Instructions
- Make the pastry:
- In a bowl, combine flour, sugar, baking powder, and salt.
- Rub in the cold butter until the mixture resembles breadcrumbs.
- Add the egg and lemon zest, then knead lightly until a dough forms.
- Wrap and chill for 30 minutes.
- Prepare the custard:
- Heat the milk in a saucepan until just simmering.
- Whisk egg yolks, sugar, and cornstarch in a separate bowl.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return to the heat and stir until thickened.
- Remove from heat, add vanilla, and cover with plastic wrap to prevent a skin.
- Assemble and bake:
- Preheat the oven to 180°C (350°F).
- Roll out ⅔ of the dough and line a greased tart pan.
- Spread the cooled custard over the base.
- Roll out the remaining dough to cover the top, sealing the edges.
- Sprinkle with pine nuts if using.
- Bake for 35–40 minutes until golden. Cool before dusting with powdered sugar.
Variations
For a modern twist, try adding a layer of fruit preserves beneath the custard—apricot or raspberry work beautifully. If you love spices, infuse the milk with a cinnamon stick or a pinch of nutmeg for a warming flavor.
