TORTA DELLA NONNA

Steps:

• Prepare an ice bath; set aside. In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until thick and lightened; set aside.
• In a saucepan, combine milk, vanilla bean and seeds, remaining 1/2 cup granulated sugar, durum wheat, and salt. Cook over medium-high heat, stirring constantly, until slightly thickened, about 3 minutes. Remove from heat; slowly pour about a third of the milk mixture into the egg-yolk mixture, whisking constantly until combined. Pour mixture back into the remaining milk, whisking constantly to combine.
• Return pan to medium-high heat. Bring mixture to a boil, whisking constantly, until custard is thick enough to hold a clear trail when the whisk is lifted, 2 to 4 minutes.
• Transfer the custard to a large heatproof bowl. Whisk in the butter until combined. Set bowl in the ice bath, and stir frequently until completely cool, 30 to 35 minutes. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Use the custard immediately or keep in the refrigerator, covered with plastic wrap, until ready to use, up to 3 days.
• Preheat the oven to 350°F. On a lightly floured work surface, roll out the larger disk of Pasta Frolla to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough to within 1/4 inch of the top of the pan. Roll out the smaller disk to slightly less than 9 inches in diameter so that it will fit atop the filling.
• Using a small offset spatula, spread the custard evenly in the tart shell, then lay the smaller round of dough on top. Brush the rim of the bottom crust with water, and gently press the excess dough over the top crust to seal.
• Bake, rotating the tart halfway through, until golden brown, about 45 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the tart pan, and let tart cool completely. Just before serving, generously dust with confectioners' sugar.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the orange zest. Add whole egg and egg yolk, beating until incorporated. Reduce speed to low, and beat in reserved flour mixture. Divide dough into two pieces, one slightly larger than the other. Flatten into disks, and wrap each in plastic. Refrigerate 1 hour or overnight. Before using, let dough sit at room temperature until pliable enough to roll.