Instructions:

Prepare the Pastry:

In a large bowl, combine the flour, sugar, and a pinch of salt.

Add the cold butter pieces and rub them into the flour mixture using your fingertips until it resembles coarse crumbs.

Add the egg, egg yolk, and lemon zest. Mix until the dough just comes together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Custard Filling:

In a saucepan, heat the milk with the lemon zest until it's warm but not boiling.

In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.

Gradually pour the warm milk into the egg mixture, whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard.

Remove from heat, stir in the vanilla extract, and let it cool completely.

Assemble the Torta:

Preheat your oven to 180°C (350°F).

Butter and flour a 26cm (10-inch) tart pan.

Roll out two-thirds of the chilled pastry dough on a floured surface to fit the bottom and sides of the tart pan.

Pour the cooled custard filling into the pastry shell.

Roll out the remaining dough and place it over the custard, sealing the edges.

Sprinkle the pine nuts evenly over the top.

Bake for 35-40 minutes, or until the pastry is golden brown.

Allow the tart to cool completely before removing it from the pan.

Dust with powdered sugar before serving.

Variations and Tips:

Nut Substitutions: If pine nuts are unavailable, slivered almonds or chopped hazelnuts can be used.

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

Dairy-Free Option: Use dairy-free butter and a plant-based milk alternative.

Flavor Enhancements: Add a tablespoon of cocoa powder to the pastry dough for a chocolatey twist.