Description
This classic Italian Custard Tart features a buttery, flaky pastry crust filled with a rich, smooth custard and topped with toasted pine nuts for a delightful crunch. Finished off with a light dusting of powdered sugar, this tart is the perfect dessert to impress at any gathering.
Ingredients
Scale
For the Pastry Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 1 egg yolk
- 2 tbsp ice-cold water (or as needed)
- 1 tsp vanilla extract
For the Custard Filling:
- 2 cups whole milk
- 3 large egg yolks
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp unsalted butter
For the Topping:
- ¼ cup pine nuts
- Powdered sugar for dusting
Instructions
- Prepare the Pastry Crust: In a food processor, pulse the flour, sugar, and cold butter until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract, and ice-cold water, then pulse until the dough starts to come together. Turn the dough out onto a lightly floured surface, knead briefly, and shape into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
- Make the Custard Filling: In a medium saucepan, heat the milk over medium heat until it’s almost boiling, then remove from the heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard. Once thickened, remove from heat and stir in the vanilla extract, lemon zest, and butter. Let it cool to room temperature.
- Assemble the Tart: Preheat the oven to 350°F (175°C). Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, then remove the paper and weights and bake for another 5-7 minutes, or until the crust is golden. Let it cool completely.
- Fill the Tart: Once the pastry crust is cool, pour the custard filling into the crust and smooth the top with a spatula.
- Top with Pine Nuts: Sprinkle the pine nuts over the top of the custard, pressing them gently into the filling.
- Bake the Tart: Bake for 20-25 minutes, or until the custard is set and slightly golden on top. Allow the tart to cool to room temperature.
- Serve: Before serving, dust the tart with powdered sugar and slice into wedges.
Notes
- To ensure a crisp crust, make sure to blind bake it thoroughly before adding the custard.
- If pine nuts are unavailable, you can substitute with chopped almonds or hazelnuts.
- This tart can be made a day ahead and stored in the fridge for best results.
- Prep Time: 30 minutes
- Cook Time: 50 minutes