Custard Cake with Pine Nuts (Print Version)
# Ingredients:
→ Pastry Dough
01 -
2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/2 tsp salt
04 -
1/2 cup unsalted butter, cold and cubed
05 -
2 large egg yolks
06 -
1/4 cup whole milk (plus more if needed)
→ Custard Filling
07 -
2 cups whole milk
08 -
1 vanilla bean (or 1 tsp vanilla extract)
09 -
4 large egg yolks
10 -
1/2 cup granulated sugar
11 -
3 tbsp cornstarch
12 -
2 tbsp unsalted butter
→ Topping
13 -
1/2 cup pine nuts
14 -
Powdered sugar, for dusting
# Instructions:
01 -
In a mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolks and milk, mixing until a soft dough forms. If the dough is too dry, add a little more milk, 1 teaspoon at a time. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
02 -
In a saucepan over medium heat, warm the milk with the vanilla bean (split and scraped, or vanilla extract). Heat until just simmering, then remove from heat and let the vanilla infuse for 5–10 minutes. In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat and stir in the butter until melted and fully incorporated. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and let cool completely.
03 -
Preheat your oven to 350°F (175°C). Grease a 9-inch round tart pan or springform pan. Roll out one disc of dough on a lightly floured surface to fit the bottom and sides of the pan. Press it gently into place. Spread the cooled custard evenly over the pastry base. Roll out the second disc of dough and place it over the custard, sealing the edges by pressing them together. Trim any excess dough.
04 -
Brush the top of the cake with a beaten egg (optional, for a golden finish). Sprinkle the pine nuts evenly over the top. Bake for 35–40 minutes, or until the pastry is golden brown and the filling is set. Let the cake cool completely in the pan before removing.
05 -
Dust generously with powdered sugar before slicing. Serve at room temperature for the best flavor.