| For the Topping | |
|---|---|
| ½ cup pine nuts | Toasted |
| Powdered sugar | For dusting |
👩🍳 Step-by-Step Instructions
1️⃣ Make the Pastry Dough
- In a large bowl, whisk together flour, sugar, lemon zest, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Beat the egg, yolk, and vanilla together; add gradually to the flour mixture.
- Mix until dough forms. Divide into two discs, wrap, and chill for 30 minutes.
2️⃣ Prepare the Custard
- In a saucepan, heat milk with lemon zest and vanilla until steaming.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Temper the hot milk into the egg mixture slowly, then return to the pan.
- Cook over medium-low heat, stirring constantly, until thickened (5–7 minutes).
- Remove from heat, stir in butter, and cover with plastic wrap directly on the surface. Let cool slightly.
3️⃣ Assemble the Tart
- Preheat oven to 350°F (175°C). Grease a 9-inch tart or springform pan.
- Roll out one dough disc to line the bottom and sides of the pan.
- Spread custard evenly over the base.
- Roll out second disc and place over the filling, sealing and trimming edges.
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