Steps

• We’ll start with the custard, which needs its cooling time before it can be used.

  

• Separate the 3 yolks from the whites, then pour them into a saucepan, 3 egg yolks, the flour, a pinch of salt, half a teaspoon of vanilla powder, and the sweetener.

  

• Mix everything together.
  Add 2.1 cups of cold milk a little at a time, and mix well with a hand whisk.

  Place the saucepan on the heat and bring the mixture to a boil. Once reached, lower the flame and continue cooking until the right consistency is achieved, always stirring. It will take about 10 minutes.

  

• Cover the obtained custard with a sheet of cling film directly in contact and let it cool first outside the fridge and then in the fridge until needed.

  Now let’s move on to the shortcrust pastry…

  
• 

• Remember, the butter must be cold from the fridge, cut it into pieces and put it in a bowl.
  Add the sweetener, the FiberPasta flour, the baking powder, a pinch of salt, and the vanilla. Mix everything with your fingertips until you get a sandy mixture.
  

  

• Add one whole egg and the milk and, if needed, a few more drops of milk to obtain a dough that is elastic and compact at the same time.

  Once the dough is compacted, form a homogeneous ball, cover it with cling film, and place it in the fridge for at least 30 minutes.
  

  

• Divide the shortcrust pastry into 2 parts, one slightly larger than the other. Take the larger one and spread a sheet of parchment paper on a work surface, place the dough on top, cover with another sheet of parchment paper, and roll out the dough to a thickness of about 1/8 inch, and a width at least 1.2 inches larger than the pan. Use the pan to help measure.

  

• Transfer the shortcrust pastry base with all the paper inside the pan and cut off the excess.

  

• Poke the base with a fork, then pour the cold custard from the fridge inside, and level it.

  

• Take the other dough, the smaller one, and do the same as the first, that is, spread a sheet of parchment paper, place the dough, and another sheet of parchment paper on top, and roll out until you get another disc of shortcrust pastry the size of the pan without excess or overhangs.

  

• Use it to cover the pan with the cake, sealing the edges well.

  Soak the pine nuts for a few minutes and, in the meantime, preheat the oven to 350°F

  

• Poke the top disc with the prongs of a fork, and sprinkle the soaked pine nuts on top.

  Bake in a preheated static oven at 350°F for about 45 minutes or until done, placing the pan on the lowest shelf of the oven.

  
  At the end of baking, open the oven door and let the cake cool directly inside.

  And here is Grandma’s cake with FiberPasta flour ready