Ingredients You’ll Need

Makes 1 (9-inch) tart

For the Pastry Dough:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 14 tbsp unsalted butter , cold and cubed
• 1 large egg , lightly beaten
• 1 tsp vanilla extract
• 2–3 tbsp cold water (as needed)

For the Custard Filling:

• 2 cups whole milk
• 1 vanilla bean (or 1 tsp vanilla extract)
• 3 large egg yolks
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 2 tbsp unsalted butter

For Topping:

• 1/4 cup pine nuts
• Powdered sugar , for dusting

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Step-by-Step Instructions

Step 1: Make the Pastry Dough

1. In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Beat the egg with the vanilla extract and add it to the dough. Mix until the dough begins to come together, adding cold water 1 tablespoon at a time if needed.
3. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and chill in the fridge for 30 minutes .

Step 2: Prepare the Custard Filling

1. In a saucepan, heat the milk over medium-low heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the milk. Heat until steaming but not boiling, then remove from heat and let steep for 10 minutes .
2. In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick. Gradually whisk in the warm milk (remove the vanilla pod if used).
3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil (about 5–7 minutes ). Remove from heat and stir in the butter until melted and smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and let cool completely.

Step 3: Assemble the Tart

1. Preheat your oven to 350°F (175°C) . Lightly grease a 9-inch tart pan with a removable bottom.
2. Roll out one disc of chilled dough on a lightly floured surface to fit the tart pan. Press it gently into the pan, trimming any excess dough. Prick the bottom with a fork to prevent puffing.
3. Spread the cooled custard evenly over the crust. Roll out the second disc of dough and place it over the filling, sealing the edges by pressing them together. Trim any excess dough and cut a few small slits in the top for ventilation.

Step 4: Bake

1. Brush the top crust lightly with beaten egg or milk for a golden finish. Sprinkle the pine nuts evenly over the top.
2. Bake for 35–40 minutes , or until the crust is golden brown and the filling is set.

Step 5: Cool and Serve

1. Let the tart cool completely in the pan before removing it. Dust generously with powdered sugar just before serving.

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Why This Recipe Works

• Flaky Pastry Base : Cold butter and minimal handling ensure a tender, buttery crust.
• Rich Custard : Cornstarch stabilizes the custard, while butter adds a luxurious finish.
• Pine Nut Crunch : Toasted pine nuts provide a subtle nuttiness and elegant texture