Torta Della Nonna

 Ingredients:

2-2/3 cup flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup cold butter
1/4 cup almond milk
1/2 teaspoon vanilla

1-2/3 cup cream
2 teaspoons vanilla bean paste
zest of 1 small lemon
1/4 teaspoon millefiori extract (optional)
1/2 cup almond milk
7 tablespoons (57 grams) cornstarch
1/3 cup sugar
1/2 cup (120 grams) cream cheese

2/3 cup flaked almonds
1/3 cup pine nuts
powdered sugar
fresh berries

Combine dry ingredients for crust and crumble in the butter. Add the almond milk and vanilla. Shape into a slab and refrigerate for an hour.

Meanwhile, bring cream to simmer in a saucepan. Add the vanilla, lemon, and millefiori. Combine almond milk and cornstarch and pour in while stirring. Remove from heat when it is thickened. Cool slightly before whisking in the cream cheese.

Divide 1/3 of the crust and set aside. Flatten the remaining dough with a rolling pin until it fits well into a 9 inch pan. Prick a few times with a fork. Pour the custard into it. 

Roll out the remaining dough and place on top of the custard. Sprinkle with almonds and pine nuts. Bake at 350 for 45 minutes. Allow to cool on the counter and refrigerate overnight.

Cut into slices and garnish with powdered sugar and berries