👩‍🍳 Instructions

1. Make the Pastry Cream

• Heat milk until steaming.
• In a bowl, whisk egg yolks, sugar, and cornstarch.
• Slowly pour in hot milk while whisking, then return the mix to the saucepan.
• Stir constantly over medium heat until it thickens.
• Remove from heat, stir in vanilla and lemon zest.
• Cover and refrigerate until chilled.

2. Make the Dough

• In a food processor (or using a pastry blender), pulse together flour, sugar, butter, egg, baking powder, and salt until crumbly.
• Press ⅔ of the dough into a greased 9-inch tart or cake pan to form the base.

3. Assemble & Bake

• Spread cooled pastry cream over the base.
• Crumble remaining dough over the top.
• Sprinkle with pine nuts.
• Bake at 350°F (175°C) for 35–40 minutes, or until golden brown.

4. Cool & Serve

• Let the cake cool completely.
• Dust with powdered sugar before slicing and serving.

🔥 Pro Tips

• Chill the pastry cream thoroughly—it firms up the filling and keeps the crust from getting soggy.
• Use a springform pan for easy slicing and serving.
• For a twist, add a splash of limoncello to the pastry cream.