Method:

Prepare the Pastry Cream:

In a bowl, whisk together egg yolks, sugar, and cornstarch until light and creamy.

In a saucepan, heat the milk with vanilla or lemon zest until simmering.

Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened.

Remove from heat and allow it to cool, covering with plastic wrap to prevent a skin from forming.

Make the Pastry:

Combine flour, sugar, baking powder, lemon zest, and salt in a food processor.

Add cold butter and pulse until the mixture resembles breadcrumbs.

Add the eggs and pulse until a dough forms. If needed, add water, one teaspoon at a time.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Assemble the Cake:

Preheat the oven to 160°C (320°F).

Roll out ⅔ of the pastry on a floured surface to about 4mm (1/6 inch) thickness.

Line a tart pan with the pastry, trimming the edges and pricking the bottom with a fork to prevent puffing during baking.

Spread the cooled pastry cream evenly over the bottom.

Roll out the remaining dough and cover the cream with it, trimming excess pastry and sealing the edges.

Prick the top layer with a fork and sprinkle with pine nuts.

Bake for 40 minutes, until the pastry is golden and the pine nuts are toasted.

Finish:

Allow the cake to cool completely.

Dust with powdered sugar just before serving.

Variations & Tips:

For a twist: Try adding a few drops of almond extract to the pastry cream for a fragrant touch.

Dietary Substitutes: For a dairy-free version, use a non-dairy milk like almond milk and replace the butter with coconut oil. A gluten-free flour blend can work as a substitute for all-purpose flour in the pastry.

Storage: If you need to store leftovers, keep the cake in the fridge, where it will last for about 3–4 days.