Ingredients
For the shortcrust pastry:
- 250g all-purpose flour
- 100g cold unsalted butter, cubed
- 75g granulated sugar
- 1 whole egg
- 1 tsp baking powder
- A pinch of salt
- Zest of 1 lemon (optional but recommended)
For the custard filling:
- 500ml whole milk
- 4 egg yolks
- 100g sugar
- 40g cornstarch
- 1 tsp vanilla extract
Optional toppings:
- Pine nuts (traditional)
- Powdered sugar (for dusting)
Instructions
- Make the pastry:
- In a bowl, combine flour, sugar, baking powder, and salt.
- Rub in the cold butter until the mixture resembles breadcrumbs.
- Add the egg and lemon zest, then knead lightly until a dough forms.
- Wrap and chill for 30 minutes.
- Prepare the custard:
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