La pie with pastry cream and pine nuts is a tart made from a shortcrust pastry base garnished with lemon custard covered with pine nuts.

Easy and quick to prepare, crispy and delicious, it can be enjoyed during the snacks of the day.

Level of difficulty: easy
Preparation time : 25 min
Rest time : -
Cooking time : 30 min
Total time : 55 min
6 people
1 shortcrust pastry roll
Custard :
750 ml of milk
1 lemon (grated rind)
3 eggs + 1 egg yolk
225 g powdered sugar
30 g flour
35 g cornstarch
50 g pine nuts
icing sugar


  • Pour the milk into a saucepan and add the lemon zest.
  • Heat over low heat until it comes to a boil.
  • In a small bowl, add whole eggs, egg yolk and pour in the sugar.
  • Stir and, when the sugar is absorbed, add the flour and cornstarch while continuing to stir.
  • Remove the lemon zest from the milk and remove the saucepan from the heat.
  • Dilute the mixture by pouring in a little hot milk.
  • Mix well, then return the saucepan of milk to the heat and pour the mixture with the eggs inside.
  • Continue to cook slowly and stir for about 10 to 15 minutes until the cream thickens.
  • Transfer the cream to a bowl and cover with plastic wrap.
  • Roll out the shortcrust pastry and form a disc 28 cm in diameter and 2 to 3 mm thick.
  • Butter and flour a 26 cm diameter pie dish and place the shortcrust pastry on it.
  • Make sure the bottom and the edges adhere by pressing with your fingers and remove the excess dough.
  • Prick the bottom of the dough with the tines of a fork and pour in the cooled pastry cream.
  • Spread the pine nuts on top.
  • Preheat the oven in static mode to 180 ° C.
  • Bake for about 30 min.
  • If the pie is coloring too quickly, cover with a sheet of aluminum foil.
  • Take out of the oven and let cool completely.
  • Sprinkle with icing sugar.
  • Serve and enjoy!

Quote about cooking:

“The beautiful art of gastronomy is a warm art. It crosses the language barrier, makes friends among civilized people and warms the heart. ”

Samuel chamberlain