Tuscan Lemon Custard Tart with Pine Nuts

What you need

• 300 g (2 1/3 cups) 00 flour, or plain flour
• 1 tsp baking powder
• 130 g (2/3 cup) caster sugar, for the pastry
• 150 g (1 1/4 sticks) cold butter, diced, plus extra for the tin
• 1 egg
• 6 egg yolks, 1 for the pastry, 5 for the custard
• 2 lemons, 1 finely grated, 1 pared into wide strips
• 600 ml (2 1/2 cups) whole milk
• 100 g (1/2 cup) sugar, for the custard
• 30 g (1/4 cup) plain flour, for the custard
• 1/2 vanilla pod, seeds scraped
• 60 g (1/2 cup) pine nuts
• icing sugar, for dusting

Method

Restated from the original video

1. 1

   For the dough, combine the flour, baking powder and caster sugar in a bowl. Rub in the butter with your fingertips until it looks like coarse sand.

2. 2

   Add the whole egg, 1 of the yolks and the grated lemon zest. Bring it together quickly into a smooth dough.

3. 3

   Wrap it in cling film and chill for 1 hour.

4. 4

   For the custard, whisk the remaining 5 yolks with half the custard sugar until pale. Beat in the custard flour, then a splash of the milk.

5. 5

   Heat the rest of the milk with the remaining custard sugar, the lemon strips and the vanilla seeds until it barely simmers.

6. 6

   Lift out the lemon strips, then whisk the hot milk gradually into the yolk mixture.

7. 7

   Pour it all back into the pan and cook over low heat, stirring constantly, until thick and glossy, 4-6 min. Do not let it boil hard.

8. 8

   Spoon the custard into a clean bowl, press cling film onto the surface and cool it completely, setting the bowl in iced water to speed it up.

9. 9

   Heat the oven to 180 °C (350 °F) and butter a 24-25 cm (10 in) tart or cake tin.

10. 10

    Cut off two thirds of the dough and roll it out about 3 mm thick on a floured surface. Line the base and sides of the tin with it, trim the edge and prick the base with a fork.

11. 11

    Spread the cold custard evenly over the lined base.

12. 12

    Roll the remaining dough a little thinner into a round to cover the tart. Lay it on top and pinch the edges together to seal.

13. 13

    Scatter the pine nuts over the top and press them lightly into the dough.

14. 14

    Bake until the top is golden and the pine nuts are toasted, about 45 min.

15. 15

    Let the tart cool for at least 1 hour so the custard sets. Dust with icing sugar before slicing.

Imported from pastaevangelists.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.