A classic of Italian gastronomy: Grandma's pie! A sun-kissed tart with lemon and pine custard.

* Ingredients / for 6 people :

° 400 grams of flour
° 200gm fine sugar
° 200 gm soft semi-salted butter
° 4 egg yolks
° 1 sachet of baking powder
° 1 organic lemon
° 1 teaspoon vanilla extract
° 4 egg yolks
° 100gm fine sugar
° 40 gm cornstarch
° 50 cl of milk
° 2 small organic lemons
° 100 grams of pine nuts
° icing sugar

* Preparation :

 Prepare the shortbread dough: grate the lemon peel finely. In a bowl, mix flour, sugar, baking powder, grated lemon peel and vanilla extract. Dig well and add the egg yolk in the middle and soft butter in small pieces. Knead quickly (or in a food processor) until you get a smooth dough. Form a ball, wrap it in plastic wrap, and set it aside for at least 30 minutes. In the refrigerator.
Prepare the pastry cream (you can make it the day before): Take the whole lemon peel with a peeler. Pour milk into a small saucepan, add zest and bring to a boil. Then filter the milk into a bowl to remove the chaff, and keep it warm. Remove the heat from the heat, then pour the egg yolks and powdered sugar into another saucepan, and mix them with a paddle attachment until the mixture is white. Then add the starch, mix with the paddle and then pour in the milk little by little, while continuing to stir constantly with the paddle attachment. Return the pan to the heat and mix regularly until the cream thickens. Pour the cream into a bowl. Covering with cling film & let it cool totally .
Prepare the tart: generously grease a 26 cm diameter tart mold (with a removable bottom, if not, line the mold with baking paper). Place the pan in the refrigerator while you roll the dough to harden the butter. We take the dough out of the refrigerator and cut it into 2/3 and 1/3 pieces.
Roll out the largest piece of dough between a sheet of butter (the dough is somewhat sticky) about an inch thick. Place the dough disk in the bottom of the pie plate. Pour over very cold pastry cream. Roll out the second piece of dough in the same way as before. Cover the pie with this dough disk and gently place it on the cream. Press your fingers around the edge of the pie to seal the two dough discs and prevent the cream from coming out while baking.
5 Using a knife, remove excess dough to get a regular edge of the pie. Brush the surface of the pie with egg white and distribute it over the pine nuts.
to end
Bake the pie for 30 to 35 minutes. In a convection oven preheated to 160 ° C. Once the pie is baked, remove it from the oven and let it cool before gently unrolling it. Sprinkle with powdered sugar just before serving.

Enjoy !