Ingredients
Shortcrust Pastry (Pasta Frolla)
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2 ½ cups all-purpose flour
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¾ cup granulated sugar
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½ teaspoon baking powder
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Zest of 1 lemon
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¾ cup unsalted butter, cold and cubed
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2 large eggs
Pastry Cream (Crema Pasticcera)
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2 cups whole milk
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4 large egg yolks
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½ cup granulated sugar
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¼ cup cornstarch
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Zest of 1 lemon
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1 teaspoon vanilla extract
Topping
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¼ cup pine nuts
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Powdered sugar, for dusting
Instructions
In a saucepan, heat milk with lemon zest until just steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk into the egg mixture while whisking. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, cover with plastic wrap touching the surface, and cool completely.
In a large bowl, mix flour, sugar, baking powder, and lemon zest. Cut in cold butter until mixture resembles coarse crumbs. Add eggs and mix just until a dough forms. Wrap dough and refrigerate for 30 minutes.
Preheat oven to 350°F (175°C). Roll out two-thirds of the dough and press into a greased 9-inch tart pan. Spread cooled pastry cream evenly over the base.
Roll out remaining dough and place gently over the custard. Seal edges and trim excess. Sprinkle pine nuts evenly over the top.
Bake for 40–45 minutes, or until golden and set. Let cool completely before dusting with powdered sugar.
Notes
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Custard must be fully cooled before assembling.
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Do not overwork the dough to keep pastry tender.
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Pine nuts toast naturally while baking—no need to pre-toast.
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Let cake cool fully to set properly before slicing.