Ingredients
For the Shortcrust Pastry
- 250g all-purpose flour
- 100g cold unsalted butter, cut into small cubes
- 75g granulated sugar
- 1 whole egg
- 1 tsp baking powder
- A pinch of salt
- Zest of 1 lemon (optional but highly recommended)
For the Custard Filling
- 500ml whole milk
- 4 egg yolks
- 100g granulated sugar
- 40g cornstarch
- 1 tsp vanilla extract
For the Topping
- Pine nuts (a generous handful — lightly toasted before use)
- Powdered sugar, for dusting
Every ingredient here earns its place. The quality of the butter, the freshness of the eggs, and the fragrance of real vanilla extract all make a noticeable difference in the finished tart — this is a recipe simple enough that each component shows clearly in the result.
Step-by-Step Instructions
Step 1 — Make the Shortcrust Pastry
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir briefly to distribute everything evenly. Add the cold butter cubes and rub them into the flour mixture using your fingertips, working quickly to keep everything cool, until the mixture resembles coarse, uneven breadcrumbs with no large butter pieces remaining. A few small flakes of butter visible throughout is perfectly fine — they create a flakier crust once baked.Add the egg and lemon zest and mix gently, pressing the dough together until it just comes together into a smooth ball. Avoid overworking it — the less you handle the dough at this stage, the more tender the crust will be. Shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is important: it firms the butter back up, relaxes the gluten in the flour, and makes the dough significantly easier to roll without tearing.
