Make the Pastry Dough:

• In a bowl, mix flour, powdered sugar, lemon zest, and salt.

• Cut in cold butter until mixture is crumbly.

• Add egg and yolk, mix until dough forms. Wrap in plastic wrap and chill for 30 minutes.

Prepare the Pastry Cream:

• Heat milk with lemon zest until warm (do not boil).

• In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.

• Slowly pour warm milk into egg mixture, whisking constantly.

• Return mixture to the saucepan and stir over medium heat until thickened.

• Remove from heat, stir in vanilla extract.

• Press cling film directly onto the surface to prevent skin forming and cool completely.

Assemble the Tart:

• Preheat oven to 175°C (350°F).

• Roll out chilled dough and press into a 24cm tart pan. Prick base with a fork.

• Pour in cooled pastry cream and smooth the top.

• Sprinkle pine nuts evenly over the top.

Bake:

• Bake for 35–40 minutes until golden and the custard is set.

• Cool completely before unmolding.

Finish and Serve:

• Dust generously with powdered sugar.

• Slice and serve at room temperature or chilled.