Ingredients
For the Pastry (Pasta Frolla):
- 2 ½ cups (300g) all-purpose flour
- ½ cup (100g) sugar
- 1 tsp baking powder
- 1 pinch of salt
- Zest of 1 lemon
- 1 tsp vanilla extract
- 2 large eggs
- ¾ cup (170g) unsalted butter, cold and cubed
For the Custard Filling (Crema Pasticcera):
- 2 cups (500ml) whole milk
- ½ cup (100g) sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- Zest of 1 lemon
- 1 tsp vanilla extract
For the Topping:
- ¼ cup pine nuts
- Powdered sugar, for dusting
Instructions
- Make the Custard:
In a saucepan, heat the milk with lemon zest until just about to boil.
In a bowl, whisk egg yolks with sugar and cornstarch until smooth.
Slowly pour the hot milk into the egg mixture while whisking.
Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla, and cover with plastic wrap. Chill completely. - Prepare the Pastry Dough:
In a large bowl, mix flour, sugar, baking powder, salt, and lemon zest.
Add butter and rub it into the flour until it looks like breadcrumbs.
Add eggs and vanilla, and mix into a dough.
Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes. - Assemble the Cake:
Preheat oven to 350°F (175°C).
Roll out one dough disc and press into a greased 9-inch tart pan. Trim edges.
Fill with chilled custard.
Roll out the second disc and place over the custard, sealing the edges.
Sprinkle with pine nuts. - Bake:
Bake for 35–40 minutes or until golden brown on top.
Let cool completely, then dust with powdered sugar.
Would you like a simplified version or maybe a little story to go with it — like a grandma touch?