Italian dessert tart
A classic Italian grandmother’s tart made with buttery pastry, silky lemon pastry cream, toasted pine nuts, and a snowy dusting of sugar. Rich yet elegant, it is the kind of dessert that feels rustic and refined at the same time.
Recipe video
Mix flour, sugar, baking powder, salt, and lemon zest. Rub in the cold butter until sandy.
Add the egg and yolk, then bring the dough together quickly without overworking it.
Flatten into a disc, wrap, and chill for 30 minutes.
Warm the milk with lemon zest and vanilla until steaming, not boiling.
In a bowl, whisk yolks, sugar, and cornstarch until smooth and pale.
Gradually whisk in the warm milk, then return everything to the pan.
Cook on medium-low heat, stirring constantly, until the cream turns thick, glossy, and smooth.
Transfer to a bowl, cover the surface, and cool until just warm.
Roll out two-thirds of the dough and line a 23 cm / 9 in tart tin.
Fill with the pastry cream. Roll the remaining dough into a top layer, cover the tart, seal the edges, and scatter over the pine nuts.
Bake at 180°C / 350°F for 35–40 minutes until lightly golden. Cool fully, then dust with icing sugar before serving.
