| For the Pastry | |
|---|---|
| 2¼ cups all-purpose flour | |
| ½ cup granulated sugar | |
| Zest of 1 lemon | |
| ½ tsp salt | |
| 1 cup unsalted butter | Cold and cubed |
| 1 large egg + 1 egg yolk | One for dough, one for brushing |
| 1 tsp vanilla extract |
| For the Custard Filling | |
|---|---|
| 2 cups whole milk | |
| Zest of 1 lemon | |
| ½ vanilla bean (or 1 tsp extract) | Split and scraped |
| 4 large egg yolks | |
| ½ cup granulated sugar | |
| 3 tbsp cornstarch | |
| 1 tbsp unsalted butter | For richness |
| For the Topping | |
|---|---|
| ½ cup pine nuts | Toasted |
| Powdered sugar | For dusting |
Step-by-Step Instructions
Make the Pastry Dough
- In a large bowl, whisk together flour, sugar, lemon zest, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Beat the egg, yolk, and vanilla together; add gradually to the flour mixture.
- Mix until dough forms. Divide into two discs, wrap, and chill for 30 minutes.
Prepare the Custard
- In a saucepan, heat milk with lemon zest and vanilla until steaming.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Temper the hot milk into the egg mixture slowly, then return to the pan.
- Cook over medium-low heat, stirring constantly, until thickened (5–7 minutes).
- Remove from heat, stir in butter, and cover with plastic wrap directly on the surface. Let cool slightly.
Assemble the Tart
- Preheat oven to 350°F (175°C). Grease a 9-inch tart or springform pan.
- Roll out one dough disc to line the bottom and sides of the pan.
- Spread custard evenly over the base.
- Roll out second disc and place over the filling, sealing and trimming edges.
Bake
- Brush top with beaten egg yolk.
- Sprinkle pine nuts evenly.
- Bake for 35–40 minutes, until golden and set.
Cool & Serve
- Let tart cool completely in the pan.
- Dust generously with powdered sugar.
- Slice and enjoy on its own or with whipped cream or vanilla gelato.
