Instructions
1. Prepare the Pastry Cream:
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In a saucepan, heat milk until warm (do not boil).
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In a separate bowl, whisk yolks with sugar, cornstarch, and vanilla extract.
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Slowly add warm milk to the yolk mixture while whisking constantly.
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Return the mix to the saucepan and cook on medium heat until it thickens.
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Stir in lemon zest and let cool completely.
2. Make the Dough:
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In a large bowl, combine flour, sugar, baking powder, and salt.
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Add cubed butter and rub it into the flour until the texture is crumbly.
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Mix in the egg until a soft dough forms.
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Divide into two portions: ⅔ for the base and ⅓ for the top.
3. Assemble the Cake:
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Preheat oven to 350°F (175°C).
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Press the larger dough portion into a greased tart pan to form the base and sides.
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Pour in the cooled pastry cream and spread evenly.
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Roll out the remaining dough and place it over the top. Pinch edges to seal.
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Sprinkle with pine nuts or almonds.
4. Bake:
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Bake for 35–40 minutes, or until golden brown on top.
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Let cool completely before dusting with powdered sugar.
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Time & Servings
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Prep Time: 30 minutes
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Cook Time: 40 minutes
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Chill Time: 1 hour
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Total Time: ~2 hours
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Serves: 8–10
Tips & Variations
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You can substitute pine nuts with toasted slivered almonds for a budget-friendly twist.
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Add a few drops of almond extract to the cream for a deeper flavor.
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Serve with fresh berries for an elevated presentation.
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FAQs
Q: Can I make it ahead of time?
A: Yes! This cake tastes even better the next day. Store in the fridge for up to 3 days.
Q: Can I freeze it?
A: It’s best enjoyed fresh, but you can freeze slices wrapped tightly for up to 1 month.
