Tart with lemon and pine nuts
Instructions
For the pastry, intridete the butter with the flour and cornflour, then knead with egg yolks, sugar, salt, vanilla and lemon peel.
Let the dough rest in the fridge for 30 minutes and, meanwhile, in a bowl, mix the egg yolks with sugar and flour; softened with milk and heated together cream, simmer the cream 5 minutes and profumatela with the zest of lemon.
Covered with the pastry mould of 22 cm diameter, pour in the cream, sprinkle with pine nuts and bake at 190 degrees for 50 minutes.
Ingredients and dosing for 8 persons
- For the pastry:
- 200 g of flour
- 120 g of butter
- 80 g of sugar
- 35 g of potato starch
- 2 egg yolks
- == 1 lemon (zest)
- 1/2 teaspoon of vanillin
- 1 pinch of salt
- For the filling:
- 300 g of milk
- 200 g of fresh cream
- 150 g of sugar
- 100 g of pine nuts
- 40 g of flour
- 4 egg yolks
- == 1 lemon (zest)