma and I miss her like the air.

For this reason I honored her with a cake.

With care and without scruple, I made it with “scientific” love and nostalgia.

I made the pastry with the cold butter.

I mixed and wrapped and let rest in the fridge for 30 minutes.

I prepared the cream.

I buttered a baking tin, I add a layer of pastry and I pitted it.

I poured the cream and covered with other pastry.

Then I scattered the pine nuts and the icing sugar.

I baked in preheated oven at 170 degrees for 50 minutes.

Then for 10 minutes at 180 degrees.