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Ingredients
- For the shortcrust pastry:
- 3 1/4 cups flour
- 1 1/4 sticks (200 gr)butter, room temp
- 1/4 teaspoon salt
- 4 egg yolks
- 1 1/2 cups (50 gr)powdered sugar
- For the Custard:
- 2 cups milk
- 1/2 cup sugar
- 1/2 vanilla bean, scraped
- 1/2 lemon, zest
- 8 egg yolks
- 1 vanilla pod
- 1 1/4 cups (250 gr) sugar
- 1 litre fresh whole milk
- 2/3 cup (80 gr) flour
- Topping:
- less than 1 cup (120 gr) pine nuts
- 1 tbsp powdered sugar
Preparation
Step 1
1. In a food processor, combine the flour, sugar, and salt. Add the butter in clumps and pulse until the mixture resembles coarse meal. Add the wegg yolks and pulse a few times, until the dough just comes together. Turn the pastry dough out onto a lightly floured work surface and knead it 2 or 3 times, just until it comes together. Pat the pastry dough into a disk, wrap in plastic and refrigerate for at least 60 minutes.
2. In a medium saucepan, heat 1 cup milk, the vanilla bean and vanilla seeds and the lemon zest until the mixture is hot to the touch. In another medium bowl, whisk the egg yolks with the remaining 1 cup of milk, flour, and 1 1/4 cups sugar until blended. Stir in the flour until incorporated. Whisk in the hot milk in a thin stream.
3. Set a fine-mesh strainer over a medium bowl. Pour the pastry cream mixture back into the saucepan and cook over moderate heat, whisking, until thick and bubbling, about 2 minutes. Immediately strain the pastry cream into the bowl, scraping the strainer with a rubber spatula. Press a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, 1 to 2 hours.
4. Preheat the oven to 350°. Butter and flour a 10-inch fluted tart pan with a removable bottom. On a lightly floured work surface, roll out 2/3 of pastry to an 1/4-inch-thick round. Ease the pastry into the tart pan, pressing the dough into the corners. Trim the excess dough. Dock the dough.
5. Spread the chilled pastry cream in the tart shell in an even layer. Roll out the remaining pastry disk to an 1/4-inch-thick round and set it over the tart; gently press out any air bubbles. Carefully roll the rolling pin over the tart pan rim to cut off the overhanging dough. Gently press the edge together to seal the tart. Dock the dough on top. Brush surface with milk and water,sprinkle pine nuts on top.
6. Bake the tart in the lower third of the oven for about 40 - 50 minutes, rotating the tart pans halfway through baking, until the crust is golden brown. Let the tart cool completely in the tart pan. Unmold the tart and transfer it to a large serving plate. Sprinkle the tart with powdered sugar.