In a bowl, combine the flour, sugar, baking powder, and salt.
Stir 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.
Make the custard:
Heat the milk in a saucepan until simmering.
Whisk the egg yolks, sugar, and cornstarch in a separate bowl.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return to the heat and stir until thickened.
Remove from the heat, stir in the vanilla, and cover with plastic wrap to prevent a skin from forming.
Assemble and bake:
Preheat the oven to 180°C (350°F).
Roll out ⅔ of the pastry and line a greased tart tin with it.
Spread the cooled custard over the base.
Spread the remaining dough to cover the top, sealing the edges.
Sprinkle with pine nuts if using.
Bake for 35 to 40 minutes until the cookies are golden brown. Let cool before dusting with icing sugar.
Variations
For a modern twist, add a layer of fruit preserves under the custard; apricot or raspberry work well. If you’re a spice lover, add a cinnamon stick or a pinch of nutmeg to the milk for a warming flavor.
Chocolate lovers can stir cocoa powder into the custard or drizzle melted chocolate over the finished tart.
Continued on next page
