Description
Silky Italian custard tart melts hearts with its creamy vanilla filling and delicate pastry shell, promising pure culinary bliss. Delightful dessert whispers sweet traditions from Naples, inviting you to savor each luxurious, golden-baked slice.
Ingredients
Scale
Main Ingredients:
- 1 1/4 cups (300 ml) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, cold and cubed
- 2 tablespoons (30 grams) granulated sugar
Binding Ingredients:
- 1 egg yolk
- 2 tablespoons (30 ml) ice-cold water (or as needed)
Flavoring Ingredients:
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Craft a delicate pastry foundation by blending flour, sugar, and chilled butter in a food processor until crumbly. Incorporate egg yolk, vanilla, and icy water, pulsing until dough forms. Gently knead on a floured surface, shape into a disc, and refrigerate for 30 minutes.
- Create silky custard by warming milk until near-boiling. Whisk egg yolks, sugar, and cornstarch in a separate bowl until smooth. Gradually stream hot milk into egg mixture, whisking continuously. Return to saucepan, cooking over medium heat and stirring until thickened. Remove from heat, fold in vanilla, lemon zest, and butter. Allow to cool to room temperature.
- Prepare oven to 350F. Roll out chilled pastry dough and carefully line a 9-inch tart pan. Trim excess edges. Line with parchment and fill with pie weights. Bake 15 minutes, then remove weights and continue baking 5-7 minutes until golden. Cool completely.
- Gently pour cooled custard into prebaked crust, smoothing surface evenly.
- Sprinkle pine nuts across custard, pressing them lightly into the filling.
- Bake 20-25 minutes until custard sets and develops a gentle golden hue. Allow to cool completely.
- Finish by dusting with powdered sugar and slicing into elegant wedges for serving.
Notes
- Chill dough thoroughly to prevent shrinkage and ensure a flaky, tender crust that holds its shape perfectly during baking.
- Use room temperature eggs for smoother custard consistency and prevent lumpy texture when mixing with hot milk.
- Toast pine nuts lightly before adding to enhance their nutty flavor and add a delightful golden crunch to the tart’s surface.
- For gluten-free version, substitute wheat flour with almond or gluten-free flour blend, maintaining the same delicate pastry texture.
- Prep Time: 45 minutes
- Cook Time: 40-47 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 211
- Sugar: 1.5 g
- Sodium: 4 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg