Instructions
Make the pastry:
In a large bowl, combine flour, sugar, baking powder, salt, and lemon zest.
Rub in the cold butter with fingertips until mixture resembles coarse crumbs.
Add egg and yolk, mix until dough comes together.
Shape into a disk, wrap in plastic, and chill for 30 minutes.
Make the custard:
Heat milk and lemon zest in a saucepan until just steaming; remove zest.
In a bowl, whisk yolks, sugar, and cornstarch until pale.
Gradually whisk in hot milk, return to the pan, and cook over medium heat until thick.
Stir in vanilla, transfer to a bowl, cover surface with plastic wrap, and cool completely.
Assemble the tart:
Preheat oven to 350°F (175°C).
Roll out ⅔ of the pastry to fit a 9-inch tart pan.
Spread custard evenly inside.
Roll remaining pastry and place on top, sealing edges.
Sprinkle pine nuts over the surface.
Bake:
Bake 35–40 minutes, until golden.
Cool completely, then dust generously with powdered sugar before serving.
Serving Tip:
Serve slightly chilled or at room temperature, with espresso or dessert wine for a true Italian experience.
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