A classic Italian dessert made with buttery shortcrust pastry, smooth lemon-vanilla pastry cream, and topped with pine nuts and powdered sugar.
Ingredients
For the Pasta Frolla (Shortcrust Pastry)
- 2½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup unsalted butter, cold and cut into cubes
- 2 large egg yolks
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crema Pasticcera (Pastry Cream)
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- Zest of 1 lemon (wide strips, no white pith)
- 1 teaspoon vanilla extract
For the Topping
- 3–4 tablespoons pine nuts
- Powdered sugar, for dusting
Equipment Needed
- Mixing bowls
- Saucepan
- Whisk
- Rolling pin
- 9-inch (23 cm) tart pan with removable bottom
- Plastic wrap
- Fine mesh sieve (optional)
Instructions
Step 1: Prepare the Pastry Cream
- Heat the Milk
Pour the milk into a saucepan, add the lemon zest, and heat over medium heat until hot but not boiling.
Remove from heat and let it steep for 10 minutes, then discard the zest. - Mix Egg Yolks and Sugar
In a bowl, whisk the egg yolks and sugar until pale and slightly thick.
Add the cornstarch and whisk until smooth and lump-free. - Temper and Cook
Slowly pour the warm milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until thick and creamy (about 5–7 minutes). - Finish and Cool
Remove from heat and stir in the vanilla extract.
Transfer to a bowl and cover with plastic wrap directly touching the surface.
Let cool completely, then refrigerate.
Step 2: Make the Pasta Frolla
- Combine Dry Ingredients
In a large bowl, mix flour, sugar, salt, and lemon zest. - Cut in the Butter
Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse crumbs. - Add Egg Yolks
Add egg yolks and vanilla extract. Gently mix until the dough just comes together.
Do not overwork. - Chill the Dough
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Assemble the Tart
- Roll the Dough
Divide the dough: two-thirds for the base, one-third for the top.
Roll the larger portion to about ⅛-inch thickness. - Line the Tart Pan
Place the dough into the pan, press gently into the sides, and trim excess.
Prick the base lightly with a fork. - Fill
Spread the cooled pastry cream evenly over the base. - Top Layer
Roll out remaining dough and place over the cream.
Seal edges, trim excess, and prick lightly with a fork. - Add Pine Nuts
Sprinkle pine nuts evenly on top.
Step 4: Bake
- Preheat oven to 350°F (180°C).
- Bake for 40–45 minutes, or until golden.
- Cover loosely with foil if browning too quickly.
Step 5: Cool and Serve
- Let the tart cool completely in the pan.
- Remove from pan and dust generously with powdered sugar before serving.
Serving Suggestions
- Serve at room temperature
- Perfect with espresso or cappuccino
- Ideal dessert after a light meal
Storage
- Refrigerate for up to 3 days
- Bring to room temperature before serving
- Do not freeze (cream may separate)
