Coconut and Cocoa Biscuits
20
min
Easy
Pine Nut and Custard Tart
Pine nut and custard tart is a classic dessert, perfect for an afternoon snack and delicious served with a glass of milk.
- Difficulty
- Easy
- Prep Time
- 15 min
- Cook Time
- 45 min
- Servings
- 6 people
Ingredients
- Lela Vanilla Baking Powder, 1 bag
- Vanilla powdered sugar (250 g box), 150 g
- Vanilla Novacrema, 2 bags
- flour, 350 g
- butter, 120 g
- milk, as needed
- egg, 1
- milk, 1 litre
- egg yolks, 8
- lemon zst, 1/2
- pine nuts, 150 g
Method
For the pastry
- 350 g flour
- 150 g vanilla icing sugar
- 120 g butter
- Milk, as needed
- 1 egg
- 1 sachet Lela vanilla baking powder
For the filling
- 1 liter milk
- 8 egg yolks
- 300 g sugar
- 2 sachets Novacrema vanilla
- Zest of about 1/2 lemon
- 150 g pine nuts
Method
Start by preparing the custard. Heat the milk and lemon zest in a saucepan until boiling. Meanwhile, beat the egg yolks until light and fluffy. Add the sugar and vanilla Novacrema mix. Once the milk boils, remove the lemon zest. Take the saucepan off the heat, add the egg mixture, then return it to low heat. Stir continuously with a whisk until the custard becomes thick and firm. Remove from the heat and let cool. For the pastry, place the flour previously mixed and sifted with the baking powder on a work surface in a well shape. In the center, add the icing sugar, softened butter, and egg. Knead, gradually adding milk until you obtain a fairly firm dough. Use the dough to line a buttered and floured tart tin, prick the base with a fork, and pour in the custard. Spread evenly and sprinkle the pine nuts over the top. Bake at 170°C (340°F) for about 45–50 minutes.
Start by preparing the custard. Heat the milk and lemon zest in a saucepan until boiling. Meanwhile, beat the egg yolks until light and fluffy. Add the sugar and vanilla Novacrema mix. Once the milk boils, remove the lemon zest. Take the saucepan off the heat, add the egg mixture, then return it to low heat. Stir continuously with a whisk until the custard becomes thick and firm. Remove from the heat and let cool. For the pastry, place the flour previously mixed and sifted with the baking powder on a work surface in a well shape. In the center, add the icing sugar, softened butter, and egg. Knead, gradually adding milk until you obtain a fairly firm dough. Use the dough to line a buttered and floured tart tin, prick the base with a fork, and pour in the custard. Spread evenly and sprinkle the pine nuts over the top. Bake at 170°C (340°F) for about 45–50 minutes.
