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Perfect blend of buttery richness, creamy smoothness, and a subtle citrus touch, ensuring each bite is a timeless treat.
egg
sugar
salt
butter
baking powder
flour
lemon zest
eggs
whole milk
zest
vanilla extract
sugar
cornstarch
pine nuts
Whisk egg yolks and sugar using an electric mixer.
Add the cornstarch to the egg yolk mixture and mix.
Heat the milk, vanilla extract, and lemon zest until it starts to simmer. Remove from heat and pour into egg mixture.
Pour the whole mixture back into the saucepan, cook, and stir.
Combine the flour, baking powder, sugar, and salt in a bowl and whisk together.
Beat the egg with lemon zest in a bowl, and pour it in the flour mixture along with the butter cuts.
Mix until dough forms and grease the pan.
Roll the pin over the tart pan and discard excess dough from the edges.
Poke the dough with a fork, cover with wrap, and place in the fridge.
Preheat the oven. Soak the pine nuts, drain, and dry them. Spread the pastry cream over the dough.
Sprinkle the pine nuts over the top of the tart. Bake until golden brown.
Roll the pasta frolla evenly for consistent baking.