Add eggs, lemon zest, and vanilla; mix until a soft dough forms.
Divide into two portions, wrap, and chill for 30 minutes.
2. Prepare the custard
Heat milk with lemon zest until warm.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly add warm milk while whisking.
Return mixture to the pan and cook over medium heat, stirring until thickened.
Remove from heat, stir in vanilla, and let cool.
3. Assemble the tart
Preheat oven to 350°F (175°C).
Roll out one portion of dough and line a tart or pie pan.
Pour the cooled custard into the crust.
Roll out the second dough portion and place over the top, sealing edges.
Sprinkle pine nuts evenly on top.
4. Bake
Bake for 35–40 minutes until golden.
Let cool completely, then dust with powdered sugar.
Tips
Chill the dough well for easier handling.
Ensure the custard is cooled before assembling to prevent a soggy crust.
This tart tastes even better the next day after the flavors settle.
