Ingredients
For the pastry (pasta frolla):
- 2½ cups (300g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup (225g) unsalted butter, cold and cubed
- 2 large egg yolks
- 1–2 tbsp cold water (if needed)
For the custard filling (crema pasticcera):
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- Zest of 1 lemon
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 1 tsp vanilla extract
Topping:
- ⅓ cup (40g) pine nuts
- Powdered sugar, for dusting
Instructions
- Make the pastry dough:
- In a bowl, mix flour, sugar, salt, and lemon zest.
- Cut in the butter with your fingers or a pastry cutter until it resembles coarse crumbs.
- Add the egg yolks and vanilla; knead until a smooth dough forms (add a little cold water if too dry).
- Divide dough in half, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes.
- Make the custard filling:
- In a saucepan, heat milk with lemon zest until just steaming. Remove from heat.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly pour warm milk into the yolk mixture, whisking constantly.
- Return to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla, and let cool completely.
- Assemble:
- Preheat oven to 350°F (175°C).
- Roll out one dough half and line a greased 9-inch tart or springform pan.
- Fill with the cooled custard.
- Roll out the second dough half and place over the filling. Seal edges.
- Sprinkle with pine nuts and lightly press them in.
- Bake:
- Bake for 35–40 minutes or until golden on top.
- Cool completely, then dust with powdered sugar before serving.
Let me know if you want a version with ricotta instead of custard!