Instructions

1. Prepare the Pastry Cream:

1. In a saucepan, heat milk until warm (do not boil).

2. In a separate bowl, whisk yolks with sugar, cornstarch, and vanilla extract.

3. Slowly add warm milk to the yolk mixture while whisking constantly.

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4. Return the mix to the saucepan and cook on medium heat until it thickens.

5. Stir in lemon zest and let cool completely.

2. Make the Dough:

1. In a large bowl, combine flour, sugar, baking powder, and salt.

2. Add cubed butter and rub it into the flour until the texture is crumbly.

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3. Mix in the egg until a soft dough forms.

4. Divide into two portions: ⅔ for the base and ⅓ for the top.

3. Assemble the Cake:

1. Preheat oven to 350°F (175°C).

2. Press the larger dough portion into a greased tart pan to form the base and sides.

3. Pour in the cooled pastry cream and spread evenly.

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4. Roll out the remaining dough and place it over the top. Pinch edges to seal.

5. Sprinkle with pine nuts or almonds.

4. Bake:

• Bake for 35–40 minutes, or until golden brown on top.

• Let cool completely before dusting with powdered sugar.

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 Time & Servings

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Chill Time: 1 hour

• Total Time: ~2 hours

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• Serves: 8–10

Tips & Variations

• You can substitute pine nuts with toasted slivered almonds for a budget-friendly twist.

• Add a few drops of almond extract to the cream for a deeper flavor.

• 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.