Prepare the Pastry Cream
Heat the milk in a saucepan until it begins to simmer gently.
Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a separate bowl until smooth and pale.
Gradually pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from the heat and stir in the vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow the custard to cool completely.
Assemble the Tart
Preheat the oven to 180°C (350°F).
Roll out two-thirds of the chilled pastry and line a greased tart pan.
Spread the cooled pastry cream evenly over the base.
Roll out the remaining pastry and carefully place it over the custard. Seal the edges well.
Sprinkle pine nuts across the surface.
Bake for 35 to 40 minutes, or until beautifully golden.
Allow the tart to cool completely before dusting generously with powdered sugar.
