- Prepare the pastry:
- In a bowl, mix the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until creamy. Add the egg, egg yolk, and vanilla extract, mixing well.
- Gradually add the flour mixture and knead until a smooth dough forms. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Make the filling:
- In a saucepan, heat the milk with the lemon zest until just boiling. Remove from heat.
- In a bowl, whisk the egg yolks and sugar until pale and creamy. Add the cornstarch and mix until smooth.
- Slowly add the hot milk to the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the sour cream and vanilla extract. Let it cool.
- Assemble the cake:
- Preheat the oven to 180°C (350°F).
- Roll out 2/3 of the dough on a floured surface and line a 23 cm (9-inch) tart pan. Prick the bottom with a fork.
- Pour the cooled filling into the pastry shell.
- Roll out the remaining dough and cut it into strips to create a lattice pattern over the filling or cover it with a full sheet if preferred.
- Bake:
- If using pine nuts, sprinkle them over the top before baking.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Cool and serve:
- Let the tart cool completely before removing it from the pan. Dust with powdered sugar before serving.
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