Ingredients
For the pastry (Pasta Frolla):
- 2 ½ cups (300g) all-purpose flour
- ⅔ cup (130g) granulated sugar
- 1 cup (225g) unsalted butter, cold and cubed
- 2 large egg yolks
- 1 whole egg
- Zest of 1 lemon
- Pinch of salt
For the custard filling (Crema Pasticcera):
- 2 cups (500ml) whole milk
- 1 strip of lemon peel (yellow part only)
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (30g) all-purpose flour or cornstarch
- 1 tsp vanilla extract
For topping:
- ¼ cup (30g) pine nuts
- Powdered sugar (for dusting)
Instructions
- Make the pastry:
- In a bowl, combine flour, sugar, lemon zest, and salt.
- Add cold butter and rub it into the flour until the mixture resembles breadcrumbs.
- Add egg yolks and whole egg, mix to form a dough. Wrap and chill for 30 minutes.
- Make the custard:
- In a saucepan, heat the milk with lemon peel until warm (not boiling). Remove peel.
- In a bowl, whisk yolks with sugar until pale. Add flour and mix.
- Gradually whisk warm milk into egg mixture.
- Return to saucepan and cook over medium heat, stirring constantly, until thickened.
- Stir in vanilla. Cover with plastic wrap directly on surface and let cool completely.
- Assemble the cake:
- Preheat oven to 350°F (180°C).
- Divide dough in two pieces. Roll out one and line a greased 9-inch tart pan.
- Pour in cooled custard.
- Roll out second piece and place over custard. Seal edges.
- Sprinkle pine nuts on top and gently press them into the dough.
- Bake:
- Bake for 35–40 minutes, or until golden brown.
- Let cool completely, then dust with powdered sugar.
Let me know if you want a version without eggs or gluten, or a simplified variation!