and refrigerate for 30 minutes.
To make the pastry cream, heat milk with lemon zest until just steaming.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly whisk hot milk into the egg mixture, then return to saucepan.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla, and let cool slightly.
Preheat oven to 350°F (175°C).
Roll out two-thirds of the dough and press into a greased 9-inch tart pan.
Pour pastry cream into the crust and smooth the top.
Roll out remaining dough and place over the filling, sealing edges.
Sprinkle pine nuts evenly on top.
Bake for 40–45 minutes, until golden.
Cool completely, then dust with powdered sugar before serving.
Tips and Variations
Almonds can replace pine nuts if needed.
Serve chilled or at room temperature.
This dessert keeps well refrigerated for up to 3 days.