Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

• 1/4 cup sugar

• 1 egg

• A pinch of salt
   

For the custard filling:

• 2 cups whole milk

• 4 egg yolks

• 1/2 cup sugar

• 2 tbsp cornstarch

• 1 tsp vanilla extract
   

For the topping:

• 1/4 cup pine nuts

• Powdered sugar, for dusting
   

Instructions:

1. Make the crust:
   In a food processor, combine flour, sugar, salt, and butter until crumbly. Add the egg and pulse until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Prepare the custard filling:
   Heat the milk in a saucepan over medium heat. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Stir in vanilla extract and remove from heat. Let cool.

3. Assemble the Torta:
   Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface and line a 9-inch tart pan with it. Pour the cooled custard filling into the crust. Sprinkle the pine nuts on top.

4. Bake the Torta:
   Bake for 30-35 minutes, or until the crust is golden and the custard is set. Allow the cake to cool completely.

5. Serve:
   Once cooled, dust with powdered sugar and serve. Enjoy!