Directions
- 1Make the pastry cream: in a large bowl, combine egg yolks, 125g of sugar, and 35g of cornstarch. Whisk until light and creamy. Set aside.
- 2In a saucepan, pour 2½ cups of milk, add lemon zest, and 2 teaspoons of vanilla bean paste. Bring to a simmer.
- 3Temper the eggs by slowly pouring the hot milk into the egg yolk mixture while constantly whisking. Strain the milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat, cover with plastic wrap, and let cool.
- 4Make the pastry: in a food processor, combine 2½ cups of flour, 1 teaspoon of baking powder, ½ cup of sugar, 1 teaspoon of lemon zest, and ¼ teaspoon of salt. Add cold butter and pulse until the mixture resembles breadcrumbs. Add 1 egg and 1 egg yolk and pulse until dough forms; add 1-2 teaspoons of water if needed.
- 5Wrap the dough in plastic wrap and refrigerate for one hour.
- 6Soak the pine nuts in water.
- 7Preheat oven to 320ºF (160ºC).
- 8Divide the dough into two pieces, one slightly larger. Roll out the larger piece into a 2mm thick circle, about 12 inches in diameter, to fit a 9 inch tart tin.
- 9Place the pastry into the tart tin and press it into the bottom and sides. Trim excess pastry. Pierce the bottom of the crust with a fork.
- 10Pour the chilled pastry cream into the pastry shell and spread evenly.
- 11Roll out the remaining pastry into a thin circle large enough to cover the top of the tart. Place it over the filling, pinch the edges to seal, and pierce the top with a fork.
- 12Brush the top pastry with egg white.
- 13Drain the pine nuts and sprinkle them over the tart.
- 14Bake for 40-45 minutes, or until golden brown. Let cool completely, then refrigerate for at least two hours before serving. Dust with powdered sugar before serving.
Ingredients
- 2.5 cups Flour
- 0.5 cup Sugar
- 1 teaspoon Baking powder
- 0.75 cup Butter, cold
- 1 Egg + egg yolk
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
- 4 Egg yolks
- 125 g Sugar
- 35 g Cornstarch/flour
- 2.5 cups Milk
- 2 teaspoons Vanilla bean paste
- 1 Lemon zest
- 40 g Pine nuts
- 0 Powdered sugar
Equipment
whisksaucepanfood processorrolling pin9-inch tart tinforkknife
Related recipes
Cheese bread
Italian · Baked Goods
Mini Carbonara Quiches
Italian · Baked Goods
Same-day Focaccia
Italian · Baked Goods
Cheesy Bread
Italian · Baked Goods
Caramelized Zucchini Meatballs
Italian · Baked Goods
Sheet Pan Chicken and Gnocchi
Italian · Baked Goods
Chicken caesar garlic knot sandwiches
Italian · Baked Goods
Focaccia di Zucchine
Italian · Baked Goods
Savory Garlic Parmesan Rolls
Italian · Baked Goods
Seeded no knead bread
Italian · Baked Goods
Homemade Pizza Dough
Italian · Baked Goods1h
Cheesy garlic brioche
Italian · Baked Goods3h 10m