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Step by Step Instructions
- Make pastry: Combine flour, sugar, salt, and lemon zest. Rub in butter until mixture resembles breadcrumbs. Add egg yolks; mix until dough forms. Divide into two discs (⅔ for base, ⅓ for top). Refrigerate 30 minutes.
- Prepare filling: Heat milk until steaming. Whisk egg yolks and sugar until pale. Add flour; whisk until smooth. Gradually pour hot milk into egg mixture while whisking. Return to pan; cook over medium heat, stirring constantly, until thickened (3-4 minutes). Stir in vanilla. Cover surface with plastic wrap; cool completely.
- Assemble: Roll larger dough disc to 3mm thickness; line a 23cm tart pan. Trim edges. Spread cooled custard evenly over base. Roll remaining dough; place over filling. Seal edges. Brush top with water; scatter pine nuts evenly.
- Bake: Bake at 180°C (350°F) for 35-40 minutes until golden. Cool completely in pan.
- Finish: Dust generously with powdered sugar before serving.
