A timeless classic from Tuscany, filled with silky custard and topped with crunchy pine nuts and powdered sugar. The ultimate comfort dessert! 🇮🇹
Servings: 8 🍽️
Prep Time: 30 minutes ⏱️
Chill Time: 30 minutes 🧊
Bake Time: 40 minutes 🔥
Total Time: 1 hour 40 minutes ⏲️
📝 Ingredients:
For the shortcrust pastry:
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300 g (2½ cups) all-purpose flour 🌾
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150 g (⅔ cup) cold butter, cubed 🧈
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120 g (½ cup + 1 tbsp) granulated sugar 🍚
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1 whole egg + 1 yolk 🥚
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Zest of 1 lemon 🍋
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Pinch of salt 🧂
For the custard filling:
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500 ml (2 cups) whole milk 🥛
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4 egg yolks 🥚
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120 g (½ cup + 1 tbsp) granulated sugar 🍚
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40 g (1/3 cup) cornstarch 🌽
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Zest of 1 lemon 🍋
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1 vanilla bean (or 1 tsp vanilla extract) 🌼
For decoration:
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50 g (¼ cup) pine nuts 🌰
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Powdered sugar, for dusting 🍥
👩🍳 Instructions:
1. Make the shortcrust pastry:
In a bowl, mix the flour and cold butter until it resembles coarse crumbs. Add sugar, egg, yolk, lemon zest, and salt. Knead quickly until you have a smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes. 🧈❄️
2. Prepare the custard:
Heat the milk with lemon zest and vanilla. In another bowl, whisk yolks with sugar and cornstarch. Gradually pour in the hot milk while whisking. Return the mixture to the heat and stir until it thickens. Cover with plastic wrap touching the surface and let cool completely. 🍋🥄
3. Assemble the tart:
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