Preparation of the classic creamy Grandma’s Tart

• Place the egg yolks, cornstarch, sugar and the grated lemon zest in a saucepan and stir with a spatula until you obtain a thick, smooth and lump-free mixture (this is a little trick to get a perfect cream).

• Pour the milk into the saucepan and continue stirring with the spatula until everything dissolves, then place over medium heat and keep stirring constantly until it thickens.

• Once the cream has thickened, remove from heat and pour it into a glass bowl, cover with plastic wrap directly on the surface (this prevents a skin from forming) and let it cool.

• When it’s completely cool, let it rest at least 4 hours in the refrigerator, but overnight is even better! If you want to take your time, prepare it the night before and, once cold, put it in the fridge overnight — the next day you’ll only need to make the shortcrust pastry.

• In the bowl of the stand mixer add the flour and the cold butter cut into cubes, attach the flat beater and run at speed 2 until the mixture forms a sandy texture (the butter and flour should really look like sand), then stop.

• Now add the eggs, the sugar, the pinch of salt and the grated lemon zest, and mix again at speed 2 until the dough comes together (this will take less than 2 minutes). Turn off and transfer the shortcrust onto the work surface.

• Compact it with your hands and shape into a loaf with a rolling pin, wrap it in plastic wrap and let it rest for 30 minutes in the refrigerator or 15 minutes in the freezer until ready to use.

• Take the shortcrust pastry out of the fridge (or freezer) and divide it as follows: 2/3 for the base and the remaining dough for the strips.

• Roll the shortcrust to a not-too-thin thickness (4/5 mm), line a 11 in tart pan, press the dough well into the edges and trim the excess, then prick the base with a fork.

• Pour in the pastry cream, level it well and prepare the lattice by rolling out the remaining shortcrust and cutting strips with the fluted pastry wheel, then arrange them over the tart to form a lattice.

• Fill the gaps between the lattice strips with the pine nuts until they’re all covered, preheat the oven to 356°F and once at temperature bake the Grandma’s Tart for 45/50 minutes.

• At the end of baking the tart should be well golden. Check it towards the end and if it darkens too much, finish baking by covering it with a sheet of parchment paper.

• Once baked, remove from the oven and let it cool. When completely cold, remove from the pan and transfer to a serving plate; before serving dust generously with powdered sugar.

• Grandma’s Tart, the perfect recipe!