Ingredients
- For the Shortcrust Pastry:
- 250g all-purpose flour
- 100g cold unsalted butter, cubed
- 75g granulated sugar
- 1 whole egg
- 1 tsp baking powder
- A pinch of salt
- Zest of 1 lemon (optional, but recommended)
- For the Pastry Cream:
- 500 ml whole milk
- 4 egg yolks
- 100g sugar
- 40g cornstarch
- 1 tsp vanilla extract
- Optional Toppings:
- Pine nuts (for crunch and tradition)
- Powdered sugar (for dusting after baking)