This dish is inspired by the popular Italian food phrase: 'Avere le mani di pastafrolla', which means to have shortcrust pastry hands. This saying is used to refer to someone who has butter fingers and keeps dropping things
| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 484 |
| Fat | 22.4g |
| Saturates | 11.2g |
| Protein | 10.5g |
| Carbs | 62.4g |
| Sugars | 33.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFUsing a paring knife, split the vanilla pod lengthways and scrape out the seeds. Reserve the pod.
Heat the milk, vanilla pod and seeds together in a medium pot until it just comes to a boil. Remove from the heat to cool slightly.
Separate the egg yolks from the whites of 4 eggs. In a medium-sized bowl, whisk the egg yolks and 150g of sugar together until light and fluffy. Sieve and fold in 30g of flour. Add in 60ml of the milk to the egg mixture and whisk together. While whisking, slowly pour in the rest of the milk mixture until smooth. Pour the mixture back into the pot and place over a medium heat. Continue whisking until the mixture thickens. Boil for a minute to cook out the flour.
Remove from the heat and pour into a clean bowl. Place a sheet of cling film over the surface of the custard to prevent it from forming a skin. Refrigerate to cool completely.
Zest the lemon. Cube the butter.
In a food processor, combine 250g of flour, lemon zest, baking powder, salt and cubed butter. Pulse until the mixture resembles breadcrumbs. Separate the yolks from the whites of the remaining eggs. Add 100g of sugar, egg yolks and water and process until the mixture comes together. Remove and cover in cling film. Chill for 30 minutes.
Preheat the oven to 180°C, gas mark 4. Place a baking tray in the oven. Grease a 23cm tart tin.
Soak the pine nuts in water and set aside.
On a lightly dusted surface, roll the dough out to approx. 5mm thickness. Roll the dough over the rolling pin, lift and unroll into the tin. Press the pastry into the base and sides. Patch tears with excess pastry. Trim the edges so that they’re level with the top of the pan. Lightly prick the base of the pastry. Gather the remaining pastry and lightly press back into a ball. Place between two sheets of baking paper and roll out to 5mm thickness.
Spoon the custard into the tin and spread to level the filling.
Fit the second piece of pastry to fit over the custard and press in the edges to seal and trim off the excess. Brush the top with water and sprinkle the pine nuts over.
Bake for approx. 40 minutes or until golden. Allow to cool.
Place on a serving plate and dust with the icing sugar. Serve at room temperature or chilled.
