Torta della Nonna

First make the pastry cream: In a medium bowl whisk together the eg yolks, cornstarch, and remaining 1/3 cup of sugar. In a med saucepan heat the milk, 1/3 cup of the sugar, the lemon zest and the salt over medium heat until seaming. Stir occasionally and DO NOT LET BOIL. Pour hot milk mixture into egg yolk mixture while whisking constantly. Return to saucepan and cook, stirring occasionally for 2-3 minutes. (You are just trying to cook out the cornstarch flavor) remove from heat, and strain through a fine mesh strainer, Stir in butter in small pieces until fully combined. Cover with plastic wrap (pressing wrap down to the mixture itself to keep skin from forming) and refrigerate until completely cooled. OK. Now for the Torte itself. Using a food processor, pulse together the flour, sugar, lemon zest, baking powder and salt. Add cold butter and process until sandy looking in texture. Add the cold eggs and process until a dough forms. (NO MORE) Turn out onto a clean surface and knead for just a minute or two to make sure it is evenly combined. Divid into two, shape each piece into a disk and wrap with plastic wrap. Refrigerate for at least 2 hours. Preheat oven to 350 degrees F. Roll out one of the disks between two sheets of parchment paper. Lift dough into a 9 1/2 inch, fluted round removable bottom tart pan. (Its easy if you remove the top piece of parchment and then use the bottom parchment piece to help you place it evenly into the pan. press into bottom and up sides of the pan, letting the excess extend over the sides of the pan. Trim dough to edge of pan and discard scraps. Dock bottom. of dough and then freeze for 5-10 minutes, until firm. Lightly whisk chilled pastry cream and spoon into prepared crust, spreading evenly. In a small bowl combine pine nuts and water and let stand for 5 minutes. Roll remaining dough out and lift dough onto pastry cream. Brush top of tart with beaten egg and sprinkle with pine nuts. Bake until crust is golden brown, approximately 40-50 minutes. Let cool completely and serve at room temperature or refridgerate and serve chilled.