Italian Nonna's Custard Cake

Step 1: Make the Pastry

1. Prepare the Food Processor:

   • In a food processor, combine 280g plain flour, 175g cold unsalted butter (cut into cubes), and 75g icing sugar.

2. Pulse the Mixture:

   • Pulse the mixture until it resembles fine breadcrumbs.

3. Add Egg Yolks:

   • With the motor running, slowly add 2 lightly beaten egg yolks.
   • If the mixture seems too dry, drizzle in 1-2 tablespoons of cold water until it comes together.

4. Knead the Dough:

   • Turn the mixture out onto a lightly floured work surface.
   • Gently knead it together until smooth.

5. Chill the Dough:

   • Flatten the pastry into a disc, wrap it in cling film, and chill in the refrigerator for 20 minutes.

Step 2: Prepare the Filling

6. Heat the Milk:

   • In a saucepan, pour in 1 liter of full-fat milk.
   • Split a vanilla pod and scrape the seeds into the milk, adding the pod as well.
   • Heat the milk over medium heat until it just starts to bubble around the edges. Remove from heat and let it cool slightly.

7. Beat the Egg Mixture:

   • In a mixing bowl, beat together 8 large egg yolks, 250g golden caster sugar, and 85g '00' flour using an electric whisk for 5-10 minutes until pale and mousse-like.

8. Combine Mixtures:

   • Remove the vanilla pod from the cooled milk.
   • Gradually pour the warm milk over the beaten egg mixture while whisking constantly to combine.

9. Cook the Custard:

   • Pour the custard mixture into a clean saucepan.
   • Heat over medium-low heat, whisking continuously. Cook for about 10 minutes until the custard thickens significantly.

10. Sieve the Custard:

    • Remove the saucepan from the heat and push the thick custard through a sieve into a wide dish.
    • Cover the surface with cling film to prevent a skin from forming. Set aside to cool.

Step 3: Prepare the Tart Shell

11. Roll Out the Pastry:

    • Roll out the chilled pastry between two sheets of baking parchment until it’s large enough to line a 24cm loose-bottomed fluted tart tin.

12. Chill the Pastry Shell:

    • Place the rolled pastry in the tart tin, cover with cling film, and chill for another 30 minutes.

Step 4: Bake the Tart Shell

13. Preheat the Oven:

    • Preheat your oven to 200°C (180°C fan/gas mark 6).

14. Blind Bake:

    • Line the tart case with foil or baking parchment and fill with baking beans.
    • Bake in the preheated oven for 15 minutes.

15. Remove Beans:

    • Carefully remove the baking beans and foil, then return the tart shell to the oven for an additional 5-10 minutes until golden brown.

16. Cool the Tart Shell:

    • Remove the tart shell from the oven and let it cool in the tin on a wire rack.

Step 5: Finalize the Filling

17. Combine Filling Ingredients:

    • Once the custard has cooled, gently beat it together with 100g ricotta cheese, the zest of 2 oranges, and 200g grated dark chocolate until just combined.

18. Fill the Tart:

    • Pour the custard mixture evenly into the cooled tart shell.

19. Add Pine Nuts:

    • Sprinkle 75g pine nuts on top of the filling.

20. Bake the Tart:

    • Lower the oven temperature to 160°C (140°C fan/gas mark 3) and bake the tart for 35-40 minutes. The filling will still be wobbly but will firm up as it cools.

21. Cool and Chill:

    • Once baked, allow the tart to cool before chilling it in the refrigerator for at least 3 hours, or overnight for best results.

Step 6: Serve

22. Dust and Serve:
    • Before serving, dust the tart with extra icing sugar for a lovely finish. Enjoy your delicious Torta del Nonna!