custard pie with pine nuts & almonds

How To Make custard pie with pine nuts & almonds

• 1

  For the Custard:
• 2

  Split open the vanilla pod and place in a saucepan with the milk. Bring to the boil gently.
• 3

  In a large bowl, vigorously beat the egg yolks with the sugar until the result is light in color and frothy.
• 4

  Add the flour and beat well.
• 5

  Add the milk gradually (remove the vanilla pod, scraping out the seeds into the milk), beating constantly with a whisk.
• 6

  Slowly reheat, stirring constantly, always in the same direction, until quite thick.
• 7

  It will thicken even more once it cools. Allow to cool with clingfilm (saran wrap) touching it so that a skin does not form.
• 8

  Add the toasted pine nuts to the cooled custard.
• 9

  For the Base:
• 10

  Line a large (30 cm, 12 in) ovenproof tart dish with baking paper.
• 11

  On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces.
• 12

  Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
• 13

  Make a mound out of this mixture and make a well in the center. Add the eggs yolks and lemon zest.
• 14

  Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
• 15

  Wrap the pastry dough in clingfilm and refrigerate it for at least 30 minutes. **Ideally 2 hours, especially in warm weather**
• 16

  To assemble:
• 17

  Preheat the oven to 160°C/320°F
• 18

  After the pastry has rested in the refrigerator, divide in two, and delicately roll out one half to the size of the tart dish (approx 1 cm/half inch thickness).
• 19

  Pour in the custard.
• 20

  Roll out the remaining pastry dough and place on top of the custard, closing the pie.
• 21

  Decorate with the almonds. Try not to handle the pastry too much at this stage.
• 22

  Bake at 170°C/340°F for 40 minutes, until the pastry is golden and the almonds toasted.
• 23

  Leave to cool and dust with icing sugar.
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