Ingredients
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sweet shortcrust pastry
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6 3/4 ounces (187.5 grams) unsalted butter, very cold
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13.5 ounces ( 375 grams) plain flour
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4 1/4 ounces (120 grams) sugar
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1 egg, plus 1 egg yolk, beaten
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zest of 1 lemon
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pastry cream
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4 egg yolks
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4 1/2 ounces (120 grams) sugar
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1 ounce (30 grams) cornstarch
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2 cups (500 ml) warm milk
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1/2 vanilla pod, seed scraped (you can also use lemon zest or 1 teaspoon vanilla extract)
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finish
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1/3 cup (50 grams) pine nuts, soaked in water for 10 minutes
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1 short crust pastry (enough to line you tart pan, you may use 1 1/2 store bought versions)
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milk or water for brushing
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confectioner' sugar for dusting
Directions
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1
Done
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shortcrust pastryChop the cold butter into small pieces for the shortcut pastry. |
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2
Done
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In a food processor, pulse the flour, sugar, and butter until it's the consistency of crumbly sand, and there are no more visible pieces of butter. |
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3
Done
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Mix in the beaten egg and egg yolk, lemon zest until the pastry comes together in a smooth ball. Remove from food processor, wrap in plastic wrap, and refrigerate for at least 30 minutes. You can also make this a day ahead and refrigerate until ready to use. |
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4
Done
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pastry creamIn a small saucepan begin to gently heat your milk over a low flame. You do not want/need it to boil. Add your scraped out vanilla seeds (along with pod for extra flavor), vanilla extract or lemon. Stir gently and keep warm until it's needed. |
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5
Done
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In the bowl of an electric mixer, whisk together the egg yolk and sugar until pale yellow in color. |
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6
Done
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Stir in the cornstarch. |
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7
Done
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Place the mixture in a medium saucepan over low heat, little by little add the warm milk, stirring constantly. |
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8
Done
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Stir continuously with a wooden spoon for 10 minutes or until the mixture becomes smooth and thick similar to a mayonnaise. Do not let it boil, and adjust heat constantly to keep an even temperature. |
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9
Done
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Cool the pastry cream in an ice bath to avoid the top creating a skin. Refrigerate until ready to use. |
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10
Done
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finishingSoak the pine nuts in water for 10 minutes. This will prevent them from burning in the oven |
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11
Done
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Preheat oven to 350F.. |
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12
Done
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Roll out two-thirds of the pastry dough in a 9-inch (23 cm) pie tart. |
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13
Done
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Place parchment paper over the crust, and pour on pastry weights (also called baking beads). You can also use uncooked rice or dried beans. |
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14
Done
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Blind bake for 10 minutes, remove from oven and carefully dispose of parchment paper, and the rice or beans. You can reuse baking beads. Allow pastry to cool. |
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15
Done
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Fill the cooked pie crust with pastry cream. |
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16
Done
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Roll out remainder of dough in size big enough to cover the tart, and place over the tart. Leave about 1/4 inch (5mm) over edge since the pastry will shrink. Trim the edges as needed. |
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17
Done
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Brush the top with milk or water. Drain the pine nuts and scatter over the top crust. |
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18
Done
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Bake for 40 minutes, or until top is golden brown. Every oven is different so make sure to check after 25 and 30 minutes. |
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19
Done
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Cool the tart, and using a sieve, dust with confectioners sugar, serve at room temperature. |
