A delightful combination of homemade shortcrust pastry and velvety vanilla custard, topped with pine nuts and powdered sugar. A timeless Italian dessert that tastes just like nonna used to make.
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup sugar
- 1 large egg
- 1/4 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp cold water (if needed)
For the Custard Filling:
- 2 cups whole milk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Topping:
- 1/4 cup pine nuts
- Powdered sugar, for dusting
Directions
1. Make the Pastry:
- In a food processor, combine flour, sugar, and salt. Add chilled butter and pulse until the mixture resembles breadcrumbs.
- Add egg and vanilla extract, and pulse until dough comes together. If needed, add cold water 1 tablespoon at a time until it forms a smooth dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Custard Filling:
- In a saucepan, heat milk over medium heat until hot but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, flour, cornstarch, and lemon zest until smooth.
- Slowly pour the hot milk into the egg mixture while whisking continuously to avoid curdling. Return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Assemble the Tart:
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim off any excess.
- Prick the bottom of the crust with a fork and bake for 10–12 minutes until lightly golden. Let it cool.
- Once the crust has cooled, pour the custard into the crust and smooth the top.
4. Bake the Tart:
- Sprinkle pine nuts over the custard and bake for an additional 20–25 minutes, until the custard is set and slightly golden on top.
- Allow the tart to cool completely in the pan, then remove and dust with powdered sugar before serving.
Prep Time: 45 minutes
Chill Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1.5 hours
Servings: 8–10
Calories: ~350 per slice
This tart is the essence of Italian comfort food, with a light and creamy custard balanced by the richness of the buttery crust. It’s perfect for any occasion, or simply to enjoy with a cup of coffee. Would you like any variations, like adding a hint of espresso or orange zest? Let me know!