INGREDIENTS
For the pastry dough:
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 stick (113g) unsalted butter, cold and cubed
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
For the custard filling:
- 2 cups (500ml) whole milk
- ½ cup (100g) granulated sugar
- 4 egg yolks
- ⅓ cup (40g) cornstarch
- Zest of 1 lemon
- 1 tsp vanilla extract
For topping:
- ⅓ cup pine nuts
- Powdered sugar, for dusting
INSTRUCTIONS
- Make the pastry:
- In a mixing bowl, combine flour, sugar, lemon zest, and salt.
- Add cold butter cubes and rub them in with your fingers until the mixture resembles coarse crumbs.
- Add the egg, egg yolk, and vanilla. Mix until the dough comes together.
- Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Make the custard:
- Heat the milk with lemon zest in a saucepan until just simmering.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the warm milk into the egg mixture while whisking.
- Return to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla, and let cool. Cover with plastic wrap touching the surface to prevent a skin.
- Assemble:
- Preheat oven to 350°F (175°C).
- Divide the chilled dough in two pieces—one slightly larger.
- Roll out the larger piece and line a greased tart or pie pan (9-inch).
- Fill with the cooled custard.
- Roll out the second piece and place it on top. Seal the edges.
- Sprinkle pine nuts on top and gently press them in.
- Bake:
- Bake for 35–40 minutes, or until golden.
- Cool completely, then dust with powdered sugar before serving.
Let me know if you want a variation (e.g., Nutella custard, gluten-free crust, or ricotta filling).