Description
A classic Italian custard-filled tart with a crisp pastry crust and a dusting of 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 pinch salt
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- 1 lemon, zest only
- 1/2 cup pine nuts
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- In a food processor, combine flour, sugar, salt, and cold butter. Pulse until mixture resembles coarse crumbs.
- Add egg and vanilla extract, then pulse until dough comes together. Wrap in plastic and chill for 30 minutes.
- For the custard, heat milk in a saucepan until steaming. Whisk egg yolks, sugar, cornstarch, vanilla, and lemon zest in a bowl.
- Gradually whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, stirring constantly, until thickened. Cool slightly.
- Roll out 2/3 of the dough and line a tart pan. Pour in custard and sprinkle with pine nuts.
- Roll remaining dough, cut into strips, and arrange lattice-style over the filling. Bake at 350°F (175°C) for 30-35 minutes until golden.
- Cool completely, then dust with powdered sugar before serving.
Notes
You can customize the seasonings to taste.