For the shortcrust pastry:
250g all-purpose flour
100g cold unsalted butter, cubed
75g granulated sugar
1 whole egg
1 tsp baking powder
A pinch of salt
Zest of 1 lemon (optional but recommended)
For the custard filling:
500ml whole milk
4 egg yolks
100g sugar
40g cornstarch
1 tsp vanilla extract
Optional toppings:
Pine nuts (traditional)
Powdered sugar (for dusting)
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.
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