members recipes

Unlike all the other pies I\'ve done ... Its mass is light and delicate, the filling is creamy with a slight taste of lemon and pine nuts to finish. Heavenly!

Ingredients
For the pastry:
300g flour
1 teaspoon baking powder
110g sugar
1 teaspoon vanilla sugar
2 egg yolks
1 egg
110g butter
zest of ½ lemon (medium size)

For the filling:
500ml semi-skimmed milk
2 eggs
140g sugar
1 teaspoon vanilla sugar
30g flour
zest of ½ lemon (medium size)

3 tablespoons pine nuts

Method
For the pastry:
Place all ingredients and knead until dough is smooth and pliable (if the dough is slightly sticky, add a little flour.)

Take to the fridge for 30 minutes.

For the filling:
Add milk with lemon zest and bring to boil.

Combine the eggs with the sugar, vanilla sugar and flour. Add a little hot milk into the mixture of the yolks and mix well. Gradually (and stirring constantly with a wire rod), add the yolk mixture to warm milk. Bring to the boil again until the custard thickens (low heat and stir with a rod of wire).

Remove from heat and let cool completely.

Pre-heat the oven to 180 º C. Grease a pie tray (27 cm diameter) of removable bottom with butter.

* On a floured surface extend 2 / 3 of the dough, until dough is thin to give to line the bottom and sides of the pie tray. Put the batter into the prepared. Cut the excess dough, leaving about 3cm in excess.

Spread the filling over the dough.

Roll out the remaining dough and cut a circle with 27 cm in diameter. Place the dough over the filling.

Fold excess dough over the top of the pie in order to seal the filling. Distribute the pine nuts on top.

Bake until the tart is cooked and golden brown (The original recipe mentions 30 minutes, however needed + / -45 minutes). Remove from oven and cool.

Before serving sprinkle with powdered sugar.


* I often cut a large square of parchment paper, put him on the work surface and sprinkle with flour. Using the parchment paper makes it easy to extend and transfer the dough to the pie tray.