Recipe
Ingredients:
400 g of fresh whole milk
100 g of liquid cream
150g Sugar
1 vanilla bean
grated zest of half a lemon
5 egg yolks (100 g)
60 g of flour 00
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450 g of flour 00
6 eggs yolks
225g of sugar
225 g of butter
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1 egg white
30g pine nuts
powdered sugar to garnish
Put on the fire milk with cream, vanilla bean engraved with a knife, half grated lemon zest, and half of the sugar provided in the recipe and let it almost boil.
While the milk is on the stove, prepare the basic mixture by putting the remaining sugar and flour in a bowl. Combine flour and sugar with your hands, rubbing them together to avoid lumps.
At this point, remove the vanilla bean from the milk and pour a ladle full of boiling milk in the flour and sugar mixture. Mix energetically with a whisk, add the egg yolks, and continue to mix energetically until it hardens a little. As soon as the milk barely comes to a boil, lower the gas to the minimum and pour in the mixture we have just created.
Mix well with a whisk until the mixture becomes creamy and thick then turn off the heat and transfer the cream to a colder container, stirring it a little to cool it down quickly. As soon as it has cooled a bit, cover the container with transparent film adhering to the cream and put it in the fridge to cool completely before using it.
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Add butter and flour, pinching them together with your hands until they are coarsely blended, add eggs and sugar and mix everything with your hands until you get a soft and homogeneous mixture.
Grease the pan, divide the dough into two halves, and roll out the first half with a rolling pin. Place it on the pan, roll it out making it adhere well to the mold, and prick the entire surface with a fork. At this point, take the custard out of the fridge, pour it over the first layer of dough leveling it with a spoon, spread the second layer of dough with the rolling pin, and gently transfer it over the pan, thus closing the custard inside. Remove the excess dough, lightly brush with egg white and prick the entire surface with a fork. Finally, we take the pine nuts and evenly cover the top of the pie. Bake in a preheated static oven at 160 ° C for 50 minutes on the lower shelf; then move it to the central shelf of the oven and bake at 180 ° C) for 10 minutes. Leave to cool and sprinkle with powdered sugar to garnish.