Description
A classic Italian dessert featuring a creamy custard filling and a crispy pastry crust, topped with pine nuts and powdered sugar.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon lemon zest
- 1/4 cup pine nuts
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a food processor, combine flour, sugar, salt, and butter. Pulse until mixture resembles coarse crumbs.
- Add egg and vanilla extract. Pulse until dough comes together. Press dough into the tart pan, covering the bottom and sides. Chill for 30 minutes.
- In a saucepan, heat milk over medium heat until steaming but not boiling. In a bowl, whisk egg yolks, sugar, cornstarch, and lemon zest until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return mixture to the saucepan and cook over medium heat, stirring until thickened.
- Pour custard into the chilled crust. Sprinkle pine nuts evenly over the top. Bake for 30-35 minutes or until golden brown.
- Cool completely before dusting with powdered sugar. Serve at room temperature.
Notes
You can customize the seasonings to taste.