This is a classic custard tart that all Florentine pastry shops make. It requires a few different steps, such as preparing the shortcrust pastry and pastry cream, but it is actually a very simple and lovely dessert made out of relatively little. You can substitute slivers of blanched almonds for the pine nuts if you wish.
See my Apricot Jam Crostata recipe for the Sweet Shortcrust Pastry recipe.
Ingredients 5
50 g pine nuts
1 1⁄2 quantities sweet shortcrust pastry dough, see my apricot jam crostata recipe
1 quantity pastry cream, see my recipe, with added lemon zest
milk, for brushing
icing sugar, (confectioners’ sugar), for dusting, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 7
Preheat the oven to 180°C (360°F).
Soak the in cold water for 10 minutes, then drain. This will stop them from burning in the oven.
After resting the , roll out two-thirds of the dough and line a 23 cm (9 in) pie dish. Place a sheet of baking paper over the top of the pastry and place weights such as baking beads (or uncooked rice or dried beans) on top. Blind bake for 10 minutes, then remove the beads and let the pastry cool.
Fill the cooled pie crust with the prepared .
Roll out the rest of the dough to about 2 mm (1/16 in) thickness and place over the top of the tart, trimming the edges. This will shrink a little so leave about 5 mm (1/4 in) extra overhang and seal. Brush the top with milk or water and scatter with the drained .
Bake at 180°C (360°F) for 40 minutes or until the top is golden brown.
When cool, dust with (if desired) and serve at room temperature.
Emiko Davies's tips
This recipe requires 1 1/2 quantities of my shortcrust pastry recipe. I find it easiest to just double the pastry recipe and save the leftovers for making mini tarts or even simple cut-out cookies. It also freezes well so you can save it for later.
