Grandma's cake

Ingredients for 1 servings:

• 450 g flour
• 200 g butter, cold
• 1 pinch of salt
• 2 eggs
• 160 g sugar
• 1 lemon(s), untreated, grated peel
• 1 orange(s), untreated, grated peel
• 750 ml milk
• 1 lemon(s), untreated, peeled peel
• 1 orange(s), untreated, peeled peel
• 1 vanilla pod(s)
• 3 eggs
• 1 egg yolk
• 225 g sugar
• 30 g flour
• 30 g cornstarch
• 1 handful of pine nuts
• some powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

Make a crumbly dough from flour, cut butter into small pieces, and salt. Add the eggs, sugar, and lemon and orange zest; knead into a smooth dough. Shape into a log, wrap in cling film, and refrigerate. For the custard, heat the milk in a saucepan and add the lemon and orange zest and the split vanilla pod. Meanwhile, cream the eggs, egg yolks, and sugar. Stir in the flour and cornstarch. Remove the orange and lemon zest and the vanilla pod from the milk. Add a tablespoon of the milk to the egg mixture and mix. Then pour the egg custard into the milk and bring to a boil very gently until a creamy custard forms. Take one-third of the dough for the lid and roll out the rest to the size of a 28cm tart tin. Pour into the tin, pull up the edges, and pierce the base at regular intervals with a fork. Spread the custard mixture on top. Roll out the remaining dough and place it on top. Trim the edges or roll them out with a rolling pin, then carefully prick the dough with a fork. Finally, scatter the pine nuts on top and press them down lightly. Bake in an oven preheated to 180°C (top/bottom heat) for about 45 minutes on the middle rack. Let cool on a wire rack for 1 hour. Once completely cooled, remove from the pan and dust with powdered sugar.