Damiano Carrara served up a delicious Tuscan torta della nonna (shortbread pastry with vanilla cream and pine nuts frangipane) on This Morning.

Ingredients for the whipped almond shortcrust pastry (makes 1 tart): 110g butter, room temperature, 88g brown sugar, 3g lemon zest, 2g salt, 45g eggs, 55g almond flour, 53g rice flour, 35g cornstarch, 1g baking powder, 4g rum and 4g lemon liqueur.

For the vanilla custard: Finely grated zest of ½ a lemon, 120g sugar, Seeds of 1 vanilla pod, 300g milk, 200g cream, 80g egg yolk, 25g cornstarch and 20g rice starch.

For the pine nut frangipane: 28g butter, room temperature, 1g finely grated lemon zest, Large pinch salt, 28g brown sugar, 28g beaten egg, ​​42g almond flour, 224g cold custard (from above), 8g lemon liqueur and 16g pine nut paste.

To decorate: Icing sugar, for dusting and Pine nuts.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.