In a bowl, mix flour, sugar, baking powder, and salt.
Cut in cold butter until the mixture resembles coarse crumbs.
Add egg yolks and vanilla; knead gently into a smooth dough. Add cold water if needed.
Wrap in plastic and refrigerate for 30 minutes.
Make the custard:
In a saucepan, heat milk until just simmering.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into egg mixture, whisking constantly. Return to the pan and cook over low heat until thickened.
Stir in vanilla or lemon zest, then let cool.
Assemble the tart:
Preheat oven to 350°F (175°C).
Roll out 2/3 of the dough and line a tart pan.
Pour in custard and spread evenly.
Roll out remaining dough and place on top, sealing edges.
Brush with a little milk or beaten egg and sprinkle pine nuts on top.
Bake: Bake for 35–40 minutes, until golden brown.
Cool & Serve: Let the tart cool completely, then dust with powdered sugar before serving.
🌰 Tips:
Chill the custard slightly before filling for easier assembly.
Use fresh lemon zest for a bright, authentic flavor.
You can also make small individual tarts for a charming presentation.
🍽️ Perfect For:
Afternoon tea, dessert after Italian meals, or a sweet reminder of Grandma’s kitchen! ❤️
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