Description
A wonderfully warm cake featuring a crisp pastry base filled with a soft lemon custard, perfect for family gatherings or quiet afternoons.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and diced
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- A pinch of salt
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 1/3 cup cornstarch
- Zest of 1 lemon
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pine nuts or sliced almonds (to taste)
- Powdered sugar (for dusting)
Instructions
- Mix the diced butter, flour, sugar, egg, egg yolk, vanilla, and salt in a large bowl until dough forms.
- Wrap the dough in plastic and chill it for at least 30 minutes.
- Heat the milk in a saucepan until just below boiling.
- Whisk egg yolks, sugar, cornstarch, and lemon zest in a separate bowl.
- Slowly pour hot milk into the egg mix while you whisk.
- Return the mix to the pan and cook over medium heat, whisking until thick.
- Remove the custard from heat and stir in butter and vanilla.
- Press plastic wrap onto the custard surface and cool it to room temperature.
- Preheat the oven to 350°F (175°C).
- Roll chilled dough on a floured surface to about 1/4 inch thick.
- Grease a tart pan and line it with the pastry, leaving a small overhang.
- Prick the pastry base with a fork to stop puffing.
- Pour the cooled custard into the pastry shell and spread it smooth.
- Scatter pine nuts or sliced almonds across the top.
- Bake for 30 to 35 minutes until pastry is golden and custard sets.
- Cool the tart in the pan for 30 minutes, then move it to a wire rack.
- Dust the top with powdered sugar before you serve.
Notes
Keep the butter cold for the pastry. Chill the dough long enough to prevent shrinking while baking. Use room temperature eggs for even mixing.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 15g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Italian dessert, cake, custard, pastry, family recipe