Method:

Prepare the pastry:

Mix the flour, sugar, and salt in a large bowl.

Add the butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.

Add the egg and mix to form a dough. If it's too crumbly, add a teaspoon of water at a time until it comes together.

Roll out the dough on a floured surface to fit a 9-inch tart pan.

Refrigerate the dough for 30 minutes to firm up.

Bake the pastry shell:

Preheat the oven to 375°F (190°C).

Line the chilled dough with parchment paper and add baking weights or dried beans to weigh it down.

Bake for 12 minutes, then remove the paper and weights and bake for another 5 minutes until lightly golden.

Let the crust cool completely.

Prepare the custard:

In a saucepan, heat the milk over medium heat.

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

Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling.

Return the mixture to the saucepan and cook over low heat until it thickens, about 5-7 minutes.

Remove from heat and whisk in the vanilla extract and butter.

Pour the custard into a bowl, cover with plastic wrap, and let it cool to room temperature.

Assemble the torta:

Once the pastry shell has cooled, spread the cooled custard evenly into the shell.

If you like, sprinkle pine nuts over the top for extra texture and flavor.

Bake the tart for 10 minutes at 350°F (175°C), then let it cool to room temperature.

Serve:

Once the torta has cooled, dust with powdered sugar before serving.

Variations:

You can substitute the custard with chocolate pastry cream for a richer flavor.

Add a layer of fruit like sliced strawberries or raspberries for a fresh contrast.

For a gluten-free version, use almond flour or a gluten-free flour blend.

Tips and Substitutions:

If you don’t have pine nuts, chopped almonds or hazelnuts can be used.

If you're avoiding dairy, substitute the butter and milk with plant-based alternatives like coconut oil and almond milk.

The pastry dough can be made ahead of time and kept in the fridge for up to 2 days.