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

Baklava Custard Pie

 Ingredients:

1-1/4 cup walnuts
1/4 cup agave
1 teaspoon cinnamon
a splash of orange blossom water
a pinch of salt

filo pastry
melted butter

1/3 cup cornstarch
1/2 teaspoon agar
2-1/2 cup cream
a splash of rosewater
1/4 cup agave
2 teaspoons vanilla bean paste
a pinch of salt
a pinch of turmeric 

Grind the walnuts in a food processor until they reach coarse crumbs. Stir with their remaining ingredients and set aside.

Line a greased tart or springform pan with a sheet of filo brushed with butter and repeat three layers. Spread the nut layer on top and repeat three more layers.

Bake at 350 for 10-15 minutes until pastry is golden. Allow to cool for 15 minutes

Combine cornstarch and agar with some of the cream and gradually add the rest of the cream as well as the remaining ingredients to a saucepan and cook until thickened.

Pour the custard on top of the pastry. Allow it to rest at room temperature for 30 minutes and in the refrigerator for at least 2 hours.

Garnish with slivered pistachios, rose petals, and drizzle with vegan honey before serving.