The torta della nonna, which means “grandmother’s cake” in Italian, is a well-known classic Tuscan dessert.

Ingredients:
– 2 1/2 cups flour
– 1 tsp baking powder
– 1 cup sugar
– 1 tsp salt
– 1 lemon
– 12 tbsp unsalted butter
– 2 eggs
– 5 egg yolks
– 2 cups milk
– 1 tsp vanilla extract
– 1/2 cup pine nuts

Cooking Instructions:
1. To make the pastry crust, add 2 1/4 cups of the all-purpose flour, baking powder, 1/2 cup sugar, lemon zest, and unsalted butter to a food processor. Pulse a few times.
2. Add 2 eggs and pulse until a dough ball forms.
3. Wrap in plastic wrap and refrigerate for one hour.
4. To make the custard, add milk and 1/4 cup of sugar to a pot over medium heat and stir until the sugar has dissolved.
5. In a large bowl, whisk together the egg yolks, remaining 1/4 cup of sugar, vanilla, lemon zest, 1/2 cup of flour, and a pinch of salt.
6. Add milk to the egg mixture and whisk well.
7. Then, pour the custard mixture back into the pot and return to the heat while quickly whisking. Cook until the mixture begins to thicken.
8. Cover the surface of the custard with plastic wrap and allow to cool.
9. Preheat the oven to 180C.
10. Divide the dough into two pieces with one being about a third larger than the other.
11. Roll the larger piece into about a 12-inch circle and put it into a 10-inch tart pan.
12. Pour in the custard.
13. Roll out the second, smaller piece of dough to about a 10-inch circle and put it over the top of the tart.
14. Pinch the top and bottom dough ends together and trim off the excess dough.
15. Sprinkle pine nuts on top of the crust, pressing them down gently.
16. Bake for 40 minutes or until the pastry is lightly golden brown.
17. Cool the tart completely before dusting with powdered sugar and serving.

Budini di riso, also known as Florentine Rice-Pudding Tarts, is a famous Italian breakfast treat.

Ingredients:
– 2 tbsp butter (unsalted, 1 oz)
– 1/2 cup short-grain rice
– 39ml Vin Santo (or cognac, brandy, rum, or omit)
– 2 cups milk
– 1/3 cup sugar
– 1/2 vanilla bean
– 2 tsp vanilla extract
– 2 eggs
– Zest of 1 lemon and 1 orange
– Powdered sugar, for garnish

Cooking Instructions:
1. Preheat the oven to 200C.
2. Melt the butter and then add the rice and shot of Vin Santo (or other alcohol, if using), and stir with a wooden spoon for about 1 minute.
3. Add the milk, sugar, vanilla seeds, and vanilla extract.
4. Simmer uncovered for about 15 to 20 minutes.
5. Remove from heat and let cool slightly.
6. Stir in beaten eggs and orange and lemon zest.
7. Spoon the rice pudding into muffin tins up to the edge and bake for about 10 minutes, or until the tops are firm and golden brown.
8. Let the tarts cool before removing from muffin tins.
9. Lightly dust with powdered sugar just before serving.